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W E L C O M E !
i
EGGSoluti ns
re you sure that you’re using the right egg product in your product formulations?
Why not step back and compare your egg ingredient selection with the wide range
of choices that exist today.
Overall, the egg category has grown substantially, and per capita consumption of eggs has
reached its highest point in nearly twenty years. Supply companies have responded with a
remarkable array of new and better ways to store and use eggs. All to make one of the most
convenient protein sources even easier and safer to use in your operation.
This brochure is meant to give you a working knowledge of all the many different types of egg
products available — one or more may be even more appropriate for your needs today, saving
you money, storage space, or preparation time. We trust you’ll find it useful!
A
T A B L E O F C O N T E N T S
EGGSoluti ns
INTRODUCTORY LETTER i
OVERVIEW 4
PROCESSED EGG PRODUCTS 5
PRODUCTS & INDUSTRY OPPORTUNITIES 10
ASK THE DOCTOR (FAQ) 12
PROCESSING, HANDLING & STORAGE 14
ADVANTAGES OF EGG PRODUCTS 17
PRODUCT EQUIVALENCY 17
FUNCTIONS 18
3
O V E R V I E W
4
The term egg products refers toprocessed and convenience forms of
eggs for commercial, foodservice,
and home use. These products can be
classified as refrigerated liquid,
frozen, dried, and specialty products.
For many years, eggs were marketed
primarily as shell eggs, but in recent
years egg consumption in the form of
egg products has increased.
Consumption of egg products in
1984 was 15% of the total eggs
produced, or 25.6 million cases of shell eggs further
processed. By 2003, the numbers increased to about 30%
of the total egg production, or 60.9 million cases of shell
eggs broken into egg products. Today, the production of
frozen eggs has leveled out, some growth is noted in dried
egg production, and production of refrigerated liquid eggs
has greatly increased.
EGGSoluti ns
Many new convenience forms of
egg products are reaching the
marketplace, both in the home
and through foodservice and
commercially processed foods. In
fact, tremendous growth of the use
of egg products has occurred in the
foodservice industry, particularly
in breakfast menu items and in the
utilization of hard-cooked eggs
on salad bars.
Because they provide certain
desirable functional attributes, egg products are widely
used as ingredients in many food products.
Fueled by increasing consumer demand for more
convenience food products, growth of the egg products
industry is expected to continue.
1984
Total Egg Consumption
Egg Products 15%
2003
Total Egg Consumption
Egg Products 30%
Egg products can be usedinterchangeablywithout affectingformula weight.However, someingredientquantities mayneed to beadjusteddepending on theegg product usedand whether or not addedingredients areincluded, e.g., reduce sugar in a cake formulaif an egg productcontaining sugar is used to replace whole eggs.
P R O C E S S E D E G G P R O D U C T S
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5
BenefitsEgg products are ready to use immediately, e.g., specialty products
like cylindrical hard-cooked eggs that are ready to slice and serve.
Ready-to-use egg products just need to be measured for use —
many egg products even come premeasured. Bulk quantities may
be ordered and ingredients weighed and incorporated into
formulas with less labor. Equipment needs are minimal, cleanup is
simplified, and except for packaging materials, there is no waste
for disposal. Egg products are also easy to order in bulk quantities.
Reduced handling, minimal shipping cost, and elimination of
breakage result in reduced-cost formulations. Egg products are
one of the most economical protein sources available.
Processed eggs are easy to handle, both in distribution and food
manufacturing processes.
Egg products are pasteurized to destroy Salmonella and other
bacteria.
A 100-lb. drum of dried egg white solids is equivalent to the
whites from about 28 cases (360 large shell eggs per case) of
shell eggs. 100 lb. of dried whole egg solids are equivalent to
about 10 cases of large shell eggs. A 30-lb. can of frozen eggs is
equivalent to about 22 dozen large shell eggs.
Egg products can be produced to definite specifications to assure
consistent performance in formulations.
When properly stored according to their type, egg products will
keep their quality over several months.
Most egg products are virtually indistinguishable from fresh
eggs in nutritional value, flavor, and most functional properties.
These qualities are well retained during proper storage.
EASE OF USE
PREPARATIONCONVENIENCE
ECONOMY
SIMPLE HANDLINGREQUIREMENTS
SAFETY
MINIMAL STORAGESPACE
UNIFORMITY
STABILITY
QUALITY
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R E F R I G E R A T E D L I Q U I D E G G P R O D U C T S
6
Ingredient for foodservice and commercial food processing.
