One of the most popular phrases that can be heard both from nutritionists and, for example, from athletes: “eggs are the cornerstone of proper and healthy nutrition!” This is probably true.
But the point is not only in the “correctness” of their use. Eggs are a valuable source of protein, which is available to a significant part of the world's population (especially in Russia), and is also an important ingredient used in industrial and home cooking. A significant proportion of recipes for preparing various semi-finished products, baked goods, sauces and complex dishes cannot be done without a chicken egg (or its individual parts).
Therefore, it is quite natural that culinary and technological progress has not bypassed this product. Unfortunately, it also cannot be done without chemistry. But for now, the main vector of development remains the direction in the “side” of dehydration - melange is made from the egg (essentially just a dry egg), as well as dry white and yolk.
The latter is of particular interest. Today we will talk about it.
How is dried egg yolk produced?
At first glance, it may seem that this is a fairly simple product - just a dried “substance” from liquid yolk. However, the production of such a semi-finished product is a rather complex process that takes place in several stages:
- First, the protein is separated (“pumped out”) from the egg in a special way.
- Then the yolks are processed - the mass is made homogeneous and heated to make the product pasteurized.
- At the end, the yolks are passed through special filters and sent to drying machines.
The output is a yellow powder, which characteristically “clumps” well when exposed to slight moisture. Its main advantage is that a small amount easily replaces several full-fledged fresh yolks (100 grams of powder - approximately 10 yolks). Provided that dry egg yolk on the website of the company involved in its production costs about 400 rubles per kilogram, there is a clear saving. Especially for food factories that use a lot of eggs to produce food every day.
Where is dried egg yolk used?
Although many “conservative cooks” will say that a dry egg yolk is not the same as a regular yolk, they will definitely be wrong. Over the past decades, a lot of research has been carried out - and the results of all unanimously indicated that in terms of nutritional and “technological” properties, egg powders are practically no different from fresh eggs. This is the same natural product, and, therefore, it can be used to prepare familiar dishes.
And if you think about something unusual, then such dry yolks can be used, for example, for:
- Homemade noodles. Simply mix the yolk powder with flour, water and salt.
- Tartar sauce. There are different recipes, but usually they mix the yolk (you need to add a little water) with vegetable oil, citric acid, cucumbers, and green onions.
- A wide variety of baked goods. As an option - French fondants and soufflés with interesting additives.
- Creme brulee dessert. According to the classic recipe, the yolks need to be mixed with cream, sugar and vanilla.
Of course, these are not all the interesting recipes in which dried egg yolks can be used. More than a hundred different options can be found on the Internet. Again, these are great for making homemade mayonnaise.
The benefits and harms of dried egg yolk
The “theory” that egg powder is some kind of petroleum product that causes various diseases is, of course, nothing more than a stupid myth.
If you bought a quality product and stored it correctly, then when consumed you will receive almost the same benefits as from fresh egg yolk. The main nutritional value is the content of a large amount of healthy fats and proteins with a special amino acid composition.
But that is not all. The powder perfectly preserves vitamins - especially vitamin A, which is associated with visual processes. In addition, dry yolk can be called a real “pantry” of microelements - from calcium and phosphorus to potassium. All of them are necessary for the proper functioning of the skeletal system, heart, and gastrointestinal tract.
But this product has practically no downsides. All the cholesterol contained in the yolks can even be called beneficial. Unless, of course, you eat them in huge quantities.
The same applies to calories. In cases where the consumption of eggs (in any form) is limited to reasonable limits, there will be no harm to the figure. In addition, according to a number of nutritionists, a small amount of dried yolks will fit perfectly into many diets. Both for sports and for weight loss.
:: You may be interested in other culinary publications.
Not so long ago, in the food industry, the role of an emulsifier was performed by ordinary egg yolk. Eggs, as you know, are not the most “convenient product”; they are fragile and require careful transportation and special storage conditions, and also spoil quickly. To get rid of these problems, technologists have invented a new product - dried egg yolk. Today it is used throughout the food industry due to its high nutritional properties, low cost and ease of use. Its cost is quite reasonable, so it is profitable to purchase it in bulk for use on an industrial scale.
Externally, it is a yellow-orange powdery product, with easily falling apart lumps. The taste and color are the same as the original product - natural yolk, which is why many manufacturers decide to buy fermented egg yolk today. Its use can significantly reduce production costs, speed up this process and improve the taste and appearance of finished products.
