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Raja Fat And Feeds Pvt. Ltd.

Pasteurised Egg Liquid


Business Type : Manufacturer, Supplier, Retailer

Product Details

Product Code 1.1 PRWEL
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
Availability In Bag in Box 5 kgs, 10 kgs, 20 kgs

Preferred Buyer From

Location India ( Punjab)

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 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.

Application
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 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 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 of the product as egg whites and egg yolks.

Process in Brief
Shell eggs are monitored for quality and imperfections and broken on automatic egg breaking machine and egg shells are removed. Whole egg liquid products are then filtered, pasteurized, and packaged. Custom blends (specified egg solids content or added ingredients) are available.

Examples of Added Ingredients
Sugar, corn syrup or salt may be added to yolk or whole egg products. Refrigerated egg whites may have triethyl citrate added as a whipping aid.

Certifications

  • This product is certified for Kosher and Halal.
  • This Product is manufactured in "FSSC 22000" certified plant (GFSI Standard) in Rajpura Punjab
  • All production comes under continuous inspection byGFSl Standard approved auditors.

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.

  • Made from fresh shell eggs obtained from company owned poultry farms with full traceability from
  • Finished Product to Poultry farm including company owned feeding operation.
  • Pasteurized for safety and readyto cook.
  • No additives or preservatives.
  • Controls costs by saving labor and time.
  • Eco-friendly with our easy-to-store bag in box package.
  • 2-3 weeks shelf life - refrigerated.
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Business Type : Manufacturer, Supplier, Retailer

Product Details

Product Code 1.2 PREAL
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

Preferred Buyer From

Location India ( Punjab)

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.

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 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 of nuts 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. Egg whites can also be formulated to include other ingredients such as salt or sugar for added shelf life and enhanced functionality. 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.

Process in Brief
Shell eggs are broken, separated by automation, and monitored for quality and imperfections.

Egg products are then filtered, pasteurized, and packaged. Custom blends (specified egg solids content or added ingredients) are available.

Examples of Added Ingredients
Salted Egg White, Extended Shelf Life Egg White, High-Gel Egg White, High-Whip Egg White.

 

Certifications

  • This product is certified for Kosher and Halal.
  • This Product is manufactured in "FSSC 22000" certified plant (GFSI Standard) in Rajpura Punjab
  • All production comes under continuous inspection by GFSl Standard approved auditors.


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.

  • Made from fresh shell eggs obtained from company owned poultry farms with full traceability from
  • Finished Product to Poultry farm including company owned feeding operation.
  • Pasteurized for safety and readyto cook.
  • No additives or preservatives.
  • Controls costs by saving labor and time.
  • Eco-friendly with our easy-to-store bag in box package.
  • 2-3 weeks shelf life - refrigerated.
Read More...


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Business Type : Manufacturer, Supplier, Retailer

Product Details

Product Code 1.3 PREYL
Solids 43.0-45.0 min
Fat 23.8-26.6% min
Protein (N x 6.25) 15.3-16.0% min
pH 5.8-7.0
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

Preferred Buyer From

Location India ( Punjab)

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 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 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 exerts a tenderizing effect on the crumb.

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

Process in Brief
Shell eggs are broken, separated by automation, and monitored for quality and imperfections.

Egg products are then filtered, pasteurized, and packaged. Custom blends (specified egg solids content or added ingredients) are available.

Examples of Added Ingredients
Egg Yolk, Modified Egg Yolk, Extended shelf Life Egg Yolk, Salted Egg Yolk, Sugared Egg Yolk.

Certifications

  • This product is certified for Kosher and Halal.
  • This Product is manufactured in "FSSC 22000" certified plant (GFSI Standard) in Rajpura Punjab
  • All production comes under continuous inspection by GFSl Standard approved auditors.


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.

  • Made from fresh shell eggs obtained from company owned poultry farms with full traceability from
  • Finished Product to Poultry farm including company owned feeding operation.
  • Pasteurized for safety and readyto cook.
  • No additives or preservatives.
  • Controls costs by saving labor and time.
  • Eco-friendly with our easy-to-store bag in box package.
  • 2-3 weeks shelf life - refrigerated.
Read More...


Yes! I am interested