Bulk tank trucks, totes, metal or plastic containers, polyethylene-coated fiber or laminated-foil
and paper cartons, and hermetically-sealed polyethylene bags. Container size from small bags
to cartons (8 oz. to 5 lb.), intermediate-size bag in boxes and pails (20 to 40 lb.) and larger
drums and totes (200 to 3,500 lb.).
Pasteurized, quick and easy to use.
Shell eggs are washed, rinsed, sanitized, and candled, then 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.
Whole eggs are a combination of pasteurized egg whites and egg yolks from the same
production batch blended together in their entirety, in natural proportions.
Egg products produced by combining egg whites and egg yolks from different production
batches cannot be labeled as whole eggs. These products must be identified with an ingredient
statement showing the contents of the product as egg whites and egg yolks.
Sugar or salt may be added to certain products. Refrigerated egg whites may have triethyl
citrate added as a whipping aid.
After opening, liquid eggs should be kept refrigerated at 40º to 45ºF (4.4º to 7.2ºC) maximum
at all times and consumed within two to six days from date of purchase. Once opened, use
immediately.
USAGE
AVAILABILITY
ADVANTAGES
PROCESSING OVERVIEW
STANDARDS OF IDENTITY
EXAMPLES OF ADDEDINGREDIENTS
STORAGE & HANDLING
P R O D U C T SWhole eggs, whites, or yolks
Sugared egg yolks
Salted whole eggs or yolks
Scrambled egg mix
Extended shelf life whole eggs,
whites, yolks, or scrambled egg mix
D R I E D E G G P R O D U C T S
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7
Ingredient for foodservice and commercial food processing.
Foodservice — 6-oz. pouches, 3- and 25-lb. polypacksCommercial — 25- and 50-lb. boxes, 150-, 175-, and 200-lb. drums
Long shelf life, stable, and easily mixable.
Shell eggs are washed, rinsed, sanitized, candled, broken, separated by automation, and monitored for qualityand imperfections.
Liquid whole eggs and yolks are clarified, filtered, and pasteurized using high-temperature, short-time(HTST) pasteurization equipment. After pasteurization, they are spray dried.
The separated egg whites and egg yolks from the same production batch may be recombined in their entiretyand identified as whole eggs.
Egg whites are treated prior to drying to remove naturally occurring glucose and preserve color once dried,resulting in stabilized egg whites for longer storage. Glucose is sometimes removed from whole egg andyolk products for long storage stability.
Egg whites are more sensitive to heat coagulation. They are clarified, filtered, glucose removed, and spraydried prior to pasteurization in a “hot room” maintained at a temperature of at least 130ºF (54ºC) for aminimum of seven to ten days. Industry practice often exceeds the required pasteurization regulations —pasteurized at a higher temperature — to improve gel strength. This assures elimination of Salmonella if themoisture content of egg solids is kept at approximately 6%. The whipping ability of egg whites alsoimproves when stored in the hot room at low moisture levels.
Pan drying, which creates a flake or granular product, is another possible method for drying egg whites, but spraydrying is generally used because quick exposure to very high temperatures prevents color and nutrient damage.
Sugar (sucrose), glucose-free corn syrup, or sodium silicoaluminate are sometimes added according tosuppliers’ specifications, as anti-caking agents to assure a free-flowing product. Without these agents, theegg powder could harden and solidify — making it difficult to incorporate into food applications.
Whipping additives like sodium lauryl sulfate may be added to dried egg whites at a level of less than 0.1%(by weight of the liquid prior to drying) to assure whipping ability and aeration properties.
Carbohydrates can be added to increase the egg’s resistance to heat damage, e.g., less protein denaturationduring drying and improve stability and flowability of dried egg products.
Store dried eggs as any other dried, powdered food in a cool, dark place. Once reconstituted, use immediately or store refrigerated for no more than four days.
P R O D U C T SWhole eggs or yolk solids
Dried egg or scrambled egg mixEgg whites
Free flowing whole eggs or yolk solidsStabilized (glucose-free) whole eggs or yolk solids
Blends of whole eggs and/or yolk with carbohydrates
USAGE
AVAILABILITY
ADVANTAGES
PROCESSING OVERVIEW
ADDED INGREDIENTS
STORAGE & HANDLING
F R O Z E N E G G P R O D U C T S
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8
Ingredient for commercial food processing.
30-lb. container and 4-, 5-, 8-, 10-lb. pouches or waxed cartons, and plastic pails up to 40 lb.
Long shelf life, stable, and mixable.
Shell eggs are washed, rinsed, sanitized, and candled, then broken, monitored for quality andimperfections, and yolks separated from whites by automation. Separation is not necessary if whole eggs are being processed. Egg products are then clarified, filtered, pasteurized and filled into containers and frozen at –10° to –40°F (–23.3° to –40°C).
