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.

FAQ

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 (typically 10%) 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.