|Standard Plate Count||5,000/g max.|
|Salmonella (USDA Method)||Negative|
|Yeast & Mold||10/g max|
|Product Code||2.1 FWEL|
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
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.
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. rom the nutritional side, whole eggs are considered nutrient dense.
A 50-gram egg (average weight ofa 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 pre-measured 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 Lastly, whole liquid eggs are pasteurized to destroy Salmonella and other bacteria, which ensures safety. Typically, shell eggs, once cleaned and broken, are separated into whites and yolks. The whites and yolks are separately pasteurized. If whole liquid egg product is being made, pasteurized egg whites and egg yolks from the same production batch are blended together in their entirety, in natural proportions. Egg products produced by combining whites and yolks from different production batches cannot be labeled as whole eggs. These products must be identified with an ingredient statement showing the content ofthe product as egg whites and egg yolks.
Process in Brief
Shell eggs are broken, separated by automation, and monitored for quality and imperfections.
Egg products are then filtered, pasteurized, and packaged. Blasted at -40°C and stored at -20°C.
Custom blends (specified egg solids content or added ingredients) are available.
Egg products are then filtered, pasteurized, and packaged. Custom blends (specified egg solids content or added ingredients) are available.
Examples of Added Ingredients
Whole Egg liquid, Modified Whole Egg liquid, Extended shelf Life Whole Egg Liquid, Salted Whole Egg Liquid, Sugared Whole Egg liquid
Pasteurized and Refrigerated Whole Egg Liquid: BAG-IN-BOX
Our liquid, pasteurized whole egg liquid are ideal for commercial, industrial and foodservice markets, shipped to you safe and secure in our bag—in-box packaging.