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Egg Yolk Powder · EU Stock · B2B from 1 kg

Egg Yolk Powder —
Heat-Stable, Lecithin-Rich
EU Bulk Wholesale

Spray-dried egg yolk in heat-stable pellet form. Lecithin content from the yolk phospholipid fraction delivers O/W emulsification capacity that no plant-based emulsifier fully replicates. From 1 kg, CoA per batch, DSV delivery EU-27.

Order Egg Yolk Powder → Lecithin & Emulsification
1 kg
min. order
≥36%
fat ds (lecithin-rich)
≥45%
protein ds
CoA
per batch
Heat-Stable Egg Yolk Powder Pellet form
Egg Yolk / Whole Egg Powder BULK
Egg Yolk / Whole Egg Powder BULK
Protein (dry basis)≥ 45%
Fat (dry basis)≥ 36%
Lecithin (phospholipids)~10–12% of fat fraction
Moisture≤ 5%
Ash≤ 4%
pH (10% sol.)7.0 – 8.0
FormHeat-stable pellet
SalmonellaAbsent / 25 g
from€31.37/1 kg
Order Now → Also available: Egg Albumen Powder →
Egg Yolk Dry Matter Composition
≥45%
Protein
Livetin, phosvitin, lipovitellin
≥36%
Fat
Lecithin, triglycerides, cholesterol
≤5%
Moisture
Residual water content
≤4%
Ash
Minerals (P, Ca, Fe, Zn)
Pasteurised — Salmonella absent/25g
Natural lecithin — O/W emulsifier
CoA per batch included
DSV EU-27 road freight
From 1 kg — no framework contract
Composition

Egg yolk powder — what's inside and why it matters

Egg yolk powder is the most nutritionally dense form in which egg can be delivered as a food ingredient. The yolk fraction contains three distinct protein–lipid complexes that do not exist elsewhere in the food ingredient world: livetin (water-soluble plasma proteins ~35% of yolk protein), phosvitin (the most phosphorylated protein in food, excellent metal chelation) and lipovitellin (lipid-bound protein responsible for the unique textural and emulsification behaviour of yolk).

The fat fraction (~36% ds) consists of approximately 66% triglycerides, 28–30% phospholipids (of which phosphatidylcholine — lecithin — represents ~73%), and 4% cholesterol. This phospholipid fraction is the functional core of egg yolk's emulsification capacity: at a natural HLB value of approximately 7–8, egg yolk lecithin is optimised for oil-in-water emulsions of the type found in mayonnaise, hollandaise, custard and pasta dough.

The carotenoid fraction — lutein and zeaxanthin from the diet of laying hens — contributes the characteristic golden-yellow colour and nutritional value. These xanthophyll carotenoids are fat-soluble and survive the spray-drying process in the heat-stable pellet form, making egg yolk powder a concentrated natural source of lutein (approximately 180–250 μg per 100 g product) relevant to macular health positioning in functional food applications.

Choline content (~820 mg per 100 g yolk dry matter) makes egg yolk powder the richest practical dietary source of choline — a nutrient classified as essential by EFSA, with an adequate intake of 400 mg/day for adults. This is relevant for functional food positioning in sports nutrition, cognitive health and pregnancy nutrition products.

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Lecithin (Phosphatidylcholine)

~73% of phospholipids
The amphiphilic phospholipid responsible for O/W emulsification. The polar head (choline + phosphate) orients to the water phase; the non-polar fatty acid tails orient to the oil phase. Forms a monomolecular emulsifier layer at the oil–water interface — the same mechanism as industrial lecithin but in a protein-bound complex that is more heat-stable and produces finer droplets.
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Phosvitin

~7% of yolk protein
The most phosphorylated natural protein known (~10% phosphoserine by weight). Phosvitin is an exceptional iron chelator and antioxidant, relevant in lipid-containing food systems where metal-catalysed oxidation is a shelf-life concern. Also functions as an emulsion stabiliser through its highly charged surface.
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Lipovitellins (α & β)

~68% of yolk granule protein
Lipid-bound proteins that form the granule fraction of egg yolk. On heating, lipovitellin unfolds and exposes hydrophobic regions that interact with fat — contributing to the gel formation, thickening and rheological change that occurs when egg yolk is cooked. The heat-stable pellet form preserves lipovitellin integrity for full functional recovery on reconstitution.
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Lutein & Zeaxanthin

