Abstract: A method for extraction and purification of IgY from immune avian egg yolk comprising diluting a mixture of liquid egg yolk and liquid egg white in treated water; stirring the diluted mixture to obtain an egg mixture; separating the egg mixture into a first water soluble fraction, an unseparated mixture fraction, and a first separated lipophilic fraction; separating the first water soluble fraction; the unseparated mixture fraction, and the first separated lipophilic fraction; centrifuging the unseparated mixture fraction until it separates into a second water soluble fraction and a second separated lipophilic fraction; adding the second water soluble fraction to the first water soluble fraction to form a combined water soluble fraction; passing the combined water soluble fraction through an ion exchange adsorption column containing IgY-adsorbent beads to adsorb IgY; eluting the adsorbed IgY of from the ion exchange adsorption column with an eluting solution to obtain an eluant; filtering the eluant of throug

Abstract: The present invention relates to a high fat to protein ratio egg yolk product and a method of preparing same. More particularly, the invention pertains to a dried high fat to protein ratio egg yolk product which substantially maintains the functional characteristics of whole egg yolk, is convenient to use, and has a long shelf life. The present invention also relates to a method of utilizing such a high fat to protein ratio product in making egg containing bakery products, mayonnaise and other food products. A process for preparing a dried high fat to protein ratio egg yolk which comprises: (a) separating an egg yolk from a whole egg; (b) concentrating the fat to protein ratio of the egg yolk so that the ratio is greater than 2.0:1, and (c) drying the concentrated egg yolk.