Process of making egg yolk
A chicken egg is divided into yolks and whites. Then it is dried and a powder is obtained by spraying with hot drying at a temperature of 125C. At the same time, the egg mass itself does not heat up by more than 50C. The resulting consistency is sorted into egg yolks and whites and albumin. Dried egg yolk contains no more than 5% moisture, so it can be stored for more than a year. All this time, it retains the properties and benefits of regular yolk, as well as its color and composition.
At the same time, it is much more convenient to use, because there is no need to separate the yolk and white, or remove the remains of the shell. On an industrial scale, these advantages are especially noticeable when it comes to the production of thousands of finished products per day.
Composition and properties
Calorie content per 100 grams of product – 623 kcal.
The composition includes vitamins A, B, E, D, as well as potassium, calcium, phosphorus. Eating this product is really beneficial, because fermented dry yolk improves the condition of hair and skin.
Vitamin D is essential for those who do not have the opportunity to spend enough time in the sun. It improves the absorption of calcium in the body, and therefore the condition of teeth and nails. The yolk also contains iron, which is necessary to maintain the vitality of the body and prevent cardiovascular diseases and cancer.
The choline and lecithin included in the product are required to normalize liver function and reduce the risk of developing breast cancer.
Thus, dried yolk is healthy and can therefore be used in the food industry without danger.
Dry pasteurized egg yolk – scope of application
This product is one of the main components of mayonnaise, pasta, and sauces. It is used in meat and confectionery production. You can buy pasteurized egg yolk inexpensively and profitably from the Rusnab company.
Fermented dry egg yolk - advantages in use:
- reduction in product costs,
- increasing the efficiency of technological processes,
- reduction of production space,
- improving the quality of finished products,
- improving the appearance of products.
Just one kilogram of egg powder can replace 90 eggs, so almost all large and small manufacturers of a whole range of products decide to buy pasteurized dry egg yolk.
Where to buy dry egg yolk
Today, dried fermented egg yolk can be purchased in specialized departments for confectioners, as well as in companies supplying raw materials for the food industry. LLC RUSNAB offers favorable terms of cooperation.
Our clients are representatives of small and medium-sized businesses who value high quality. We offer attractive working conditions to all wholesale customers and look forward to a fruitful and long-term partnership.
Call the numbers listed below for additional information, pricing and terms of cooperation!
Properties of Dry Egg Yolk
Chicken eggs are one of the most popular and widespread food products on the entire planet Earth. People began to eat bird eggs at the initial stage of the development of human civilization, when gathering, hunting and fishing were the main ways of obtaining food. Chicken eggs, like other types, consist of two main parts - white and yolk.
It is worth noting that the quality composition of the protein and yolk of eggs is different. The yolk accounts for about 33%, the so-called liquid content of a chicken egg. The calorie content of the yolk is almost three times higher than that of the protein. The chemical composition of the yolk contains protein, fats, carbohydrates, and cholesterol.
Of particular value in the composition of the yolk are polyunsaturated, saturated and monounsaturated fatty acids. The yolk is enriched with linoleic, palmitic, oleic, linolenic, stearic and other acids, which play an important role in human life processes. Due to its color and shape, in ancient times the egg yolk was identified with the sun.
What is noteworthy is that already in those days our ancestors knew about the beneficial properties of eggs in general and yolks in particular. A clear illustration of the importance of such a product as eggs can be judged by folk traditions. Pagans sacrificed eggs to their gods. Until our time, all Orthodox Christians in the world traditionally paint eggs on Easter and serve them at the festive table.
Eggs occupy an important place in the global culinary tradition. A myriad of different culinary products are made from eggs. Eggs are boiled, baked, fried, and also used raw or fresh. Without eggs, it is impossible to prepare many dishes, including drinks and baked goods.
Currently, in the baking and confectionery industry, products such as egg powder or dried egg yolk, as well as protein, are increasingly being used. Dried egg yolk is in demand for several reasons. Perhaps the main advantages of dried egg yolk are the distinctive consumer characteristics of the product.
Dried egg yolk can retain its nutritional and nutritional properties for a much longer period of time, compared to a fresh product. In the process of making dried egg yolk, a whole chicken egg is separated into white and yolk. At a further stage of production, the yolk undergoes special processing, which includes several stages - homogenization, pasteurization, filtration, and drying.
At its core, dry egg yolk is a powdery substance, which is a food product characterized by its uniform consistency and pale yellow color. Typically, dried egg yolk is used to make sauces and mayonnaise. It is noteworthy that just one kilogram of dried egg yolk can replace over a hundred fresh chicken eggs.
Calorie content of Dried egg yolk 612 kcal.
Energy value of the product Dried egg yolk (Ratio of proteins, fats, carbohydrates).
