Pasteurised Egg Yolk
Also known as: pasteurized egg yolk
Pasteurized egg yolk is a standard food ingredient and is the recommended form for any food that will not be fully cooked, to control Salmonella risk. Eggs are a major allergen under FALCPA.
What it is
Egg yolk separated from the white and pasteurized by mild heat treatment to inactivate Salmonella and other pathogens; sold liquid or dried.
Emulsifier and source of color, fat, and protein in mayonnaise, sauces, baked goods, and pasta.
Why it's flagged
- egg allergen
- high cholesterol
What regulators actually say
"FSIS provides mandatory inspection of liquid, frozen, and dried egg products. The Egg Products Inspection Act (EPIA) requires that egg products be pasteurized."
"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."
Regulatory status
United States — FDA
Egg products regulated by USDA-FSIS under the Egg Products Inspection Act; pasteurization required for liquid egg.
European Union — EFSA
Permitted food; eggs listed as allergens under Annex II of Reg. (EU) 1169/2011.
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