180–250 μg/100 g
Xanthophyll carotenoids from the laying hen's feed, concentrated in the yolk. These are fat-soluble pigments that provide the yellow colour and have established roles in macular pigment density. Survive spray-drying. Relevant for functional food products with eye health positioning — the EU Reg. 432/2012 health claims list includes lutein in the context of blue light protection.
Full Specification
Protein (dry basis)≥ 45%
Fat (dry basis)≥ 36%
Phospholipids (lecithin)~10–12% of product weight
Cholesterol~3–4% of product weight
Moisture≤ 5%
Ash≤ 4%
pH (10% sol.)7.0 – 8.0
FormHeat-stable pellet
ColourYellow to golden-tan
OdourCharacteristic egg yolk
TPC≤ 10,000 cfu/g
Coliforms≤ 10 cfu/g
SalmonellaAbsent / 25 g
Listeria monocytogenesAbsent / 25 g
AllergenEGG — declared
Substitute ratio35–40 g + 35 ml water = 1 egg
Packaging1 kg · carton / bulk bag
StorageCool, dry, <25°C · 24 months
ComplianceEU Reg. 853/2004
Lecithin Science

Why egg yolk lecithin outperforms soy and sunflower lecithin

The term 'lecithin' is used commercially to describe crude phospholipid fractions from plant oils (soy, sunflower) and eggs. These are not equivalent ingredients. The differences in phospholipid class distribution, fatty acid profile and protein association determine emulsification performance, heat stability and label positioning.

Egg yolk lecithin is predominantly phosphatidylcholine (PC, ~73%) with significant proportions of phosphatidylethanolamine (~15%) and sphingomyelin (~3%). Soy lecithin contains ~33% PC, ~21% PE and significant phosphatidylinositol (~19%) — an emulsifier with different geometry and HLB characteristics. The higher PC content in egg lecithin produces smaller, more stable emulsion droplets in O/W systems and better heat stability at processing temperatures above 70°C.

Critically, egg yolk lecithin is delivered in a protein-bound complex — not as a crude oil extract. The lipovitellin–lecithin interaction produces a more ordered emulsifier film at the oil–water interface than free phospholipid, resulting in emulsions that are more resistant to flocculation and coalescence under processing conditions (high shear, heat, freeze-thaw cycles).

The HLB (Hydrophilic-Lipophilic Balance) value of egg yolk lecithin is approximately 7–8, optimised for O/W emulsions — which is precisely the emulsion type in mayonnaise, dressings, custard, hollandaise and emulsified meat products. Soy lecithin has a slightly higher HLB (~8–10), which reduces its effectiveness as an O/W emulsifier in high-fat systems.

Emulsifier comparison — egg lecithin vs plant lecithins
PropertyEgg Yolk LecithinSoy LecithinSunflower Lecithin
Phosphatidylcholine (PC)~73% of PL~33% of PL~28% of PL
HLB value~7–8 (O/W optimised)~8–10~8–9
Protein associationYes — protein-bound complexNoNo
Emulsion typeO/W, W/O, complexO/W–W/OO/W
Heat stability (>70°C)HighMediumMedium
Freeze-thaw stabilityExcellentGoodGood
Colour contributionYellow (carotenoids)Brown (crude) / none (de-oiled)Cream/neutral
Clean labelYes — 'egg yolk'Yes — 'soy lecithin'Yes — 'sunflower lecithin'
AllergenEGGSOYNone (major)
Typical dosage5–10% (yolk powder)0.2–0.5% (lecithin)0.2–0.5% (lecithin)
Min. order (FDCM)1 kg25 kg25 kg
HLB value — where each emulsifier sits
Oil-soluble (HLB 3–6)Water-soluble (HLB 10–18)
Egg yolk lecithin (~7–8)
Soy lecithin (~8–10)
Sunflower lecithin (~8–9)
Nutritional Value

Egg yolk powder — beyond emulsification

Egg yolk powder is one of the most nutrient-dense food ingredients. These three nutrient categories are relevant for functional food positioning beyond industrial emulsification.

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Cognitive & Metabolic

Choline

Choline is essential for phospholipid synthesis, neurotransmitter (acetylcholine) production and methyl group metabolism. EFSA adequate intake: 400 mg/day adults, 480 mg during pregnancy. Egg yolk powder is the most concentrated practical food source. Relevant for cognitive health, prenatal nutrition and sports recovery formulations.

~820 mg / 100 g
dry matter
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Eye Health · Carotenoids

Lutein + Zeaxanthin

Xanthophyll carotenoids that accumulate in the macular pigment of the human retina. EFSA has authorised a health claim: 'Lutein contributes to the protection of DNA, proteins and lipids from oxidative damage' under Reg. 432/2012. Egg yolk powder is a natural, label-friendly source for eye health and sports vision products.

