yolkin
Yolkin is a term used in various scientific and culinary contexts to describe substances derived from egg yolk. It is not a single, standardized chemical entity, but rather a label applied to different yolk-derived preparations that share their origin in egg yolk.
In biology and biochemistry, yolkin commonly refers to a soluble, protein-containing fraction obtained from egg yolk.
Some studies have investigated yolkin preparations for potential immunomodulatory, antioxidant, and anti-inflammatory properties in laboratory models.
In food science and industry, yolkin is sometimes discussed as a functional component that can influence emulsification,
See also: Egg yolk, Phosvitin, Lipovitellin, Livetin, Yolk protein.