Emulsova™ Egg Yolk Isolate Emulsifier
Emulsova™ is a premium, patent pending emulsifier, isolated from egg yolk and containing about 20% phospholipids, 25% hydrolyzed proteins, and 55% triglycerides (neutral lipids). This unique product has been proven to be an excellent emulsifier and is in powder form, making it easy to work with and combine with other products.
Emulsova™ dissolves quickly in water and requires only a small amount to completely encapsulate the oil in an emulsion. It also meets consumer preferences for a non-GMO product which is extracted without the use of any harsh solvents, high temperatures, or high pressures that would denature the product. This makes it an excellent clean-label ingredient.
A study performed at Louisiana State University showed that Emulsova™ was a better emulsifier than other traditional lecithins (egg and soy based) and commercial enzymatically modified egg yolk. It did not contain any carcinogenic lysophosphatidic acid (LPA), had a low viscosity, and created very small droplets in a water in oil emulsion.
The triglycerides found in Emulsova™ include omega 3, 6, and 9 fatty acids. It also contains naturally microencapsulated lutein and zeaxanthin, carotenoids associated with anti-inflammatory properties and overall cardiac health.
Phospholipids are a major component of all cell membranes. Their unique structure makes them useful in water and fat/oil solutions and they are frequently used as emulsifiers (prevent oil and water separation). Phospholipid products are usually called lecithin and have a variety of commercial uses including pharmaceutical, cosmetic, dietic, and emulsification.
The phosphatidylcholine (PC) in phospholipids also provides well-documented health benefits such as: reduction in inflammation, cancer-prevention, cholesterol reduction, improved learning and memory, and treatment of liver diseases.
Emulsova™ has been approved by Health Canada as a food ingredient. It can used in any quantity to provide nutritional value and, when used as an emulsifier, is typically used in amounts of 0.2-1% of an overall recipe (recipe dependent).
Emulsova™ was tested by an external food research group for applications in cakes, ice cream, and salad dressings to date.
- Cakes – performed as well as synthetic emulsifiers and better than soy and other egg-based products.
- Salad Dressings – performed as well as gum acacia and had excellent sensory qualities
- Ice Cream – performed well at 0.4% usage with a medium overrun and slower melting time