Eggs are an excellent source of easy to digest, high quality protein that can play an important role in the diet of most Americans. Egg proteins are distributed equally between egg white and egg yolk, while lipids, vitamins, and minerals are essentially concentrated in egg yolk. Egg yolk proteins are distributed in two particular parts: the granules and the plasma in which the former are suspended.
Hen egg yolk is undoubtedly an efficient ingredient in many food products as it combines, not only functional, but also, nutritional and organoleptic properties. Yolks supply flavor and mouthfeel that consumers find acceptable; they have many culinary uses.
Eggs do not contain a lot of saturated fat. Instead, the fat in eggs is primarily unsaturated and is similar to vegetable fats. Eggs contain only 11.2% total fat, mainly in the yolk. Egg yolks contain all three lipids (triglycerides) fats and oils, phospholipids, and sterols in large spheres, granules, and micelles.
One chicken egg yolk contains the actual amount of IgY equivalent to that as 30ml of blood/serum. Due to this high quantity of consistent chicken egg yolk antibodies (IgY) and their high epitope specificity and affinity has led to the broad use of IgY antibodies in scientific and medicine therapeutic fields. Chicken egg yolk antibodies (IgY) have wider applications in diseases prevention, control and treatments where they are systematically used to treat victims of Snake venom, CPV, Rabies.
Hen egg yolk
