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Enzyme Modified Egg Yolk

Also known as: Phospholipase-treated egg yolk, Lysolecithin egg yolk

Low concern

Enzyme-modified egg yolk is recognized as safe at typical food use levels. The primary caveat is that egg is one of the major food allergens.

What it is

Egg yolk treated with phospholipase enzymes to convert lecithin into lysolecithin, producing a more heat-stable and powerful emulsifier than untreated yolk.

Improved emulsifier in mayonnaise, sauces, dressings, and bakery applications where heat stability and emulsion strength matter.

Why it's flagged

Regulatory status

United States — FDA

GRAS (egg ingredient)

European Union — EFSA

Authorised food ingredient

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