180–250 μg / 100 g
product weight
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A · D · E · K

Fat-Soluble Vitamins

Egg yolk is one of the few natural food sources delivering vitamins A, D, E and K2 (menaquinone) in a single ingredient matrix. Vitamin D content varies with hen husbandry; enriched egg yolk products may contain 2–3× standard levels. Relevant for multivitamin food fortification where a natural source claim is required.

Natural complex
from laying hen diet
Applications

Industrial uses of egg yolk powder

Every application below requires the fat–lecithin–protein complex specific to egg yolk. Substituting with egg albumen or a plant-based protein produces a categorically different result in the final product.

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Emulsification

Mayonnaise & Emulsified Dressings

Egg yolk is the irreplaceable emulsifier in classical mayonnaise — lecithin stabilises the oil-in-water emulsion at 70–80% oil content. At 5–8% egg yolk powder in the formula, industrial mayonnaise achieves long-term emulsion stability through high-shear processing. No plant-based emulsifier produces equivalent stability at equivalent dosage in high-fat O/W systems.

→ Dosage: 5–8% of formula weight
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Heat Thickening

Custard, Crème Brûlée & Pastry Cream

The thermal denaturation of lipovitellin at 70–85°C produces the characteristic thickening of custard. Egg yolk powder at 8–15% of dry mix delivers the same thickening and richness as fresh egg yolks without refrigeration or shelf life constraints. Critical for industrial custard powder, instant custard mix and crème brûlée sachets.

→ Dosage: 8–15% of mix
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Colour + Plasticity

Pasta & Noodle Dough

Egg yolk contribution to pasta is two-fold: (1) carotenoids deliver the characteristic golden colour that consumers associate with premium egg pasta; (2) the lipid–protein complex improves dough plasticity and reduces brittleness on drying. Standard dosage: 15–25 g egg yolk powder per 100 g semolina — equivalent to 2–3 fresh egg yolks.

→ Dosage: 15–25 g / 100 g semolina
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Emulsion + Texture

Ice Cream & Frozen Desserts

Egg yolk powder provides emulsification and fat-phase structuring in premium ice cream. The lecithin fraction interacts with the fat globule membrane, reducing droplet size and improving overrun stability. Standard dosage 1–3% in the mix. The heat-stable pellet form survives the pasteurisation step in ice cream mix production (72°C / 15 s) without functionality loss.

→ Dosage: 1–3% of mix weight
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Colour + Tenderness

Brioche, Croissant & Enriched Bakery

In enriched doughs, egg yolk contributes fat (plasticising effect on gluten), emulsifiers (lecithin interacts with starch and gluten), colour (carotenoids in crumb) and Maillard precursors for crust browning. The pellet form allows dry blending with flour and is activated on dough hydration, eliminating the need to handle fresh yolks in production.

→ Dosage: 5–12% of flour weight
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Emulsification

Cosmetics & Personal Care

Egg yolk lecithin is used in high-end cosmetic emulsions (creams, serums, hair conditioners) as a skin-compatible O/W emulsifier. At 0.5–3% in the water phase, it produces fine, stable emulsions without synthetic emulsifiers. Relevant for natural, clean-label cosmetic formulations where egg-derived lecithin is preferred over synthetic alternatives.

→ Dosage: 0.5–3% of formula
Dosage Reference

Egg yolk powder dosage by application

Reference dosages for egg yolk powder in standard food applications. Adjustments needed based on formula matrix, processing conditions and target texture/flavour profile.

Food Applications

Mayonnaise5–8% of formula
Custard powder mix8–15% of dry mix
Egg pasta (semolina base)15–25 g per 100 g flour
Premium ice cream1–3% of mix
Brioche / enriched dough5–12% of flour weight
Hollandaise sauce mix10–20% of dry mix
Ready meal egg component15–20% of hydrated weight

Technical Reference

Reconstitution ratio35–40 g powder + 35 ml warm water = 1 egg
Rehydration temperature40–50°C for optimal emulsification
Heat stabilityStable to 85°C (pasteurisation compatible)
Min. order FDCM1 kg
AllergenEGG — must be declared
StorageCool, dry, <25°C
Shelf life24 months sealed
Why FDCM

Egg yolk powder from EU stock — from 1 kg

FDCM supplies sauce manufacturers, bakeries, pasta producers, ice cream manufacturers and functional food brands across the EU. No annual commitment, full documentation.

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From 1 kg

Order from a single kilogram — no framework contract, no annual minimum. Scale from laboratory sample to full production.

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Full documentation

CoA per batch — protein, fat, moisture, ash, pH, Salmonella, Listeria. Allergen declaration (EGG), EU Reg. 853/2004 compliance. At no charge.

