Chicken Egg Yolk
Egg yolk is a whole-food ingredient providing protein, choline, and fat-soluble vitamins. Eggs are one of the nine major food allergens recognized by the FDA and must be declared on labels.
What it is
The yellow center portion of a chicken egg, rich in fat, protein, and lipid-soluble vitamins.
Emulsifier, binder, and source of fat, protein, lecithin, and color in baked goods, sauces, custards, and pasta.
Why it's flagged
- major allergen (egg)
- high in dietary cholesterol
What regulators actually say
"The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) identifies eight foods or food groups as the major food allergens. They are milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, and soybeans."
"Egg, yolk, raw, fresh - nutrient profile including fat, protein, choline."
Regulatory status
United States — FDA
GRAS whole food; egg is a major food allergen requiring labeling under FALCPA/FASTER Act.
European Union — EFSA
Permitted whole food; egg is a labeled allergen in EU Regulation 1169/2011 Annex II.
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