Egg yolks and whole eggs generally must be mixed with sugar, salt, or other edible ingredients such ascorn syrup, phosphates, or other carbohydrates, to prevent gelation (increased viscosity) caused by thelipid portion of the lipoproteins in the freeze-thaw cycle. (When the protein molecules interact with eachother upon thawing, they form insoluble aggregates that make thawed yolks gel-like and gummy.)
Gelation of the yolk or whole egg may be prevented by homogenization and the addition of about 10%sucrose or sodium chloride prior to freezing. Some egg white products contain an ester-type whippingagent such as triethyl citrate.
Citric acid may be added to some yolk or whole egg products to prevent greening.
Stored at 0° to –5°F (–17.8° to –20.6°C) frozen eggs can be held for years.
Defrost only as much as needed, in unopened containers, in refrigerator or under cold running water.Use defrosted product immediately.
With extended storage, some physical changes like coagulation of certain protein fractions of egg whitesor gelation of the yolk, may occur.
Frozen eggs cannot be refrozen once thawed. Store thawed eggs at the coldest possible refrigeratortemperature (40° to 45°F, 4.4° to 7.2°C) for no longer than three days.
USAGE
AVAILABILITY
ADVANTAGES
PROCESSING OVERVIEW
ADDED INGREDIENTS
STORAGE
P R O D U C T SWhole eggs, whites, or yolks
Scrambled egg mix
Salted whole eggs or yolks
Sugared egg yolks
Whole eggs with yolks and corn syrup
Whole eggs with citric acid
Whole eggs with corn syrup
Various blends
S P E C I A L T Y E G G P R O D U C T S
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9
DICED HARD-COOKED, PEELED EGGS
REFRIGERATED WHOLE HARD-COOKED, PEELED AND UNPEELED
EGGS, PLAIN OR PICKLED,WEDGED, SLICED, OR CHOPPED
FROZEN HARD-COOKEDEGG ROLLS OR LONG EGGS
FROZEN OMELETS AND QUICHE MIXES
FROZEN SCRAMBLED EGG MIX IN BOILABLE POUCHES
FREEZE-DRIED PRECOOKEDSCRAMBLED EGG MIX
OTHER FROZEN PRECOOKED
ULTRA-PASTEURIZED
Refrigerated in a dry-pack or cryogenically frozen through exposure to extremely low temperatures
for a short time, e.g., nitrogen flushing. Used by salad bars in restaurants.
Mechanically or hand-peeled and either packed in a liquid solution of 0.1% sodium benzoate or
potassium sorbate (mold inhibitors) and an organic acid (usually citric acid) or packaged in an
altered environment with inert nitrogen to extend shelf life.
Long cylinders of albumen cooked around a core of yolk, then cryogenically frozen and used
sliced, in salads and as garnishes.
Ready to heat and serve.
These were originally developed by the military, but are now convenient for the
foodservice operator.
Used by campers because they are easy to transport and store.
Egg patties, fried eggs, crêpes, scrambled eggs, egg pizza, plain or filled omelets, French toast,
quiches, and egg breakfast sandwiches.
Pasteurized liquid egg aseptically packaged for extended refrigerated shelf life.
P R O D U C T S & I N D U S T R Y O P P O R T U N I T I E S
EGGSoluti ns
10
The functional attributes of egg products have beneficial uses in a variety of
industries, both food and non-food related. Such properties as emulsification,
coagulation, adhesion, and binding are critical to the success of many of the food
products we eat every day. Eggs provide other functions such as calcium and protein
to animal feed, whites in cosmetics, yolks in shampoos and conditioners, and
as a culture medium in science and research.
