Hydrolyzed Egg Yolk Powder is manufactured by treating pasteurised liquid egg yolk with phospholipase A2, which cleaves fatty acids from phosphatidylcholine to yield lyso-lecithin.
The enzyme-treated yolk is then spray-dried. The resulting powder has 3–5× stronger emulsifying power than standard yolk, resists oiling-off under heat, and stabilises emulsions at low pH.