COMPOSITION, SOLUBILITY AND EMULSIFYING PROPERTIES OF GRANULES AND PLASMA OF EGG-YOLK

Yolk was fractionated by a low speed centrifugation into granules and plasma. The composition, solubility and emulsifying properties of gran ules and plasma were compared to those of industrial spray-dried yolk Granules contained about half the lipids and cholesterol and about dou ble the proteins of yolk and plasma. Yolk and granules required an ion ic strength greater than or equal to 0.3M sodium chloride to become so lubilized at pH 7.0, whereas plasma was solubilized at any ionic stren gth. At about 80% solubility, yolk, granules and plasma had similar em ulsifying activities and granules had the best emulsion stabilization. Results suggest that granules could be used as stabilizers in food em ulsions.