Ingredients
Whole eggs broken from fresh shell eggs (no additives) and then pasteurized in accordance with International standards.
Specifications parameters
Storage
After opening, liquid eggs should be kept refrigerated at 1.7℃to 4℃ (below 4℃) at all times and consumed within 21 days from date of purchase. Once opened,use immediately. Slight agitation is recommended prior to use.
Availability In Bag in Box 5kgs, 10kgs, 20kgs
Application Whole eggs,or simply eggs, are composed of two distinct parts-the albumen,or white,and the yolk, or yellow- with each part providing different and important nutrients and functionalities. From the nutritional side,whole eggs are considered nutrient dense.
A 50 gram eg(average weight of a large egg) contains 6.25 grams of protein,which is high quality,complete protein,5 grams of fat, the majority of which is unsaturated, and contains lots of essential vitamins and minerals. thus, using eggs in a prepared food formulation helps build an attractive Nutrition facts label. Functionally, eggs provide prepared foods with exceptional richness, in terms of flavor,color and texture. They can be used to assist in emulsifying, stabilizing, increasing volume, and improving machine ability. Food formulators get all this from just one simple,all-natural ingredient-the egg.
Whole liquid eggs not only simplify the production foods made with eggs,they provide consistency in measurement and ensure safely and quality. Prepared foods production facilities never have to deal with shelling eggs. There is no waste from breakage, which reduces production costs. The whole liquid egg product is ready to use. Plus,the person measuring ingredients does so by either volume(e.g., one gallon) or weight(50 pounds), depending on application and batch size. Often times egg products for even easier incorporation into formulations. There's less labor and less room for error.
Lastly,whole liquid eggs are pasteurized to destroy Salmonella and other bacteria, which ensures safety.
Resource: https://peggsindia.com/wp-content/uploads/2019/12/egg-liquid-and-powder.pdf
Whole eggs broken from fresh shell eggs (no additives) and then pasteurized in accordance with International standards.
Specifications parameters
| Solids | 24%+/-0.5min | fat | 9.8-10.2%min |
| Protein(N*6.25) | 11.9-13.0%min | pH | 6.8-7.9 |
| Standard Plate Count | 5,000/g max. | Salmonella(USDA Method) | Negative |
| Listeria | Negative | E.Coli | Negative |
| Coliform | 10/g max | Yeast & Mold | 10/g max |
Storage
After opening, liquid eggs should be kept refrigerated at 1.7℃to 4℃ (below 4℃) at all times and consumed within 21 days from date of purchase. Once opened,use immediately. Slight agitation is recommended prior to use.
Availability In Bag in Box 5kgs, 10kgs, 20kgs
Application Whole eggs,or simply eggs, are composed of two distinct parts-the albumen,or white,and the yolk, or yellow- with each part providing different and important nutrients and functionalities. From the nutritional side,whole eggs are considered nutrient dense.
A 50 gram eg(average weight of a large egg) contains 6.25 grams of protein,which is high quality,complete protein,5 grams of fat, the majority of which is unsaturated, and contains lots of essential vitamins and minerals. thus, using eggs in a prepared food formulation helps build an attractive Nutrition facts label. Functionally, eggs provide prepared foods with exceptional richness, in terms of flavor,color and texture. They can be used to assist in emulsifying, stabilizing, increasing volume, and improving machine ability. Food formulators get all this from just one simple,all-natural ingredient-the egg.
Whole liquid eggs not only simplify the production foods made with eggs,they provide consistency in measurement and ensure safely and quality. Prepared foods production facilities never have to deal with shelling eggs. There is no waste from breakage, which reduces production costs. The whole liquid egg product is ready to use. Plus,the person measuring ingredients does so by either volume(e.g., one gallon) or weight(50 pounds), depending on application and batch size. Often times egg products for even easier incorporation into formulations. There's less labor and less room for error.
Lastly,whole liquid eggs are pasteurized to destroy Salmonella and other bacteria, which ensures safety.
Resource: https://peggsindia.com/wp-content/uploads/2019/12/egg-liquid-and-powder.pdf
