How are low-cholesterol egg substitutes made without egg yolks?

Low-cholesterol or cholesterol-free egg substitutes are created by removing the egg yolk—which contains all of the egg's fat and cholesterol—and replacing it with a mixture of vegetable oils, emulsifiers, stabilizers, color, vitamins, and minerals.1

Because the albumen (egg white) contains no cholesterol or fat, it serves as the base for these products. By substituting the yolk, manufacturers can produce alternatives that maintain some of the functional properties of whole eggs while significantly reducing or eliminating cholesterol content. For commercial applications, fat-free versions of these substitutes have also been developed.1