Egg yolk solids increase the rate of whipping in ice cream, particularly in slow-whipping mixes. Usually not more than 0.5 percent egg yolk solids in the mix is needed for this purpose. Egg yolk solids are especially desirable in mixes in which butter or butter oil is used as a main source of fat. Research has shown that egg yolks or whole eggs improve the rate of whipping more if they are sweetened with 10 percent sugar or corn syrup before they are frozen or dried.
Functional Properties & Uses