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ZENODO
Published
2026-03-09
Section
Articles
How to Cite
How to Cite
TECHNOLOGY OF EXTRACTING OIL FROM EGG YOLK AND ITS PRACTICAL SIGNIFICANCE
Fayziyev Xabibullo
Master’s student at Karshi state technical university
G`ulomova Ziyoda
Foundation Year student at Management development institute of Singapore in Tashkent
Fayziyeva Mushtari
PhD Researcher at Termez state university of engineering and agrotechnologies
Keywords: egg yolk, oil extraction, lipids, food technology, biologically active compounds.
Abstract
This article examines the technology of extracting oil from egg yolk, its physicochemical properties, and the possibilities of its application in the food, cosmetic, and pharmaceutical industries. During the research process, a laboratory-scale extraction method was used to obtain oil from egg yolk. The results showed that egg yolk contains a high proportion of lipid components and that the oil obtained from it is rich in biologically active compounds.The research findings expand the possibilities for the effective utilization of egg yolk oil.
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