Yolkderived

Yolkderived is a term used to describe substances and ingredients that are derived from egg yolk. It is used across nutrition, pharmaceuticals, cosmetics, and research to denote origin from the yolk rather than egg white. The term is not a formal chemical name but a descriptive umbrella for yolk-derived materials.

Yolk is rich in lipids, including triglycerides and phospholipids such as phosphatidylcholine, as well as cholesterol and yolk-specific proteins like livetins. A notable yolk-derived component with established use is immunoglobulin Y (IgY), antibodies deposited in chicken yolk that can be harvested for research or therapeutic exploration.

Extraction and processing typically involve separating the yolk from the white, followed by lipid extraction, protein fractionation, or immunoglobulin purification. Common techniques include centrifugation, filtration, and chromatography.

Applications include lecithin and phospholipid oils used as food emulsifiers and nutritional supplements; cosmetic ingredients derived from lecithin or yolk lipids; and IgY-based products explored for passive immunization, diagnostics, and research tools.

Safety and regulation depend on the product type and jurisdiction. Allergen considerations apply for individuals with egg allergies. Environmental and ethical considerations concern the sourcing of eggs. The term yolkderived serves as a descriptive label rather than a standardized category.