Hydrolyzed Egg Yolk Powder
Hydrolyzed Egg Yolk Powder Manufacturer | Bone Health Specialist Headline: Premium Hydrolyzed Egg Yolk Powder Manufacturer | Bone Growth Support (CAS: N/A - Food Ingredient) Sub-headline: Rich in Bone Peptide (BGP) | Promotes Calcium Absorption | Halal & Kosher Certified Unique Selling Proposition : • Targeted Bone Health: Contains specialized peptides that stimulate bone formation and inhibit bone resorption. • High Bioavailability: Hydrolyzed enzymatic process ensures peptides are easily absorbed by the body. • Child & Senior Friendly: Ideal ingredient for children's growth formulas and osteoporosis prevention supplements.
Introduction
Hydrolyzed Egg Yolk Powder is a functional food ingredient derived from chicken egg yolks through advanced enzymatic hydrolysis technology. Unlike standard egg yolk powder, this process breaks down proteins into bioactive peptides.
The key active component is Bone Growth Peptide (BGP). Scientific studies suggest that these peptides can significantly enhance bone metabolism by increasing the number of osteoblasts (bone-building cells) and promoting the synthesis of bone growth factors like IGF-1. It is widely recognized in Asia and increasingly in the West as a safe, natural solution for bone density improvement.
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hydrolyzed
Functions
1.Promotes Bone Elongation
• Mechanism: Stimulates the proliferation of chondrocytes in the bone growth plate.
• Action: Clinically shown to support height growth in children and adolescents when combined with Calcium.
2.Increases Bone Density
• Mechanism: Suppresses the secretion of osteoclast differentiation factors (like RANKL).
• Action: Helps prevent bone loss in menopausal women and seniors, reducing the risk of osteoporosis.
3.Enhanced Calcium Absorption
• Mechanism: Peptide-calcium chelation.
• Action: Improves the bioavailability of dietary calcium, ensuring it is effectively deposited into the bone matrix rather than being excreted.
Applications
1.Children's Growth Supplements
• Application: Chewable tablets, gummies, and powdered milk beverages.
• Why it works: Addresses parental concerns about height and development with a natural, food-based ingredient.
2.Bone Health Formulas for Seniors
• Application: Capsules combined with Calcium, Vitamin D3, and K2.
• Why it works: Synergistic effect boosts bone mineral density (BMD) more effectively than Calcium alone.
3.Functional Dairy Products
• Application: Fortified yogurts and milks.
• Why it works: High solubility and mild taste profile make it easy to incorporate into daily nutrition.
Flow Chart
1.Separation: Fresh eggs are separated into whites and yolks.
2.Pasteurization: Yolk liquid is heat-treated to eliminate pathogens (Salmonella).
3.Enzymatic Hydrolysis: Specific proteases are added to break down proteins into targeted peptides.
4.Inactivation: Enzyme activity is stopped by heating.
5.Centrifugation: Removal of lipids and insoluble fractions (optional, depending on grade).
6.Spray Drying: Converting the hydrolyzed liquid into a fine powder.
7.Sieving & Mixing: Ensuring uniform particle size.
8.Packaging: 10kg/Carton or 25kg/Drum with moisture-barrier liners.
Quality Standard of Lactoferrin
Product: Hydrolyzed Egg Yolk Powder
Source: Chicken Egg Yolk
| Item | Specification | Result |
| Appearance | Light yellow to yellow powder | Conforms |
| Protein | ≥ 16.0% | 18.5% |
| Moisture | ≤ 5.0% | 3.8% |
| Ash | ≤ 6.0% | 4.2% |
| Peptide Content | ≥ 2.0% | 2.4% |
| Heavy Metals (Pb) | ≤ 1.0 ppm | < 0.2 ppm |
| Coliforms | ≤ 30 MPN/100g | Negative |
| Salmonella | Negative in 25g | Negative |
Method of Analysis of Lactoferrin
Test Method: Kjeldahl Method (Protein) & HPLC (Peptides)
• Peptide Identification: High-Performance Liquid Chromatography (HPLC) is used to verify the molecular weight distribution of the hydrolyzed peptides, ensuring the presence of the active fractions (< 5000 Da).
• Safety Testing: Strict microbiological testing is conducted for Salmonella and Staphylococcus aureus due to the egg origin.
Reference Chromatogram of Lactoferrin Reference Substance
(Description)
The Size Exclusion Chromatography (SEC) profile displays a shift from high molecular weight proteins (found in raw yolk) to lower molecular weight peptides ranges (500-3000 Da), confirming successful hydrolysis and bioavailability.
Stability and Safety
Stability Studies
• Long-term Stability (18 Months): Stored at 20°C in sealed aluminum foil bags. Active peptide levels remained stable.
• Oxidation Control: Due to the fat content, vacuum packaging or nitrogen flushing is recommended to prevent lipid oxidation.
• Conclusion: 18-month shelf life when stored properly.
Safety & Handling (MSDS Summary)
• Classification: Food Ingredient / GRAS.
• Allergens: Contains Egg. Must be clearly labeled as an allergen in most jurisdictions (EU/USA).
• Handling: Avoid cross-contamination with non-allergen lines.
• Storage: Store in a cool, dry place (< 20°C recommended) to prevent caking and oxidation.
Customer Comments
Product Manager, KidsHealth Nutrition (Korea)
2026.02.25
★★★★★
R&D Director, Functional Foods Inc. (USA)
2026.02.25
★★★★★
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Exhibitions
• Vitafoods Asia (Bangkok)
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FAQ
Is Hydrolyzed Egg Yolk Powder safe for people with high cholesterol?
While it contains egg yolk lipids, the dosage in supplements (typically 100mg-500mg) is very small compared to eating a whole egg. However, consumers should consult a doctor.
What is the recommended dosage for bone health?
Clinical studies often use dosages ranging from 100mg to 500mg per day, depending on the target age group and formulation.
Does it taste like raw eggs?
It has a mild, milky, and slightly eggy flavor. The hydrolysis process reduces the "fishy" notes sometimes found in raw yolk, making it palatable in milk or vanilla-flavored bases.
References
1.Kim, H.K., et al. (2010). "Effect of Hydrolyzed Egg Yolk Peptide on Bone Growth in Adolescent Rats." Journal of Medicinal Food.
2.Study on the Bone Growth Promoting Effect of Water-Soluble Egg Yolk Peptides (Bonepep).
3.EFSA Panel on Dietetic Products, Nutrition and Allergies. (2010). "Scientific Opinion on the substantiation of health claims related to egg yolk peptides."
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