Egg Yolk liquid (with sugar)

Sugared Egg Yolk Liquid — Frozen Yolk Base for Bakery & Frozen Desserts

Our sugared egg yolk liquid is a frozen, pre-sweetened pure yolk ingredient that arrives as a yellow solid and thaws into a uniform, free-flowing liquid with a delicate texture and a harmonious blend of sweet and egg aromas. The added sugar prevents freeze-induced gelation, preserves the yolk’s smooth, flowable texture after thawing, and extends shelf life — delivering consistent baking and dessert functionality batch after batch.

Ideal for custard and cream producers, ice cream and gelato lines, cake and pastry manufacturers, tart and éclair fillings, mousse and crème brûlée programs, and cookie and dessert bases where sweetness and rich yolk flavor need to be built in from the first step.

Each 10 kg carton is frozen at −18°C for a 24-month shelf life, with customizable pack sizes available. Produced by Jilin Jinyi Food Products Co., Ltd., with OEM sugar level, pack size, and private-label packaging on request.

Why is sugar added to the egg yolk liquid?

Sugar is added for functional preservation, not just flavor. Pure egg yolk tends to gel irreversibly when frozen, turning rubbery and lumpy after thawing. Added sugar prevents this gelation, keeping the yolk smooth, free-flowing, and emulsifiable — essential for custards, ice cream, and bakery use. It also extends shelf life and simplifies dosing in sweet recipes.

What is sugared egg yolk liquid used for?

It’s widely used in bakery products and frozen desserts — including custards, cream fillings, cakes, pastries, tarts, éclairs, mousses, and ice cream — where rich yolk flavor, smooth emulsification, and balanced sweetness are required.

Why Choose Jinyi Sugared Egg Yolk Liquid?

For bakery and frozen dessert producers, our sugared egg yolk liquid combines pure yolk richness with the freeze-thaw stability that sweet applications demand:

• Freeze-thaw stable — pre-sweetening prevents irreversible gelation during freezing, so the yolk thaws to a smooth, free-flowing liquid.

• Rich flavor and color — delivers golden color and a harmonious sweet-egg aroma to custards, creams, and ice cream bases.

• Pasteurized and traceable — pasteurized and quality-checked before freezing, with traceability documentation available for export customers.

• Stable long-term supply — keeps for 24 months when stored at −18°C, shipped in 10 kg cartons with pack sizes customizable on request.

Applications of Sugared Egg Yolk Liquid by Industry

Custards, Creams & Fillings

A ready yolk base for crème pâtissière, custard tart fillings, and cream sauces, providing smooth texture and rich color with less in-line preparation.

Ice Cream & Frozen Desserts

Used in premium ice cream, gelato, and frozen custard for emulsification, body, and a characteristic rich mouthfeel.

Cakes & Pastries

Improves crumb tenderness, moisture, and golden color in sponge cakes, brioche, tart bases, and laminated pastries.

Related Egg Products

Explore more egg ingredients from Jinyi Food:

• Egg Yolk Liquid (with salt) — pre-salted yolk for mayonnaise, dressings, and sauces.

• Pasteurized Egg Yolk Liquid — chilled unsweetened yolk for flexible formulation.

• Egg Yolk Powder — ambient-stable yolk powder for dry mixes and bakery premixes.

• Frozen Whole Egg Liquid — full-egg functionality for bakery and prepared foods.