CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Dried chicken egg yolk".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	612 kcal	1684 kcal	36.3%	5.9%	275 g
Squirrels	31.1 g	76 g	40.9%	6.7%	244 g
Fats	52.2 g	56 g	93.2%	15.2%	107 g
Carbohydrates	4.7 g	219 g	2.1%	0.3%	4660 g
Water	7.5 g	2273 g	0.3%		30307 g
Ash	4.5 g	~
Vitamins
Vitamin A, RE	2293 mcg	900 mcg	254.8%	41.6%	39 g
Retinol	2.16 mg	~
beta carotene	0.8 mg	5 mg	16%	2.6%	625 g
Vitamin B1, thiamine	0.35 mg	1.5 mg	23.3%	3.8%	429 g
Vitamin B2, riboflavin	0.47 mg	1.8 mg	26.1%	4.3%	383 g
Vitamin B4, choline	2403.3 mg	500 mg	480.7%	78.5%	21 g
Vitamin B5, pantothenic	9.063 mg	5 mg	181.3%	29.6%	55 g
Vitamin B6, pyridoxine	0.742 mg	2 mg	37.1%	6.1%	270 g
Vitamin B9, folates	209 mcg	400 mcg	52.3%	8.5%	191 g
Vitamin B12, cobalamin	5.11 mcg	3 mcg	170.3%	27.8%	59 g
Vitamin D, calciferol	10.4 mcg	10 mcg	104%	17%	96 g
Vitamin E, alpha tocopherol, TE	2.9 mg	15 mg	19.3%	3.2%	517 g
Vitamin K, phylloquinone	1.5 mcg	120 mcg	1.3%	0.2%	8000 g
Vitamin RR, NE	8.1 mg	20 mg	40.5%	6.6%	247 g
Niacin	0.6 mg	~
Macronutrients
Potassium, K	249 mg	2500 mg	10%	1.6%	1004 g
Calcium, Ca	262 mg	1000 mg	26.2%	4.3%	382 g
Magnesium, Mg	29 mg	400 mg	7.3%	1.2%	1379 g
Sodium, Na	99 mg	1300 mg	7.6%	1.2%	1313 g
Sera, S	328 mg	1000 mg	32.8%	5.4%	305 g
Phosphorus, Ph	1047 mg	800 mg	130.9%	21.4%	76 g
Chlorine, Cl	984 mg	2300 mg	42.8%	7%	234 g
Microelements
Iron, Fe	12.5 mg	18 mg	69.4%	11.3%	144 g
Yod, I	115 mcg	150 mcg	76.7%	12.5%	130 g
Cobalt, Co	80 mcg	10 mcg	800%	130.7%	13 g
Manganese, Mn	0.25 mg	2 mg	12.5%	2%	800 g
Copper, Cu	480 mcg	1000 mcg	48%	7.8%	208 g
Molybdenum, Mo	42 mcg	70 mcg	60%	9.8%	167 g
Selenium, Se	139.3 mcg	55 mcg	253.3%	41.4%	39 g
Chromium, Cr	25 mcg	50 mcg	50%	8.2%	200 g
Zinc, Zn	1.09 mg	12 mg	9.1%	1.5%	1101 g
Digestible carbohydrates
Mono- and disaccharides (sugars)	4.7 g	max 100 g
Essential amino acids
Arginine*	2.2 g	~
Valin	1.84 g	~
Histidine*	0.74 g	~
Isoleucine	1.82 g	~
Leucine	2.63 g	~
Lysine	2.17 g	~
Methionine	0.8 g	~
Methionine + Cysteine	1.32 g	~
Threonine	1.63 g	~
Tryptophan	0.45 g	~
Phenylalanine	1.35 g	~
Phenylalanine+Tyrosine	2.66 g	~
Nonessential amino acids
Alanin	1.72 g	~
Aspartic acid	2.49 g	~
Glycine	1.02 g	~
Glutamic acid	4.01 g	~
Proline	1.34 g	~
Serin	2.76 g	~
Tyrosine	1.31 g	~
Cysteine	0.52 g	~
Sterols (sterols)
Cholesterol	2453 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	15.8 g	max 18.7 g
Monounsaturated fatty acids	23.377 g	min 16.8 g	139.1%	22.7%
Polyunsaturated fatty acids	10.32 g	from 11.2 to 20.6 g	92.1%	15%
Omega-3 fatty acids	0.463 g	from 0.9 to 3.7 g	51.4%	8.4%
Omega-6 fatty acids	9.754 g	from 4.7 to 16.8 g	100%	16.3%

Energy value is 612 kcal.