IndustryProduct Usage
Breads, pastries, custards, cakes, cookies
Ice cream, frozen desserts
Bars, fondants, fillings
Mayonnaise, salad dressings, dips,
and prepared foods
Energy bars for active and elderly
Pourable yogurts, dietary drinks,
and alcoholic beverages
An ingredient in frozen and prepared
entrées and side dishes
A protein supplement and a source for
extraction of beneficial substances
Functional Rationale
Adds richness, increases volume, and
improves machine flexibility
Improves texture, decreases melting point,
eliminates crystallization
Improves interior texture, stabilizes,
adds richness and flavor
Binds sauces and emulsifies mixtures
of oil and water
Provides excellent protein source, as well as
other functional benefits
Adds creamy texture and clarifies certain
wines and juices
Improves texture and freeze/thaw
microwave capabilities
Used for the extraction of lysozyme and
other substances, such as yolk lecithin
and sialic acid
Industry
BAKING
DAIRY
CONFECTIONERY
SAUCES
MEAL REPLACEMENTS
BEVERAGES
PREPARED FOODS
NUTRACEUTICALS
BakingIndustry
FROSTINGS
Product Usage
Thickens frostings and fillings
Functional Rationale
Coagulates and creates firm, smooth base
Standard breads and buns
Egg custard fillings and tarts
Cakes of all sorts
Meringues and other items where lightertexture is required
Unique pastry effect obtainable only through use of eggs
Frozen dough and other items to control crystallization
Protein-rich meal replacement bar
Used as an egg wash to brown the crust and for flavor and structure in specialtybreads and rolls
Gels filling and adds color and richness to mass
Excellent emulsifier
Aeration adds volume, height, and buildsingredients into product matrix
Provide structure
Allows for aeration of baked goods
Provides structural benefits
Binds and produces desirable texture and mouthfeel
Aeration builds volume
Creates desirable characteristics in reheatingand baking
One of the highest-quality protein sources available
BREADS
SWEET GOODS
CAKES
COOKIES & SPECIALTY ITEMS
MUFFINS & POPOVERS
FROZEN PRODUCTS
HEALTHY SNACK BARS
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11
P R O D U C T S & I N D U S T R Y O P P O R T U N I T I E S
Other IndustriesIndustry
COSMETICS
SCIENCE
ANIMAL FEED &PET FOOD
EGG PROTEINS
VACCINE MANUFACTURE
Product Usage
The white is a popular ingredient for facial masks. The yolk is used in shampoos and conditioners.
Both yolk and white are excellent culture media for laboratory growth of microorganisms.
Ground dried shells are fed to laying hens as a source of calcium and protein. Egg is used to feedlaboratory animals when a protein reference is required. Yolks and whites are used in pet foods.
Lysozyme is an excellent antibacterial agent in all foods. Avidin-biotin technology is used in medical diagnostic applications like immunology, gene probes, and histopathology.
Eggs provide an excellent medium for the growth of viruses for making vaccines.
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12
Dr. Glenn Froning, is a
world-renown expert on
everything about eggs.
The author of over 200
scientific publications
and articles on poultry
meat and eggs, he is a
Professor Emeritus in the
Department of Food
Science and Technology
at the University of
Nebraska and the Food
Science and Technology
Advisor to the American
Egg Board. Dr. Froning
also answers the Board’s
EGGSolutions™ Hotline.
Please call him for
information about egg
products properties in
processing, handling,
and storage.
F R E Q U E N T L Y A S K E D Q U E S T I O N S
Ask the Doctor1. What affects the foaming properties of egg whites?
Egg white is sensitive to high temperatures. Thus, pasteurization temperatures must be
closely controlled. Yolk contamination needs to be below 0.05% to avoid loss of foaming
properties. Surface active agents are generally added to liquid and dried egg white to
improve foaming properties.
2. Which works best, shell eggs or egg products?
Egg products are pasteurized to eliminate Salmonella contamination and can be tailored to
specific functional needs. Egg products also are labor saving. Therefore, food safety and
convenience makes egg products the best choice.
3. Are there egg products specifically formulated for a specific function?
Yes. For example, egg white may be processed to produce optimum foaming properties.
Salted yolk is often preferred by mayonnaise firms. Knowing a user’s need, the egg industry
can formulate products to that specific function.
4. What effects do pasteurized egg products have on baking?
Egg white proteins are susceptible to heat damage which may adversely affect foaming
properties. However, addition of whipping agents such as sodium lauryl sulfate and triethyl
citrate will help restore foaming properties. Pasteurization of whole egg and yolk products
does not affect baking properties.
F R E Q U E N T L Y A S K E D Q U E S T I O N S
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13
5. Are there any functional differences in using dried egg products versus liquid products?
Functional attributes are quite similar. The choice of the user largely depends on how they fit into a specific application.
For example, a cake mix manufacturer would prefer a dried egg product. Also, if storage space is a concern, dried
products may be the choice.
6. Are there any functional differences in using liquid egg products versus frozen egg products?
Freezing does not change egg white functionality. The functional properties of plain egg yolk or whole eggs are
minimally affected by freezing. Salted egg yolk, that has been frozen, generally has better emulsifying abilities.
Functionality in sponge cakes and custards are not adversely affected by using frozen egg products.
7. Does freezing or pasteurization of egg yolk or whole eggs affect emulsification properties?
Pasteurization of yolk or whole eggs has been shown to have minimal effect on emulsifying properties. Previous
research has shown that emulsification properties of salted yolk or whole eggs are not adversely affected by freezing.
