Owing to its specific characteristics, eggs are not only widely used in the food industry, but also in the pharmaceutical and cosmetic industries. In this work, a new lipid-enriched egg yolk fraction was evaluated as an ingredient in cosmetic cream formulations. Three formulations were prepared in the laboratory; two were formulated with the yolk fraction (fresh and lyophilized) and the other one was a control sample containing no egg yolk lipidic fraction. Rheological characteristics of creams were evaluated, as well as its microstructure and sensorial properties. In addition, color and particle size measurements at different times of storage were carried out to assess cream stability. According to the results, this egg yolk fraction showed to be a suitable ingredient in cosmetic cream formulations, not only without causing any drawback on cream characteristics, but also improving some of its properties and, specifically, supplying cream with higher consistency, stability and resistance to temperature stress.