Main source: Skurikhin I.M. and others. Chemical composition of food products. .

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.

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USEFUL PROPERTIES OF CHICKEN EGG YOLK, DRIED

Chicken egg yolk, dried rich in vitamins and minerals such as: vitamin A - 254.8%, beta-carotene - 16%, vitamin B1 - 23.3%, vitamin B2 - 26.1%, choline - 480.7%, vitamin B5 - 181 .3%, vitamin B6 - 37.1%, vitamin B9 - 52.3%, vitamin B12 - 170.3%, vitamin D - 104%, vitamin E - 19.3%, vitamin PP - 40.5%, calcium - 26.2%, phosphorus - 130.9%, chlorine - 42.8%, iron - 69.4%, iodine - 76.7%, cobalt - 800%, manganese - 12.5%, copper - 48 %, molybdenum - 60%, selenium - 253.3%, chromium - 50%

What are the benefits of dried chicken egg yolk?

• Vitamin A responsible for normal development reproductive function, skin and eye health, maintaining immunity.
• B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B9 as a coenzyme they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to disruption of the synthesis of nucleic acids and proteins, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, congenital deformities and developmental disorders of the child. A strong relationship has been shown between folate and homocysteine ​​levels and the risk of cardiovascular disease.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower limbs, increases the risk of developing osteoporosis.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Iodine participates in the functioning of the thyroid gland, ensuring the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slowing of metabolism, arterial hypotension, stunted growth and mental development in children.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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A complete guide to the most healthy products You can see in the appendix - a set of properties of a food product, the presence of which satisfies a person’s physiological needs for the necessary substances and energy.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.

Powdered eggs - in everyday cooking can save money and space in the refrigerator. Dishes made from melange (an egg substitute) are tasty and have considerable benefits, since it retains all the valuable minerals of eggs. Read on to learn how to prepare it yourself and what recipes to use it in.

What is egg powder

Dry melange, better known as egg powder, is an egg concentrate that is made from natural eggs processed into a loose powder mixture. Many people prefer the product to fresh eggs, since the shelf life is very long, and bacteria and viruses that may be in eggs are eliminated in the powder due to heat treatment. At the same time, melange in dishes has the same properties and taste qualities, like regular eggs, but it is much more convenient to store and more profitable to use.

Composition of egg powder

Egg powder contains only pasteurized eggs: whites and yolks. The calorie content of the product is 549 Kcal per 100 g, while 280 grams of melange is equivalent to a kilogram of fresh eggs. The powder retains all the beneficial substances and minerals that eggs are rich in, but eliminates the risk of infection with salmonella and other bacteria. The main differences between high-quality melange:

• It dissolves well in water. Lumps are a sign of improper storage or excessive humidity.
• The color is yellow, pale. A brown tint means that the powder is of poor quality and can ruin the taste of the dish.
• The taste of the dish is natural, eggy. If you notice a burnt or other strange taste, this is a manufacturing error or a consequence of storage at too high a temperature.

What can you make from egg powder?

The range of uses of melange is varied: it is purchased in bulk at factories, replaces eggs, and is added to all bakery and confectionery products, semi-finished products, and sauces. At home, egg melange can be used for baking, sweets and cakes, meat batter and delicious natural mayonnaise. How to use egg powder: you need to dilute the required amount with liquid, season and let stand for a few minutes to swell. Here simple recipes with egg powder so that you can evaluate the taste and possibilities of use in cooking.

Powdered egg omelette

• Cooking time: 30 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 300 kcal.
• Purpose: for breakfast, as a side dish.
• Cuisine: international.

Any housewife can master the recipe for an omelet made from egg powder. The technology is very simple, the main thing is a good, dry concentrate and milk. This dish is good to cook for a large company, increasing the proportions: the omelette comes out fluffy, soft, with a rich taste. If you add vegetables, mushrooms or croutons, you get a complete hearty breakfast; you can serve it with herbs and grated cheese. Read on to learn how to make an omelette from egg powder.

