Introduction

Egg yolk is famous for its emulsifying properties, especially in mayonnaise, salad dressing and cream sauce, but it also has other culinary uses. For example, egg yolk powder is also commonly used in bakery applications. Also in bakery products, the lecithin in the egg yolk reduces moisture loss and has a softening effect. When combined with other ingredients such as cream or milk, bread, rolls, a complete mystery for sealing and It’s waxing sandwiches. It creates a shiny and brown-golden surface coating, and also prevents drying and hardening of the skin of confectionery products.

The liquid lecithin in the egg yolk causes the oil to be uniformly dispersed in the biscuit dough.
The egg yolk increases The nutritional value and storage time are increased. Other uses of egg yolk are the softness of ingredients such as biscuits, sweets and some cakes.
Used to make mayonnaise because of its emulsifier properties.
The possibility of keeping egg powder is much longer than fresh eggs.
Egg powder occupies less space, and is easily used in various industries.
Powder Eggs in meat products increase water absorption and maintain the appearance properties.