Chicken eggs are one of the most popular and widespread food products on the entire planet Earth. People began to eat bird eggs at the initial stage of the development of human civilization, when gathering, hunting and fishing were the main ways of obtaining food. Chicken eggs, like other types, consist of two main parts - white and yolk.
It is worth noting that the quality composition of the protein and yolk of eggs is different. The yolk accounts for about 33%, the so-called liquid content of a chicken egg. The calorie content of the yolk is almost three times higher than that of the protein. The chemical composition of the yolk contains protein, fats, carbohydrates, and cholesterol.
Of particular value in the composition of the yolk are polyunsaturated, saturated and monounsaturated fatty acids. The yolk is enriched with linoleic, palmitic, oleic, linolenic, stearic and other acids, which play an important role in human life processes. Due to its color and shape, in ancient times the egg yolk was identified with the sun.
What is noteworthy is that already in those days our ancestors knew about the beneficial properties of eggs in general and yolks in particular. A clear illustration of the importance of such a product as eggs can be judged by folk traditions. Pagans sacrificed eggs to their gods. Until our time, all Orthodox Christians in the world traditionally paint eggs on Easter and serve them at the festive table.
Eggs occupy an important place in the global culinary tradition. A myriad of different culinary products are made from eggs. Eggs are boiled, baked, fried, and also used raw or fresh. Without eggs, it is impossible to prepare many dishes, including drinks and baked goods.
Currently, in the baking and confectionery industry, products such as egg powder or dried egg yolk, as well as protein, are increasingly being used. Dried egg yolk is in demand for several reasons. Perhaps the main advantages of dried egg yolk are the distinctive consumer characteristics of the product.
Dried egg yolk can retain its nutritional and nutritional properties for a much longer period of time, compared to a fresh product. In the process of making dried egg yolk, a whole chicken egg is separated into white and yolk. At a further stage of production, the yolk undergoes special processing, which includes several stages - homogenization, pasteurization, filtration, and drying.
At its core, dry egg yolk is a powdery substance, which is a food product characterized by its uniform consistency and pale yellow color. Typically, dried egg yolk is used to make sauces and mayonnaise. It is noteworthy that just one kilogram of dried egg yolk can replace over a hundred fresh chicken eggs.
CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS
Nutritional value and chemical composition "Dried chicken egg yolk".
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 612 kcal | 1684 kcal | 36.3% | 5.9% | 275 g |
| Squirrels | 31.1 g | 76 g | 40.9% | 6.7% | 244 g |
| Fats | 52.2 g | 56 g | 93.2% | 15.2% | 107 g |
| Carbohydrates | 4.7 g | 219 g | 2.1% | 0.3% | 4660 g |
| Water | 7.5 g | 2273 g | 0.3% | 30307 g | |
| Ash | 4.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 2293 mcg | 900 mcg | 254.8% | 41.6% | 39 g |
| Retinol | 2.16 mg | ~ | |||
| beta carotene | 0.8 mg | 5 mg | 16% | 2.6% | 625 g |
| Vitamin B1, thiamine | 0.35 mg | 1.5 mg | 23.3% | 3.8% | 429 g |
| Vitamin B2, riboflavin | 0.47 mg | 1.8 mg | 26.1% | 4.3% | 383 g |
| Vitamin B4, choline | 2403.3 mg | 500 mg | 480.7% | 78.5% | 21 g |
| Vitamin B5, pantothenic | 9.063 mg | 5 mg | 181.3% | 29.6% | 55 g |
| Vitamin B6, pyridoxine | 0.742 mg | 2 mg | 37.1% | 6.1% | 270 g |
| Vitamin B9, folates | 209 mcg | 400 mcg | 52.3% | 8.5% | 191 g |
| Vitamin B12, cobalamin | 5.11 mcg | 3 mcg | 170.3% | 27.8% | 59 g |
| Vitamin D, calciferol | 10.4 mcg | 10 mcg | 104% | 17% | 96 g |
| Vitamin E, alpha tocopherol, TE | 2.9 mg | 15 mg | 19.3% | 3.2% | 517 g |
| Vitamin K, phylloquinone | 1.5 mcg | 120 mcg | 1.3% | 0.2% | 8000 g |
| Vitamin RR, NE | 8.1 mg | 20 mg | 40.5% | 6.6% | 247 g |
| Niacin | 0.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 249 mg | 2500 mg | 10% | 1.6% | 1004 g |
| Calcium, Ca | 262 mg | 1000 mg | 26.2% | 4.3% | 382 g |
| Magnesium, Mg | 29 mg | 400 mg | 7.3% | 1.2% | 1379 g |
| Sodium, Na | 99 mg | 1300 mg | 7.6% | 1.2% | 1313 g |
| Sera, S | 328 mg | 1000 mg | 32.8% | 5.4% | 305 g |