Ingredients:

• melange – 3 tbsp. l.;
• milk – 400 ml;
• salt, pepper;
• butter or vegetable oil for frying.

Cooking method:

1. Pour milk over the powder, stir thoroughly so that there are no lumps, cover with a lid, and let swell for about 20 minutes.
2. Season with salt and pepper and stir gently again.
3. Heat a frying pan with oil, pour in the mixture, fry covered over low heat until cooked.

Pancakes with egg powder

• Cooking time: 40 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 300 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: medium.

For pancakes with egg powder you will need milk, flour and dry yeast. This method helps you save a lot and try a new, interesting taste of a familiar dish. We offer a classic version of sweet pancakes that will turn out thin and golden. You can also make salty ones by adding spices and chopped herbs. For frying, use sunflower or olive oil.

Ingredients:

• melange – 3 tbsp. l.;
• milk – 800 ml;
• water – 200 ml;
• sugar – 100 g;
• yeast – 1 tsp;
• flour – 500 g;
• salt - a pinch;
• vegetable oil for frying;
• butter for greasing.

Cooking method:

1. Sift the flour into a deep bowl, mix with melange, yeast, sugar, and salt.
2. Dilute the dry mixture with milk and water, stir with a whisk. The dough should be like thick sour cream; if necessary, add more flour and stir.
3. Cover the bowl with cling film or a towel and leave for half an hour.
4. Heat the frying pan well and heat the oil. Use a ladle to pour some of the mixture over the entire pan, fry until small bubbles appear, then turn over.
5. Place the finished pancakes on a plate, lightly greasing the edges with butter.

Egg powder biscuit

• Cooking time: 50 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 300 kcal.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty of preparation: easy.

Making sponge cake requires a lot of eggs, but melange can completely replace them. Sponge cake made from egg powder is well suited for tall cakes, soaked in cream and syrup, it turns out tender and soft. The ingredients needed for this are water, flour, sugar and vanillin for flavor. You can cook in a conventional oven or in a slow cooker in the “Baking” mode.

Ingredients:

• melange – 70 g;
• water – 210 ml;
• sugar – 150 g;
• flour – 180 g (1 cup);
• baking powder – 2 tsp;
• vanillin - on the tip of a knife.

Cooking method:

1. Dilute the melange with water in a deep bowl, add sugar. The sponge cake needs a homogeneous dense consistency, so it is better to dilute it by beating with a blender on average speed. The mass should increase well in volume. Then let it sit for about 10 minutes.
2. Sift the flour with vanilla, baking powder, mix, pour into the liquid mass, mix well with a blender or whisk.
3. Preheat the oven to 180 degrees. Pour the dough into a mold greased or lined with parchment. Bake for 40 minutes.

How to make egg powder at home

Dishes made from egg powder turn out tasty, nutritious, and anyone can prepare egg powder at home, which is its obvious advantage. You can personally verify the quality and composition of the finished product and fully control its storage conditions; moreover, it is always safe to eat dishes with dry eggs.

Self-cooking melange is not the easiest or fastest procedure. To make it, you will only need fresh chicken eggs, 20 pieces for preparing the powder for future use, 10 for the first test. Important: do not use any additives or oil to grease the pan, this will affect the shelf life and taste of the powder. The first stage of preparing melange allows several methods:

1. In a dehydrator: if you have a special device for drying foods, it will be most convenient to make powder in it. Each dehydrator tray holds about 5 whole eggs, so it's best to separate them before cracking. The eggs need to be shaken until foamy and poured into trays onto the lining in a thin layer. Dry for 8-10 hours at a temperature of 50-60 degrees until the mixture is dry and crumbly.
2. In the oven: suitable if your oven's minimum temperature is no higher than 77 degrees. The cooking principle is the same. Place a mass of 10 eggs on one baking sheet, dry them at a temperature of 50-70 degrees (depending on the capabilities of the oven) for about 10 hours, while stirring the mass every hour. Determine readiness by the hardness and dryness of the crumbs.
3. Using improvised means: many housewives have adapted to drying eggs on the radiator or on top of the refrigerator, at the back wall, above the warm steam from the compressor. To do this, you need to use small flat plates or trays and pour the required amount of beaten eggs into them (2-3 pieces per plate).

