Raja Fat And Feeds Pvt. Ltd.

Frozen Egg Liquid


Product Details

Product Code 2.1 FWEL
Solids 24% +/- 0.5 min
Fat 9.8-10.2% min
Protein (N x 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

Ingredients
Whole eggs broken from fresh shell eggs (no additives) and then, Filtered and Pasteurized in accordance with Internationals standards. Filled in Bag in Box package, Blast freeze at —40°C and stored in frozen store -20°C

Storage
After opening, whole egg liquid should be kept refrigerated at 35° to 40°F (1.7° to 4.4°C) maximum at all times and consumed within two to six days from date of purchase. Once opened, use immediately.

Availability

  • Whole Egg liquid
  • Enzyme Modified Whole Egg Liquid
  • Extended shelf Life Whole Egg Liquid
  • Salted Whole Egg Liquid
  • Sugared Whole Egg Liquid

Application
Whole eggs, or simply eggs, are composed of two distinct parts — the albumen, or white, a...

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Product Details

Product Code 2.2 FEAL
Solids 12 +/- 1.0 min
Fat 0.075-0.25% min
Protein (N x 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

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, Blast free-zed at -40°C and stored at -20°C.

Storage
After opening, Egg albumin liquid should be kept refrigerated at 35° to 40°F (1.7° to 4.4°C) maximum at all times and consumed within two to six days from date of purchase. Once opened, use immediately.

Availability

  • Egg White
  • Salted Egg White
  • Extended Shelf Life Egg White
  • High-Gel Egg White
  • High-Whip Egg White


Application
Egg white, also referred to as egg albumen are a high—quality, nutrient dense food ingredient, as the protein in egg white has a...

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Product Details

Product Code 2.3 FEYL
Solids 43.0-45.0 min
Fat 23.8-26.6% min
Protein (N x 6.25) 15.3-16.0% min
pH 5.3-7.0
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

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

Storage
After opening, Egg yolk liquid should be kept refrigerated at 35 to 40°F (1.7° to 4.4°C) maximum at all times and consumed within two to six days from date of purchase. Once opened, use immediately.

Availability

  • Egg Yolk
  • Enzyme Modified Egg Yolk
  • Extended shelf Life Egg Yolk
  • Salted Egg Yolk
  • Sugared Egg Yolk

Application
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 fo...

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