Differences between heat-stable egg yolk liquid and salted egg yolk liquid:

Heat-stable egg yolk liquid: Processed via enzymatic treatment, physical modification, or the addition of special additives to prevent the proteins in the yolk from immediately denaturing and coagulating when exposed to high temperatures. Applications: Suitable for industrial food production lines requiring high-temperature pasteurization, hot filling, or high-temperature retort sterilization; it prevents issues such as oil-water separation or textural coarsening caused by heat.

Salted egg yolk liquid: Processing characteristics: A specific proportion of salt (typically ranging from a few percent to around 10% of the total weight) is evenly incorporated into pure egg yolk liquid. Freezing pure egg yolk directly causes irreversible hardening known as "freeze-gelation"; however, the addition of salt effectively disrupts and stabilizes the lipoprotein structure, allowing for long-term frozen storage and ensuring the product returns to a smooth, flowable liquid state after thawing. It serves as an ingredient for the industrial production of items such as mayonnaise, salad dressings, and bakery custards—products that either contain oil or require frozen storage.

1. Sauces: Used in salad dressings and mayonnaise.

2. Baked goods: Used in fillings or doughs that require heating while maintaining a smooth, delicate texture.