After completing the first stage, proceed to the second. Process the resulting mixture into crumbs using a blender or food processor and store in a dry, airtight container until use. For a spicy taste, add a teaspoon of mustard powder to the melange. For baking - vanillin or vanilla sugar, cinnamon, which will make it more fragrant.

Video

Chicken eggs are one of the most popular and widespread food products on the entire planet Earth. People began to eat bird eggs at the initial stage of the development of human civilization, when gathering, hunting and fishing were the main methods of obtaining food. Chicken eggs, like other types, consist of two main parts - white and yolk.

It is worth noting that the quality composition of the protein and yolk of eggs is different. The yolk accounts for about 33% of the so-called liquid content of a chicken egg. The calorie content of the yolk is almost three times higher than that of the protein. IN chemical composition The yolk contains protein, fats, carbohydrates, and cholesterol.

Of particular value in the composition of the yolk are polyunsaturated, saturated and monounsaturated fatty acids. The yolk is enriched with linoleic, palmitic, oleic, linolenic, stearic and other acids, which play an important role in human life processes. Due to its color and shape, in ancient times the egg yolk was identified with the sun.

What is noteworthy is that already in those days our ancestors knew about beneficial properties eggs in general and yolks in particular. A clear illustration of the importance of such a product as eggs can be judged by folk traditions. Pagans sacrificed eggs to their gods. Until our time, all Orthodox Christians in the world traditionally paint eggs on Easter and serve them at the festive table.

Eggs occupy an important place in the global culinary tradition. A myriad of different culinary products are made from eggs. Eggs are boiled, baked, fried, and also used raw or fresh. Without eggs, it is impossible to prepare many dishes, including drinks and baked goods.

Currently, in the baking and confectionery industry, products such as egg powder or dried egg yolk, as well as protein, are increasingly being used. Dried egg yolk is in demand for several reasons. Perhaps the main advantages of dried egg yolk are the distinctive consumer characteristics of the product.

Dried egg yolk can retain its nutritional and nutritional properties for a much longer period of time, compared to a fresh product. In the process of making dried egg yolk, whole chicken egg divided into white and yolk. At a further stage of production, the yolk undergoes special processing, which includes several stages - homogenization, pasteurization, filtration, and drying.

At its core, dry egg yolk is a powdery substance that is food product, characterized by a uniform consistency and pale yellow color. Typically, dried egg yolk is used to make sauces and mayonnaise. It is noteworthy that just one kilogram of dried egg yolk can replace over a hundred fresh chicken eggs.

One of the most popular phrases that can be heard both from nutritionists and, for example, from athletes: “eggs are the cornerstone of proper and healthy nutrition!” This is probably true.

But the point is not only in the “correctness” of their use. Eggs are a valuable source of protein, which is available to a significant part of the world's population (especially in Russia), and is also an important ingredient used in industrial and home cooking. A significant proportion of recipes for preparing various semi-finished products, baked goods, sauces and complex dishes cannot be done without a chicken egg (or its individual parts).

Therefore, it is quite natural that culinary and technological progress has not bypassed this product. Unfortunately, it also cannot be done without chemistry. But for now, the main vector of development remains the direction in the “side” of dehydration - melange is made from the egg (essentially just a dry egg), as well as dry white and yolk.

The latter is of particular interest. Today we will talk about it.

How is dried egg yolk produced?

At first glance, it may seem that this is a fairly simple product - just a dried “substance” from liquid yolk. However, the production of such a semi-finished product is a rather complex process that takes place in several stages:

1. First, the protein is separated (“pumped out”) from the egg in a special way.
2. Then the yolks are processed - the mass is made homogeneous and heated to make the product pasteurized.
3. At the end, the yolks are passed through special filters and sent to drying machines.

The output is a yellow powder, which characteristically “clumps” well with slight ingress of moisture. Its main advantage is that a small amount easily replaces several full-fledged fresh yolks (100 grams of powder - approximately 10 yolks). Provided that dry egg yolk on the website of the company involved in its production costs about 400 rubles per kilogram, there is a clear saving. Especially for food factories that use a lot of eggs to produce food every day.

Where is dried egg yolk used?

