Pasteurized Spray Dried Egg Yolk Powder (Hen Egg Yolk Powder)


An egg yolk is a part of an egg which feeds the developing embryo. The egg yolk is suspended in the egg white (known more formally as albumen or albumin) by one or two spiral bands of tissue called the chalazae. Prior to fertilization, the yolk together with the germinal disc is a single cell; one of the few single cells that can be seen by the naked eye.

As a food, yolks are a major source of vitamins and minerals. They contain all of the egg’s fat and cholesterol, and about one-fifth of the protein.

If left intact while cooking fried eggs, the yellow  yolk surrounded by a flat blob of whites creates the distinctive sunny-side up form of the food. Mixing the two components together before frying results in the pale yellow form found in omelettes and scrambled eggs.

It is sometimes separated from the egg white and used in cooking (for mayonnaise, custard, hollandaise sauce, crème brûlée, avgolemono, and ovos moles).
It is used in painting as a component of traditional egg-tempera.
It is used in the production of egg-yolk agar plate medium, useful in testing for the presence of Clostridium perfringens.
Egg yolks also contains spermcells antibody called antiglobulin (IgY). The antibody transfers from the laying hen to the egg yolk by passive immunity to protect both embryo and hatchling from microorganism invasion.
Egg yolk can be used to make liqueurs such as Advocaat, or mixed drinks such as Eggnog

Composition of chicken egg yolk:

The composition (by weight) of the most prevalent fatty acids in egg yolk is typically as follows:

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Egg Yolk Powder {Taj Agro}

  • Unsaturated fatty acids:
    Oleic acid 47 %
    Linoleic acid 16 %
    Palmitoleic acid 5 %
    Linolenic acid 2 %
    Saturated fatty acids:
    Palmitic acid 23 %
    Stearic acid 4 %


  • Egg yolk is a source of lecithin, an emulsifier and surfactant.
    The yellow color is caused by lutein and zeaxanthin, which are yellow or orange carotenoids known as xanthophylls

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  • Process is under HACCP Guidelines:·Critical parameters are recorded for each batch and history of each batch is stored in the database.·Factory systems and procedures are under regular and strict surveillance from Export Inspection Agency (Govt. of India) and SGS, Australia.·Products are checked under the residue monitoring plan of Govt. of India for pesticides and drug residues.·Raw materials – eggs are sourced from approved farmers under company monitoring for feed formula and good production practices.100% check on finished products for key parameters.
    100% pre-dispatch inspection for labeling and packing errors.
    Guaranteed for absence of fine metal particles by use of powerful magnets before filling and metal detector before dispatch.Efficient CIP (Clean In Place) system for cleaning of tanks.

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Yolk Egg Powder

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Egg yolks as used in cooking




Three yolks from two eggs. The two smaller yolks are from the same egg.


A hard boiled double yolker. The gray-green ring around the yolk is due to ferrous sulfide formed by overcooking, and is harmless and tasteless.

A hardboiled double-yolked egg, cut in half




Yolk Egg

Protein 2.7g
Fat 4.5g
Calcium 21.9 mg
Magnesium 0.85 mg
Iron 0.4 mg
Phosphorus 66.3 mg
Vitamin A 245 IU
Vitamin E 0.684 mg
Vitamin D 18.3 IU
Vitamin K 0.119 IU
taj agro white yolk

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25 Kg carton with inner poly bag


12 months at a temperature of 20+5˚C

Quality Products:

Taj Agro products are guaranteed to meet the highest quality standards on an international scale. We are under periodic monitoring of the Export Inspection Agency, Govt. of India. Taj Agro high quality egg powder is a result of a two-pronged effort: High standards of sanitation and hygiene coupled with a stringent quality assurance system. The laboratory is well equipped for routine tests for moisture, protein, fat and micro-biological analysis. For specialized analysis there is easy access to laboratories in the Central Food and Technological Research Institute, SGS Laboratory and NABL accredited laboratories. For sensitive analysis, samples are also sent to laboratories in Germany.

Egg powder:

The egg is the most complete food available in nature. It is the most widely used natural ingredient for food processing. Egg protein is of such high quality that it is used as the standard by which other proteins are compared. Eggs have a biological value (efficacy with which protein is used for growth) of 93.7%. Comparable values are 84.5% for milk, 76% for fish, and 74.3% for beef. Eggs are the best protein money can buy, and they have many other valuable vitamins and minerals too.