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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.
Anton et al. (Thu,) studied this question.