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Keywords:

  • egg yolk;
  • granules;
  • plasma;
  • solubility;
  • emulsifying properties

ABSTRACT

Yolk was fractionated by a low speed centrifugation into granules and plasma. The composition, solubility and emulsifying properties of granules and plasma were compared to those of industrial spray-dried yolk. Granules contained about half the lipids and cholesterol and about double the proteins of yolk and plasma. Yolk and granules required an ionic strength ≥ 0.3M sodium chloride to become solubilized at pH 7.0, whereas plasma was solubilized at any ionic strength. At about 80% solubility, yolk, granules and plasma had similar emulsifying activities and granules had the best emulsion stabilization. Results suggest that granules could be used as stabilizers in food emulsions.