|Protein (N x 6.25)||41-47%|
|Standard Plate Count||<10,000/g max|
|Salmonella (USDA Method)||Negative|
|Yeast & Mold||10/g max|
|Product Code||3.1 WEP|
Preferred Buyer From
Whole eggs broken from fresh shell eggs (no additives) and then Filtered and Pasteurized, Spray dried in accordance with
International standards. Filled in Bag in Box 25 kg package.
Plain unstabilized whole egg solids have a shelf life of about one month at room temperature and about a year at refrigerated temperatures. If stabilized, the shelf life increases to one year at room temperatures.
Dried whole egg solids should be kept cool, less than 50°F (10°C) to maintain quality. Once containers of egg solids have been opened, they should be resealed tightly to prevent contamination and absorption of moisture. If dried eggs are combined with dry ingredients and held for storage, they should be sealed tightly in a closed container and stored in the refrigerator at 32° to 50°F (0° to 10°C).
With dried whole eggs, most ofthe moisture is removed, providing product developers with a highly concentrated egg product. Dried whole egg is typically spray dried. Sucrose, corn syrup or sodium silico aluminate are sometimes added as anti-caking agents to assure a free-flowing product. Without these ingredients, the dried whole egg product could harden and solidify, making it difficult to incorporate into food systems. These ingredients also help preserve the whipping properties of dried whole egg. Dried whole eggs have the advantage of long shelf life and stability and are easily mixed with other ingredients.
Dried whole egg products are virtually indistinguishable from fresh eggs, as well as refrigerated and frozen egg products, in terms of nutritional value, flavor, and most functional properties. These qualities are well retained during proper storage.
Process in Brief
Shell eggs are broken, separated by automation, and monitored for quality and imperfections.
Egg products are then filtered, pasteurized, spray dried and packaged in 25 kg bag in box.
Custom blends (specified egg solids content or added ingredients) are available.
Examples of Added Ingredients
Blends of Whole Egg with Carbohydrates (Sugar or Corn Syrup), Enzyme Modified Whole Egg Solids, Free-Flowing Whole Egg Solids (with free-flow agent added), Stabilized (glucose-free) Whole Egg Solids.
Whole Egg Powder - Ourwhole egg powder is ideal for commercial, industrial and foodservice markets, shipped to you safe and secure in our bag-in-box packaging.