Ingredients
Whole eggs broken from fresh shell eggs (no additives) and then, Filtered and Pasteurized in accordance with International standards. Filled in bag in box package, Blast freeze at-40℃ and stored in frozen store-18℃
Specifications parameters
Storage
This product must be stored at -18℃ or below at all times. if the product is stored under this condition, the recommended shelf-life is 12-months from the date of manufacture.
To thaw,frozen egg should be placed in a refrigerated at 4℃ Thawing will normally take 2 to 3 days. Once removed from a freezer,this product should be kept properly refrigerated at all times until ready for use. This product must never be partially of fully thawed and then refrozen.Slight agitation is recommended prior to use.During use,holding vessels or containers must be handled in an appropriate manner to prevent contamination and maximize shelf life. Once thawed, recommended shelf life is seven(7) days.
Availability
Frozen Whole liquid
Frozen Salted Whole Egg Liquid
Frozen Sugared Whole Egg Liquid
Application
Whole eggs, or simply eggs,are composed of two distinct part-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 egg(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 food 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 form just one simple,all natural ingredient-the egg.
Whole liquid eggs not only simplify the foods made with eggs,they provide consistency in measurement and ensure safety 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 ingredient does so by either volume (e.g., one gallon) or weight (50 pounds), depending on application and batch size.Often time egg product suppliers will sell pro measured containers of whole liquid egg products for even easier incorporation into formulations.There's less and less room for error.
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, Filtered and Pasteurized in accordance with International standards. Filled in bag in box package, Blast freeze at-40℃ and stored in frozen store-18℃
Specifications parameters
| Solids | 12+/-1.0min | fat | 0.075-0.25%min |
| Protein(N*6.25) | 9.6-10.5%min | pH | 8.0-9.5 |
| 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
This product must be stored at -18℃ or below at all times. if the product is stored under this condition, the recommended shelf-life is 12-months from the date of manufacture.
To thaw,frozen egg should be placed in a refrigerated at 4℃ Thawing will normally take 2 to 3 days. Once removed from a freezer,this product should be kept properly refrigerated at all times until ready for use. This product must never be partially of fully thawed and then refrozen.Slight agitation is recommended prior to use.During use,holding vessels or containers must be handled in an appropriate manner to prevent contamination and maximize shelf life. Once thawed, recommended shelf life is seven(7) days.
Availability
Frozen Whole liquid
Frozen Salted Whole Egg Liquid
Frozen Sugared Whole Egg Liquid
Application
Whole eggs, or simply eggs,are composed of two distinct part-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 egg(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 food 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 form just one simple,all natural ingredient-the egg.
Whole liquid eggs not only simplify the foods made with eggs,they provide consistency in measurement and ensure safety 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 ingredient does so by either volume (e.g., one gallon) or weight (50 pounds), depending on application and batch size.Often time egg product suppliers will sell pro measured containers of whole liquid egg products for even easier incorporation into formulations.There's less and less room for error.
Resource: https://peggsindia.com/wp-content/uploads/2019/12/egg-liquid-and-powder.pdf
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