Liquid Egg

1. Product Overview
Liquid egg is a product made from inspected, fresh shell eggs through automated breaking, shell removal, followed by processes such as filtration, homogenization, pasteurization, and cooling. It completely eliminates the shell, resulting in a safe, sanitary, and convenient industrial food ingredient widely used in food processing and the catering industry.

2. Key Characteristics

• Safety & Hygiene: Undergoes strict pasteurization, effectively eliminating pathogenic microorganisms like Salmonella, making it much safer than manual egg breaking.

• Convenience & Efficiency: Ready-to-use, eliminating the labor-intensive processes of cracking and separating shells, significantly improving production efficiency in food manufacturing.

• Consistent Quality: Homogenization ensures a uniform texture and standardized composition, guaranteeing consistency in the final products.

• Easy Storage: Can be stored refrigerated (0-4°C) or frozen (-18°C for frozen liquid egg), offering a longer shelf life than shell eggs.

• Customizable: Available as whole egg, egg white, or egg yolk in various ratios, and can be custom-blended with added salt, sugar, or other ingredients.

3. Primary Applications

• Baking Industry: Used in cakes, bread, cookies, mayonnaise, etc.

• Catering & Food Service: For making scrambled eggs, omelets, egg soups, especially suitable for central kitchens.

• Meat Processing Industry: Acts as an emulsifier and water-binding agent in sausages, hams, etc.

• Confectionery & Pasta: Used in ice cream, pasta, and some confectionery products.

• Condiment Industry: Serves as a base for salad dressings, creams, etc.

4. Specifications & Packaging

• Common Packaging: 1kg, 5kg, 10kg plastic bags or bag-in-box packages, as well as large industrial totes over 200kg.

• Storage Conditions: Refrigerated liquid egg must be stored at 0-4°C; frozen liquid egg must be stored below -18°C.

• Compliance: Meets national food safety standards and holds relevant hygiene certifications.