Egg by Products

Ingredients: Spray dried, pasteurized egg whites. Spray dried in accordance with International standards. Filled in Bag in Box25 kg package.

No refrigeration is required ifproduct is stored at roomtemperature fora period o f less than 60 days. To maximize shelf life, we recommend storing at ambient temperature (Below 25°C), keeping cartons in a clean, dry place away from any source of moisture or high humidity. It is recommended that the egg be permitted to warm up to room temperature before using. Under the recommended storage conditions, the shelf life is one year fro mthe date ofmanufacture. 

Availability:

• Egg Albumin Powder 
• Egg Albumin Powder —High Gel 
• Egg Albumin Powder- High Whip 
• Available in 25 kg Bags 

Applications:

Egg Albumin Powder may be used anywhere that a high whip and high sugar carrying capacity is desired. It is a superior albumen product made to produce a strong, firm, stable foam for marshmallow toppings, cream fillings, and other candy products.

This product dissolves easily and can be used without imparting any off flavor. Uses include cakes, pies, meringues, surimi, low cholesterol products, and other high-proteindiet foods. 

High Whip -This is an excellent product for use anywhere that a fast and high whip is essential. Uses include angel food cakes, cake mixes, chiffon pies, frostings, meringues, and candies. 

Product Conversion:

• Egg Albumin Liquid = 0.12 solids + 0.88 water 
• i.e. 1 part powder and 7 parts water * Based on 61g shell egg yielding 53g whole, 21g yolk, and 32g white per egg. 

Ingredients: Spray dried,pasteurized egg yolks. Spray dried in accordance with International standards. Filled in Bag in Box 25 kg package.

No refrigeration is required ifproduct is stored at momtemperature for a period of less than 60 days. To maximize shelf life, we reconunend storing at ambient temperature (Below 25°C), keeping cartons in a clean, dry place away from any source of moisture or high humidity. It is recommended that the egg be pennitted to wann up to room temperature before using. Under the reconunended storage conditions, the shelflife is one year fromthe date ofmanufacture. 

Availability:

• Dried Egg Yolk 
• Dried Free-Flowing Egg Yolk 
• Available in25 kg Bags 

Application:

Doughnut mixes, doughnuts, sweet dough, pie fillings, egg noodles, ice cream, eggnog, mayonnaise, salad dressings; in fact in most any product requiring egg yolks. 

Product Conversion:

• Egg Yolk Liquid = 0.45 solids + 0.55 water 
• * Based on 61g shell egg yielding 53g whole, 21g yolk, and 32g white per egg. 

Applications:

Egg white, also referred to as egg albumen are a high quality, nutrient dense food ingredient, as the protein in egg white has a very high biological value. It has also been shown to provide satiety and thus assist in weight loss diets. 

The proteins in egg whites are very functional, and assist food product developers with overcoming certain formulating challenges. An increasingly popular challenge in today's food industry is to satisfy the restrictions set by natural foods stores on what a product may or may not contain. Egg whites have always been a good choice, as it is all natural and a nutrition powerhouse. 

Egg whites help formulators with producing high volume foams and with leavening. When combined with other ingredients such as water or milk, it can be used to glaze pocket style sandwiches, rolls and breads, preventing the crusts from drying. Egg whites also act as an adhesive in both breading and coating processes, as well as with topical application ofnuts and seeds. 

For ease of convenience, egg product manufacturers separate egg whites from egg yolks, and sell them as individual ingredients. Liquid egg whites are available refrigerated, ready-to-use, or frozen. The advantage to frozen egg whites is a lengthier shelf life. Food manufacturers can thaw and use on an as-needed basis.

This product must be stared at -18°C or below at all times. If the product is stored under this condition, the recommended shelf life is I2-months from the date of manufacture. 

To thaw, frozen egg should be placed in a refrigerator at 4°C or lower. Thawing will normally take 2 to 3 days. Once removed from a freezer, this product should be kept properly refrigerated at all times Lira ready for use. This product must never be partially or 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 Salted Egg Yolk 
• Frozen Sugared Egg Yolk 
• (* % As per customer requirement) 

Applications:

Egg yolk products come in a variety of forms, with liquid being one of the most commonly used by food formulators. Liquid egg yolk products are sold refrigerated and arc always pasteurized for safety and shelf life. Liquid egg yolk products can also include other ingredients such as salt or sugar for added shelf life and enhanced functionality. 

Egg yolks are best known for their emulsification properties, particularly in mayonnaise, salad dressing and cream-style sauces. They have many other functional properties, too. For example, in bake, products, yolks impart a rich color that comes from the carotenoid present in the lipid portion of the yolk. The lecithin in the yolk also reduces the rate of moisture loss, at the same time it ends a tenderizing effect on the crumb. 

Egg yolks arc also used to impart richness to ice cream and frozen custard. 

Ingredients: Whole eggs Ispden Eons fresh shell eggs OE, additives) mid then Seprated Egg Yolk, Filtered and Pasteurized in accordance uith Izternational standauls. Filled in Bag Box padrage 

Applications:

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 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 foods with exceptional richness, in terms offlavor, color and texture. They can be used to assist in emulsifying, stabil lung, 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 of 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 ingredients does so by either volume (e.g., one gallon) or weight (50 pounds), depending on application and batch size. Often times egg product suppliers will sell pre measured containers of whole liquid egg products for even easier incorporation into formulations. There's less labor and less room for error. 

