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Liquid Egg Yolk
Liquid Egg Yolk
Also known as: liquid yolk
Low concern
Egg yolks are a conventional food ingredient. Egg is a major allergen requiring FALCPA labeling.
Found in
64 products
What it is
Pasteurized liquid egg yolks separated from whole eggs.
Emulsifier, color, and flavor source in baked goods, sauces, custards, and pasta.
Why it's flagged
- Egg allergen
- Salmonella risk if not pasteurized (commercial liquid egg required to be pasteurized)
What regulators actually say
"Egg products are subject to mandatory continuous USDA inspection... and must be pasteurized."
Regulatory status
United States — FDA
Conventional food; egg labeled as major allergen per FALCPA. USDA FSIS regulates liquid egg pasteurization (9 CFR 590).
European Union — EFSA
Conventional food; egg listed as Annex II allergen.
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