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Egg Yolk. The yellow round body suspended centrally in the white of the egg (q.v.). It is a complex emulsion (q.v.) of proteins (q.v.), lipids (q.v.), carbohydrates (q.v.) and minerals, with protein, on a dry basis, representing some 30%, lipids 66%, carbohydrates 2%, and minerals 2%. The lipid components include lecithin (q.v.) and cholesterol (q.v.) which are effective emulsion stabilizers (q.v.).