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EU-27 delivery

DSV road freight to all 27 EU member states. Standard 3–7 business days transit. Full shipment tracking.

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Pasteurised & heat-stable

Salmonella absent/25g confirmed per CoA. Pellet form survives pasteurisation steps up to 85°C without functionality loss.

FAQ

Frequently Asked Questions — Egg Yolk Powder

Egg yolk powder contains only the yolk fraction — high in fat (≥36% ds) and lecithin, with the characteristic golden colour from carotenoids. Whole egg powder contains both white and yolk fractions — lower fat content (~20% ds blended), lower lecithin concentration, and is used where both protein structure and emulsification are needed. For applications requiring maximum emulsification (mayonnaise, custard, hollandaise), egg yolk powder or high-yolk-content products are specified. For foam-based applications (meringue, soufflé), egg albumen powder is used instead.
Three structural differences explain the emulsification superiority in high-fat O/W systems: (1) Higher phosphatidylcholine content (~73% of phospholipids in egg vs ~33% in soy) — PC produces finer, more stable emulsion droplets. (2) Protein-bound complex — egg yolk lecithin is embedded in the lipovitellin–livetin matrix, forming a structurally ordered emulsifier film at the O/W interface, vs free phospholipid in plant lecithin. (3) HLB ~7–8 (egg) vs ~8–10 (soy) — egg lecithin is better matched to O/W emulsions at high oil content (>60%). These differences are measurable in emulsion droplet size, stability over time and resistance to phase separation under stress.
Choline is a water-soluble, essential-like nutrient involved in phospholipid synthesis (phosphatidylcholine and sphingomyelin), neurotransmitter production (acetylcholine), and one-carbon metabolism (as a methyl donor via betaine). The European Food Safety Authority (EFSA) established an Adequate Intake of 400 mg/day for adults, 480 mg/day for pregnant women and 520 mg/day during lactation. Egg yolk is the dominant dietary source of choline (~820 mg per 100 g dry matter) because choline is a structural component of egg yolk lecithin (phosphatidylcholine = phospholipid + choline). No other common food ingredient provides comparable choline density.
Standard spray-dried egg yolk powder is a fine yellow powder that is sensitive to moisture absorption, prone to caking, and difficult to handle in automated dry-blending systems. The heat-stable pellet form is spray-dried egg (whole egg or yolk-rich fraction) that is compacted into granules/pellets, providing: (1) heat stability up to 85°C without premature coagulation; (2) dust-free handling in dry-blending and extrusion pre-mix lines; (3) precise volumetric dosing in automated filling systems; (4) improved shelf stability due to reduced surface area exposure. On reconstitution with water, full functional recovery of emulsification and thickening properties is achieved.
EU Regulation (EC) 853/2004 — hygiene rules for foods of animal origin: applies to liquid egg products used in manufacturing dried egg. Pasteurisation of liquid egg before spray-drying is required under Annex III, Section X. EU Commission Regulation (EU) 589/2008 — marketing standards for eggs. EU Regulation (EU) 1169/2011 — EGG must be declared as an allergen in all food products using egg yolk powder as an ingredient. Lutein from egg yolk is eligible for the EFSA-authorised health claim under EU Reg. 432/2012 relating to oxidative stress protection (Regulation 432/2012, ID 1401). FDCM provides compliance documentation for all applicable regulations on request.
Yes — egg yolk lecithin (phosphatidylcholine) is an approved cosmetic ingredient (INCI: Lecithin) widely used in premium skincare, haircare and personal care formulations. At 0.5–3% in the water phase of a cream or serum, egg lecithin acts as an O/W emulsifier, skin conditioner and penetration enhancer. For cosmetic use, the purity and phospholipid concentration of the source is important — egg yolk powder is used either as-is in natural cosmetics, or as a source material for refined egg lecithin extraction. FDCM egg yolk powder can be supplied with a cosmetic-grade CoA on request.
Egg yolk powder (heat-stable pellet form) is available from 1 kg. For in-stock products, order-to-dispatch is typically 1–2 business days. EU delivery via DSV is 3–7 business days. No framework contract or annual volume commitment required. Multiple products can be combined in a single shipment.
Standard: CoA per batch (protein, fat, moisture, ash, pH, TPC, coliforms, Salmonella, Listeria). Available on request at no charge: TDS (Technical Data Sheet), allergen declaration (EGG), EU Regulation 853/2004 compliance statement, non-GMO statement, FSSC 22000/BRC supply chain certificate, country of origin certificate.
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EU Delivery

DSV road freight · 3–7 business days
All 27 EU member states
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