Egg yolk powder is a natural food ingredient made from fresh egg yolks through modern processing techniques such as low-temperature sterilization and spray drying. Its history can be traced back to humanity's early recognition and utilization of eggs' nutritional value. China has a long tradition of enriching diets with egg products, as evidenced by preserved egg techniques recorded in ancient texts like "Qimin Yaoshu" (Essential Techniques for the Common People), which demonstrates ancestral wisdom in egg preservation. With technological advancements in the 20th-century food industry, the maturation of spray drying enabled industrialized production of egg yolk powder. This innovation not only preserves the high nutritional value of egg yolks but also solves the challenges of fresh eggs' perishability and inconvenient storage/transportation.
As a model integration of traditional dietary culture and modern technology, egg yolk powder retains complete nutritional components including lecithin (over 60% content), high-quality proteins, vitamins, and minerals. Scientific processing effectively preserves micronutrients like choline and lutein. The production strictly adheres to food safety standards, implementing multiple sterilization procedures that comply with national food manufacturing regulations.
Today, egg yolk powder has gained extensive application in baking, condiments, infant complementary foods, and health products due to its convenience and nutritional stability. It maintains eggs' reputation as a "complete nutritional food" while meeting modern food industry demands for standardized ingredients. Manufacturers continuously optimize processing technologies, employing techniques like low-temperature instant drying to maximize retention of natural flavors and bioactive components. This provides consumers with safe, high-quality protein sources, showcasing the innovative vitality of traditional ingredients empowered by modern science and technology.