Abstract INTRODUCTION For some time egg yolk processors have been concerned with retaining desirable color in stored egg yolk products. Bornstein and Bartov (1966) refer to “optimal-yellow” in egg yolks as “appetizingly pretty.” Yolk color is important to such processors as bakers and manufacturers of macaroni products who value the color that yolk gives their finished products. Thus, color frequently is an important specification in purchasing yolk solids. We examined color stability of egg yolk solids and effects of light on stored yolk solids. METHODS AND MATERIALS Spray dried yolk samples were taken from both Rogers and Buflovak dryers at a local egg processing plant for evaluation. The yolk solids had been in the Rogers dryer 15 to 18 minutes but only 1 to 2 minutes in the Buflovak dryer. Dried yolk samples were placed in plastic petri dishes and set in a south window to give maximum exposure to…