Storage: This product must be stored at -18°C 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 refrigerator at 4°C or lower. 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 or 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 Egg liquid 
• Frozen Salted Whole Egg Liquid 
• Frozen Sugared Whole Egg Liquid 

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°C and stored in frozen store -18°C 

Applications:

Egg white, also referred to as egg albumen area high quality, nutrient dense food ingredient, as the protein in egg white has a very high biological value. It has also been shown to provide satiety and thus assist in weight loss diets. 

Egg whites help formulators with producing high volume foams and with leavening. When combined with other ingredients such as water or milk, it can be used to glaze pocket style sandwiches, rolls and breads, preventing the crusts from drying. Egg whites also act as an adhesive in both breading and coating processes, as well as with topical application of n uts and seeds. 

For ease of convenience, egg product manufacturers separate egg whites from egg yolks, and sell them as individual ingredients. Liquid egg whites are available refrigerated, ready to use, or frozen. The advantage to frozen egg whites is a lengthier shelf life. Food manufacturers can thaw and use on an as-needed basis. 

Regardless if liquid egg whites are sold refrigerated or frozen, they are always pasteurized for safety. At the industrial level, liquid white-refrigerated or thawed frozen-can be added with other wet ingredients. Liquid whites readily integrate into manufacturing systems, including pumping and extrusion. 

Storage: After opening, liquid eggs should be kept refrigerated at 1.7° to 4°C (below 4°C) at all times and consumed within 21 days from date of purchase. Once opened, use immediately. Slight agitation is recommended prior to use. 

Ingredients: Whole eggs broken from fresh shell eggs (no additives) and then Separated Egg Albumin, Pasteurized in accordance with International standards. Filled in Bag in Box package.

Applications:

Egg yolk products come in a variety of forms, with liquid being one of the most commonly used by food formulators. Liquid egg yolk products are sold refrigerated and are always pasteurized for safety and shelf life. Liquid egg yolk products can also include other ingredients such as salt or sugar for added shelf life and enhanced functionality. 

Egg yolks are best known for their emulsification properties, particularly in mayonnaise, salad dressing and cream style sauces. They have many other functional properties, too. For example, in bakery products, yolks impart a rich color that comes from the carotenoids present in the lipid portion of the yolk. The lecithin in the yolk also reduces the rate of moisture loss, at the same time it exerts a tenderizing effect on the crumb. Egg yolks are also used to impart richness to ice cream and frozen custard. 

Storage: After opening, liquid eggs should be kept refrigerated at 1.7° to 4°C (below 4°C) at all times and consumed within 21 days from date of purchase. Once opened, use immediately. Slight agitation is recommended prior to use. 

Ingredients: Whole eggs broken front fresh shell eggs (no additives) and then Separated Egg Yolk, Filtered and Pasteurized in accordance with International standards. Filled in Bag in Box package 

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 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 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 of 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 ingredients does so by either volume (e.g., one gallon) or weight (50 pounds), depending on application and batch size. Often times egg product suppliers will sell premeasured containers of whole liquid 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. 

Ingredients: Whole eggs broken from fresh shell eggs (no additives) and then pasteurized in accordance with international standards. 

Storage: After opening, liquid eggs should be kept refrigerated at 1.7° to 4°C (below 4°C) at all times and consumed within 21 days from date of purchase. Once opened, use immediately. Slight agitation is recommended priorto use. 

Ingredients: Whole eggs broken Ikon, fresh 51,d eggs ing additiresi igkl den Filtered and Piddrized, Spray dried in accordance with International standards. Filled in Bag in Box 25 kg package 

No refrigeration is required if product is stored at room temperature fora period of less than (d) days. To maximize shelf life, wc recommend storing at ambient temperature (Below 25"C), keeping cartons in a clean, dry place away from any source or moisture or high humidity. It is recommended that the egg be pennitted to warm up to room temperature before using. Under the tee needed storage conditions, the shelflife is one year from the date of manufacture. 

Availability:

• Dried Whole Egg 
• DE sugared Whole Egg Powder 
• Dried Free-Flowing Whole Egg Powder 
• Hen Stable Whole Egg Powder 
• Available in 25 kg Bags 

With dried whole eggs, most of the moisture is removed, providing product developers with A highly concentrated egg product. Dried whole egg is typically spray dried. Sucrose, corn syrup or sodium silico alumni:ye arc sometimes added as anti-caking agents to assure a free-llowing product. Without these ingredients, the dried whole egg product could harden and solidify, making it difficult tee incorporate into lent systems. These ingredients also help preserve the whipping properties of dried whole egg. Dried whole eggs have the advantage of long shelf life and stability and are easily 'nixed with other ingredients. 

This quality product can be used in practically all recipes calling for liquid whole eggs. It may be used in pies, layer cakes, pound cakes, cookies, noodles, mayonnaise, and salad dressings. 

Product Conversion: Reconstitution for Two Eggs : Mix Three (3) Table Spoons of Egg Powder with Nine (9) Table Spoons of luke warm water stir & beat briskly leaving no lumps.