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Pasteurised Free Range Egg Yolk
Pasteurised Free Range Egg Yolk
Safe
Whole-food ingredient. Eggs are a major food allergen; pasteurisation reduces but does not eliminate Salmonella risk in raw applications.
Found in
5 products
What it is
Yolk separated from free-range hens' eggs and pasteurised to reduce Salmonella risk.
Whole-food ingredient providing emulsification, color, fat, and protein.
Why it's flagged
- egg allergen
What regulators actually say
"Eggs — one of the eight major allergenic foods identified by FALCPA."
Regulatory status
United States — FDA
Eggs are a major allergen requiring declaration; pasteurised egg products regulated by USDA-FSIS under 9 CFR Part 590.
European Union — EFSA
Eggs are a labeled allergen under EU Regulation 1169/2011 Annex II.
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