Although many “conservative cooks” will say that dry egg yolk is not the same as a regular yolk, they will definitely be wrong. Over the past decades, a lot of research has been carried out - and the results of all unanimously indicated that in terms of nutritional and “technological” properties, egg powders are practically no different from fresh eggs. This is the same natural product, and, therefore, it can be used to prepare familiar dishes.

And if you think about something unusual, then such dry yolks can be used, for example, for:

• Homemade noodles. Simply mix the yolk powder with flour, water and salt.
• Tartar sauce. There are different recipes, but usually mix the yolk (you need to add a little water) with vegetable oil, citric acid, cucumbers, green onions.
• A wide variety of baked goods. As an option - French fondants and soufflés with interesting additives.
• Creme brulee dessert. By classic recipe The yolks need to be mixed with cream, sugar and vanilla.

Of course, these are not all the interesting recipes in which dried egg yolks can be used. More than a hundred various options can be found on the Internet. Again, these are great for making homemade mayonnaise.

The benefits and harms of dried egg yolk

The “theory” that egg powder is some kind of petroleum product that causes various diseases is, of course, nothing more than a stupid myth.

If you bought a quality product and stored it correctly, then when consumed you will receive almost the same benefits as from fresh egg yolk. Main nutritional value - content large quantity healthy fats and proteins with a special amino acid composition.

But that's not all. The powder perfectly preserves vitamins - especially vitamin A, which is associated with visual processes. In addition, dry yolk can be called a real “pantry” of microelements - from calcium and phosphorus to potassium. All of them are necessary for the proper functioning of the skeletal system, heart, and gastrointestinal tract.

But this product has practically no downsides. All the cholesterol contained in the yolks can even be called useful. Unless, of course, you eat them in huge quantities.

The same applies to calories. In cases where the consumption of eggs (in any form) is limited to reasonable limits, there will be no harm to the figure. In addition, according to a number of nutritionists, a small amount of dried yolks will fit perfectly into many diets. Both for sports and for weight loss.

:: You may be interested in other culinary publications.

Properties of Dry Egg Yolk

Chicken eggs are one of the most popular and widespread food products on the entire planet Earth. People began to eat bird eggs at the initial stage of the development of human civilization, when gathering, hunting and fishing were the main methods of obtaining food. Chicken eggs, like other types, consist of two main parts - white and yolk.

It is worth noting that the quality composition of the protein and yolk of eggs is different. The yolk accounts for about 33% of the so-called liquid content of a chicken egg. The calorie content of the yolk is almost three times higher than that of the protein. The chemical composition of the yolk contains protein, fats, carbohydrates, and cholesterol.

Of particular value in the composition of the yolk are polyunsaturated, saturated and monounsaturated fatty acids. The yolk is enriched with linoleic, palmitic, oleic, linolenic, stearic and other acids, which play an important role in human life processes. Due to its color and shape, in ancient times the egg yolk was identified with the sun.

What is noteworthy is that already in those days our ancestors knew about the beneficial properties of eggs in general and yolks in particular. A clear illustration of the importance of such a product as eggs can be judged by folk traditions. Pagans sacrificed eggs to their gods. Until our time, all Orthodox Christians in the world traditionally paint eggs on Easter and serve them at the festive table.

Eggs occupy an important place in the global culinary tradition. A myriad of different culinary products are made from eggs. Eggs are boiled, baked, fried, and also used raw or fresh. Without eggs, it is impossible to prepare many dishes, including drinks and baked goods.

Currently, in the baking and confectionery industry, products such as egg powder or dried egg yolk, as well as protein, are increasingly being used. Dried egg yolk is in demand for several reasons. Perhaps the main advantages of dried egg yolk are the distinctive consumer characteristics of the product.

Dried egg yolk can retain its nutritional and nutritional properties for a much longer period of time, compared to a fresh product. In the process of making dried egg yolk, a whole chicken egg is separated into white and yolk. At a further stage of production, the yolk undergoes special processing, which includes several stages - homogenization, pasteurization, filtration, and drying.

At its core, dry egg yolk is a powdery substance, which is a food product characterized by its uniform consistency and pale yellow color. Typically, dried egg yolk is used to make sauces and mayonnaise. It is noteworthy that just one kilogram of dried egg yolk can replace over a hundred fresh chicken eggs.

Calorie content of Dried egg yolk 612 kcal.

Energy value of the product Dried egg yolk (Ratio of proteins, fats, carbohydrates).