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<1 / 2>from Al222


<2 / 2>from Al222

Fresh egg yolk

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8/10 · Very goodAverage expert rating

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Fresh egg yolk (from Gallus gallus domesticus) Description • Lipoprotein fraction of the egg, a natural emulsion of water, lipids, phospholipids, and proteins enclosed by the vitelline membrane. • Provides intense yellow colour, rich flavour, emulsifying capacity, and heat-induced coagulation to recipes and formulations. • Widely used in...

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by Al222 (25419 pt) · 2026-Feb-14

Tuorlo d’uovo fresco (da Gallus gallus domesticus) Descrizione • Frazione lipoproteica dell’uovo, costituita da emulsione naturale di acqua, lipidi, fosfolipidi e proteine racchiusa dalla membrana vitellina. • Conferisce a ricette e formulazioni...

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Kcal/100g322

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Last update2026-02-14 20:27

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