This invention pertains to a novel liquid egg
yolk product which contains lysophospholipoprotein. More particularly, this invention pertains to a novel liquid egg
yolk product containing lysophospholipoprotein from a phospholipoprotein modified using a non-animal derived
phospholipase A, and a process therefor, which is kosher, does not have a porcine or bovine source, and does not contain appreciable levels of
amylase. The product is useful as an emulsifier in foodstuffs such as sauces, spreads, mayonnaise, dressings, salad dressings, and the like. A process for the manufacture of a liquid egg
yolk product containing lysophospholipoprotein comprising: (a)
processing a
phospholipase A-containing microbial fermentate to remove undesirable
amylase and
protease co-products of the
fermentation to produce a refined
phospholipase A-containing microbial product; and (b) modifying a liquid egg yolk with the refined
phospholipase A-containing microbial product of step (a) to produce a modified liquid egg yolk product containing lysophospholipoprotein, said modified liquid egg yolk product having (i) a degree of conversion of phospholipoprotein to lysophospholipoprotein of at least 10%; and (ii) an
amylase activity of less than 50 units / litre.