## 5 Egg Yolk in Patented Food Solutions  
With its rich nutrient profile and exceptional emulsifying properties, egg yolk has found its way into numerous patented food solutions. This unique ingredient not only enhances the texture and stability of food products but also embodies the trend toward utilizing natural ingredients in food innovation. Table 2 provides a summary of patented food solutions. \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Food solution** & & **Composition** & **Claims** & **Reference** \\ \hline \multirow{8}{*}{Edible oil-in-water emulsion} & \(\bullet\) & 30–78 wt.\% of oil & \multirow{8}{*}{The inventors developed a method for producing high-quality, low-fat} \\  & \(\bullet\) & 65–20 wt.\% water & & \\  & \(\bullet\) & 0.5–6 wt.\% egg yolk proteinaceous component & & \\  & by dry weight & & \\  & \(\circ\) & 60–75 wt.\% LDL & \multirow{2}{*}{The inventors developed a method for producing high-quality, low-fat} \\  & \(\circ\) & 8–14 wt.\% livetin & & \\  & \(\circ\) & 11–18 wt.\% HDL & \multirow{2}{*}{The producing high-quality, low-fat} \\  & \(\circ\) & 2–5 wt.\% phosphitin. & & \\ \hline \multirow{8}{*}{Functional food product} & Ready-to-use drink (so-called “shot”) containing egg yolk (20 mL, fixed) with different combinations & & \\  & \(\bullet\) & 80 mL. low-fat yoghurt and 6 g vanilla sugar & & \\  & \(\bullet\) & 80 mL. butermilk and 6 g vanilla sugar & & \\  & \(\bullet\) & 20 mL. raspberry syrup, 60 mL skimmed milk & & \\  & (0% fat) & 80 mL. fruit flavored yoghurt and 2.5 g vanilla sugar & & \\  & \(\bullet\) & 80 mL. orange juice & & \\  & \(\bullet\) & 80 mL. multifruit juice & & \\  & Ready-to-use dessert (a pudding) containing 1 L & & \\  & semi-skimmed milk, one vanilla pod, six egg yolks, 40 g custard and 60 g sugar. & & \\ \hline \multirow{8}{*}{Heat-stable emulsion} & Heat-stable emulsion contained: & & \multicolumn{1}{c}{The invention relates to a heat-stable oil-in-water emulsion, specifically one that can withstand temperatures exceeding 90 °C for at least 5 min. This emulsion contains non-modified egg yolk lithium and water-insoluble cellulosic fiber derived from fruit.} \\  & \(\bullet\) & \multicolumn{1}{c}{} & \\ \cline{1-1}  & Heat-stable emulsion & & \multicolumn{1}{c}{The invention relates to a heat-stable oil-in-water emulsion, specifically one that can withstand temperatures exceeding 90 °C for at least 5 min. This emulsion contains non-modified egg yolk lithium and water-insoluble cellulosic fiber derived from fruit.} \\ \cl  
[PERSON] et al. [111] developed a method for creating high-quality, low-fat mayonnaise using egg yolk plasma and granules that retained the composition of traditional egg yolk. The approach maximized the use of egg yolk materials produced during fractionation and can utilize fresh or pasteurized egg yolk. The resulting edible oil-in-water emulsion had a pH between 3 and 5 and consisted of 30-78 wt.% oil, 20-65 wt.% water, and 0.5-6 wt.% egg yolk protein. The protein composition of the emulsion closely resembled that of conventional egg yolk, comprising 60-75 wt.% LDL, 8-14 wt.% livetin, 11-18 wt.% HDL, and 2-5 wt.% phosvitin. According to [PERSON] et al. [112], a combination of egg yolk and an aqueous dispersion created an excellent carrier matrix for the efficient delivery of pharmacologically active nutrients with high bioavailability, particularly lutein and zeaxanthin, thanks to the emulsifying and stabilizing properties of egg yolk phospholipids. Furthermore, products were formulated as daily \"shots\" and \"dessert\" without compromising their appearance, texture, taste, or flavor, and they showed high acceptance among test subjects over a three-month study period. Importantly, regular consumption of these functional foods did not significantly increase plasma cholesterol levels, unlike traditional egg supplements. Another interesting food application reported by [PERSON] et al. [113] was the preparation of heat-stable oil-in-water emulsions without the use of enzyme-modified egg yolk lecithin or synthetic emulsifiers.