Egg yolk powder is egg yolk in the form of a rich, golden food-grade powder, used in mayonnaise, sauces, cakes, sweets and bakery for richness, color and a stable emulsion. This guide explains its uses, how to mix it, and who uses it.
Egg yolk powder, also called dried egg yolk, is the yolk alone, without the white. Egg yolk is a natural emulsifier: it holds oil and water together, which is why mayonnaise can stay thick and smooth instead of separating. The powder brings this property, with the color and richness of the yolk, into a dry form that is easy to store.
Egg yolk powder is used where the yolk gives richness, color or a stable emulsion. Its main uses:
Yolk powder is for mayonnaise, sauces, cakes, sweets and baked goods. It is not used for toumia: for toumia, use whole egg powder.
The guide ratio on the product page is 1 kg of powder with 3 to 3.5 litres of water, which gives 4 to 4.5 kilograms of beaten yolk. Adjust it to your recipe.
Mayonnaise and sauce factories, sweets factories, cake and torte factories and baked goods factories use it, and so do restaurants that make mayonnaise, bakeries and hotels.
We have egg yolk powder in 1, 5, 15 and 25 kg packs, with no minimum order. For a price or a sample, request a quote on the product page or message us on WhatsApp at +20 112 680 5998. Our working hours are Saturday to Wednesday, 9:00 to 18:00.
No. Egg yolk powder is for mayonnaise, sauces, cakes, sweets and baked goods; for toumia, use whole egg powder.
It removes egg breaking and separating, stores longer and gives a consistent result in every batch.
Food Developers has egg yolk powder in 1, 5, 15 and 25 kg packs with no minimum order. Request a quote on the product page or message us on WhatsApp.
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