| Phosphorus, Ph | 1047 mg | 800 mg | 130.9% | 21.4% | 76 g |
| Chlorine, Cl | 984 mg | 2300 mg | 42.8% | 7% | 234 g |
| Microelements | |||||
| Iron, Fe | 12.5 mg | 18 mg | 69.4% | 11.3% | 144 g |
| Yod, I | 115 mcg | 150 mcg | 76.7% | 12.5% | 130 g |
| Cobalt, Co | 80 mcg | 10 mcg | 800% | 130.7% | 13 g |
| Manganese, Mn | 0.25 mg | 2 mg | 12.5% | 2% | 800 g |
| Copper, Cu | 480 mcg | 1000 mcg | 48% | 7.8% | 208 g |
| Molybdenum, Mo | 42 mcg | 70 mcg | 60% | 9.8% | 167 g |
| Selenium, Se | 139.3 mcg | 55 mcg | 253.3% | 41.4% | 39 g |
| Chromium, Cr | 25 mcg | 50 mcg | 50% | 8.2% | 200 g |
| Zinc, Zn | 1.09 mg | 12 mg | 9.1% | 1.5% | 1101 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 4.7 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 2.2 g | ~ | |||
| Valin | 1.84 g | ~ | |||
| Histidine* | 0.74 g | ~ | |||
| Isoleucine | 1.82 g | ~ | |||
| Leucine | 2.63 g | ~ | |||
| Lysine | 2.17 g | ~ | |||
| Methionine | 0.8 g | ~ | |||
| Methionine + Cysteine | 1.32 g | ~ | |||
| Threonine | 1.63 g | ~ | |||
| Tryptophan | 0.45 g | ~ | |||
| Phenylalanine | 1.35 g | ~ | |||
| Phenylalanine+Tyrosine | 2.66 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 1.72 g | ~ | |||
| Aspartic acid | 2.49 g | ~ | |||
| Glycine | 1.02 g | ~ | |||
| Glutamic acid | 4.01 g | ~ | |||
| Proline | 1.34 g | ~ | |||
| Serin | 2.76 g | ~ | |||
| Tyrosine | 1.31 g | ~ | |||
| Cysteine | 0.52 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 2453 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 15.8 g | max 18.7 g | |||
| Monounsaturated fatty acids | 23.377 g | min 16.8 g | 139.1% | 22.7% | |
| Polyunsaturated fatty acids | 10.32 g | from 11.2 to 20.6 g | 92.1% | 15% | |
| Omega-3 fatty acids | 0.463 g | from 0.9 to 3.7 g | 51.4% | 8.4% | |
| Omega-6 fatty acids | 9.754 g | from 4.7 to 16.8 g | 100% | 16.3% |
Energy value is 612 kcal.
Main source: Skurikhin I.M. and others. Chemical composition of food products. .
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.
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Ratio of proteins, fats and carbohydrates:
Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards of a healthy diet or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.
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DATE FOR ACHIEVEMENT OF THE GOAL
USEFUL PROPERTIES OF CHICKEN EGG YOLK, DRIED
Chicken egg yolk, dried rich in vitamins and minerals such as: vitamin A - 254.8%, beta-carotene - 16%, vitamin B1 - 23.3%, vitamin B2 - 26.1%, choline - 480.7%, vitamin B5 - 181 .3%, vitamin B6 - 37.1%, vitamin B9 - 52.3%, vitamin B12 - 170.3%, vitamin D - 104%, vitamin E - 19.3%, vitamin PP - 40.5%, calcium - 26.2%, phosphorus - 130.9%, chlorine - 42.8%, iron - 69.4%, iodine - 76.7%, cobalt - 800%, manganese - 12.5%, copper - 48 %, molybdenum - 60%, selenium - 253.3%, chromium - 50%
What are the benefits of dried chicken egg yolk?
- Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
- Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
- Vitamin B9 as a coenzyme they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to disruption of the synthesis of nucleic acids and proteins, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, and congenital deformities and child development disorders. A strong relationship has been shown between folate and homocysteine levels and the risk of cardiovascular disease.
- Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
- Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
- Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
- Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
- Iodine participates in the functioning of the thyroid gland, ensuring the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slowing of metabolism, arterial hypotension, stunted growth and mental development in children.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
- Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
- Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
- Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
- Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
You can see a complete directory of the most useful products in the appendix - a set of properties of a food product, the presence of which satisfies a person’s physiological needs for the necessary substances and energy.
Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.
