CONCEPT OF POWDERED EGG PRODUCTS
Powdered Whole Eggs
Powdered Whole eggs are an alternative to fresh eggs that are convenient to use and store. The powder is blended with water to produce liquid eggs, which can then be used just like fresh eggs. 1 Kg. of powdered whole eggs, when added to water, yields 4 Kgs. of liquid eggs. One Kg. Powdered Whole Eggs is equivalent to 80 to 90 Large Fresh Whole Eggs.
Powdered whole eggs can be used for most types of egg dishes or recipes requiring eggs. Powdered egg products are pasteurized and do not require refrigeration.
Powdered Egg Whites
Powdered Egg Whites are a convenient way to use egg whites without the hassle and mess of separating the yolk from the whites. Our dried egg whites contain sodium lauryl sulfate in minute quantities as an emulsifier and a thickener to help build volume and to stabilize the foam when beating or whipping the end product. The dried egg whites are simply blended with water to produce liquid egg whites. Because of the pasteurization process, the beating time necessary for meringues may be 3 to 5 times longer than the beating time for unpasteurized egg whites. On Kilogram of powdered egg whites, when added to water, yields 8 Kg. of liquid egg whites. 1 Kg. of liquid egg whites is equal to 35 large egg whites. In addition to convenience, powdered egg whites offer a very long shelf life (over a year under ideal conditions) and do not require refrigeration.
Powdered Egg Yolks is a convenient way to use egg yolks without the hassle and mess of separating the yolks from the whites. Powdered Egg Yolks are blended with water to produce liquid egg yolks. 1 Kg.of powdered egg yolks, when added to water, yields 2.3 Kg. of liquid egg yolks. Powdered egg products are pasteurized and do not require refrigeration.
How egg products are made
The first step in making egg products is breaking the eggs and separating the yolks and whites from the unwanted shells. Eggs are processed by automated equipment that move the eggs from flats, wash and sanitize the shells, break the eggs and separate the whites and the yolks or keeps them together for whole egg products.
The liquid egg products is filtered, mixed, and then chilled prior to additional processing. This liquid egg product (in a pasteurized format) is what you get when you re-hydrate your powdered egg product.
Powdered Eggs provide all the natural goodness of an egg in a convenient, non-perishable package. From here the egg product is pasteurized. The law requires that all egg products distributed for consumption be pasteurized. This means they must be rapidly heated and held at a minimum required temperature for a specified time. This process destroys Salmonella and any other bacteria, but does not cook the egg or affect the color, flavor, or nutritional value.
Dried egg products are powdered by spraying the liquid egg into a heated drying room. The powder is left in the drying room for a specified time to get the desired consistency.
Reference-on request
