Pasteurized Whole Egg Liquid

1 Container (MOQ)

Business Type Manufacturer, Exporter
Brand Name Saroni
Solids 24%+/-0.5 min
Fat 9.8-10.2% min
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Preferred Buyer From

Location Worldwide

Product Details

Protein (N x 6.25)
11.9-13.0 % min
pH
6.8-7.9
Standard Plate Count
5000/g max.
Salmonella (USDA Method)
Negative
Listeria
Negative
E. Coli
Negative
Coliform
10/g max
Yeast & Mold
10/g max
Availability
In Bag in Box 5 Kgs, 10 Kgs, 20 Kgs

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. 

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