Raja Fat And Feeds Pvt. Ltd.

Pasteurised Egg Liquid


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

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 uns...

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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

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 prov...

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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

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 pasteuri...

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