Food and Drug Regulations

B.22.035 [S]. Liquid Yolk, Dried Yolk or Frozen Yolk

• (a) shall be the product obtained by removing the shell and egg-white from wholesome fresh eggs or wholesome stored eggs, and

  • (i) in the case of dried yolk, drying the product, or

  • (ii) in the case of frozen yolk, freezing the product, and

• (b) may

  • (i) contain aluminum sulphate, pH adjusting agents and the colour beta carotene,

  • (ii) in the case of liquid yolk destined for drying, contain yeast autolysate and may be treated with hydrogen peroxide and catalase, glucose oxidase and catalase or yeast and suitable glucose fermenting bacterial culture, or

  • (iii) in the case of dried yolk, contain anti-caking agents.