For more information on egg products, go to the page on the
American Egg Board Web site at www.aeb.org or call toll free at 877-488-6143.
EGGSoluti ns
P R O C E S S I N G , H A N D L I N G & S T O R A G E
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14
Due todevelopmentsin processingtechnology,today’s eggproducts arehighly superiorto those of 35to 40 years ago.
HOLDINGrefrigerated no longer
than 7 to 10 days
BREAKING& separating yolks, whites, shells
Filtered, Mixed, Chilled
PASTEURIZATION
PACKAGING
FROZEN EGGPRODUCTS
DRIED EGGPRODUCTS
REFRIGERATEDLIQUID EGGPRODUCTS
FROZEN EGGPRODUCTS
DRIED EGGPRODUCTS
REFRIGERATEDLIQUID EGGPRODUCTS
The design and construction of EGG PROCESSING EQUIPMENT meets E-3-A and 3-A Sanitary Standards
Processing
Eggs for processing must be of high quality to avoid excessive yolk breakage inegg-breaking machines. A fresh egg will have a thick white and an upstandingyolk. Over time, the egg white thins, and the yolk spreads and enlarges due topassage of water from the white through the yolk membrane into the yolk. Thisweakens the yolk. Eggs to be processed are usually held in refrigerated storageno longer than seven to ten days.
Egg products are processed in sanitary facilities under a strict system of inspectionsupervised by the USDA. Regulations require the use of E-3-A and 3-A SanitaryStandards and Accepted Practices for processing equipment. They are also appliedto determine acceptance of the design of equipment commonly used in both thedairy and egg products industries. These standards were established by USDA andInternational Association of Milk, Food and Environmental Sanitarians. Somestandards are adaptations of those of the Dairy and Food Industries SupplyAssociation, Inc., and others are unique to the egg industry, such as those for egg-breaking equipment.
HOLDING
EQUIPMENTSTANDARDS
P R O C E S S I N G , H A N D L I N G & S T O R A G E
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15
Some shell egg processing facilities often have their own breaking facilities. Eggs are received, washed,rinsed, sanitized, and then candled (the process of using quartz halogen light to identify and remove eggswith imperfections). USDA’s Food Safety and Inspection Service (FSIS)-approved automated equipmentenables operators to break, separate, and monitor for quality and imperfections 13,500 dozen (162,000)eggs per hour. Whole or separated eggs are mixed for uniformity and filtered to remove shell fragments,membranes, and chalazae.
For quality assurance purposes, sample eggs may be hand-candled during each session to validate the mechanical candling results, and a sample amount of eggs are broken out and compared. The liquid egg product is filtered, mixed, and chilled before entering further processing stages.
Various times and temperatures are used for effective pasteurization, depending on the product. All egg productsare continuously monitored for pathogenic organisms. Pasteurized liquid egg products routinely contain lessthan 1,000 microorganisms per gram. Salmonella tests are run regularly by the egg products industry andFSIS. Only Salmonella-negative products can be sold.
Yolk and whole egg products are pasteurized in their liquid form. Liquid egg white is pasteurized whensold as a liquid or frozen product. Dehydrated egg white with glucose removed is normally pasteurizedby heat treatment in a hot room at 130°F (54.4°C) for seven days.
Refrigerated liquid egg products may be transported directly from the breaking plant to the user ininsulated, thermal-tank trucks or in portable refrigerated vats. For long hauls, mechanical refrigeration,liquid-carbon-dioxide, or liquid-nitrogen cooling systems may be used.
Liquid whole egg and yolk must be maintained below 40°F (4.4°C) and egg white below 45°F (7.2°C).They should be used on a first-in, first-out, basis.
Frozen egg products are produced by filling a container with pasteurized chilled liquid egg and freezingin a blast freezer at a temperature of –10° to –40°F (–23.3° to –40°C).
When thawed, frozen whole egg becomes quite fluid and easy to handle, but frozen raw yolk has agelatinized consistency. However, when yolk is blended with sugar, corn syrup, or salt (usually at levelsof 2% to 10%) before freezing, the product will become fluid when thawed.
Dried egg products are usually produced by spray drying although some egg white is dried on trays toproduce a flake or granular form.
Before the egg white is dried, glucose is removed. This produces dried egg white products with excellentstorage stability. Whipping aids may be added to produce dried egg white products for good whippingproperties. Sodium lauryl sulfate, an angel food cake volume enhancer, is added at a level of less than0.1% by weight of the liquid prior to drying.
Whenever long storage stability is required, glucose is removed from whole egg and yolk products beforedrying. Non-reducing carbohydrates such as glucose-free corn syrup and sucrose are added to someproducts to preserve their whipping properties and to improve their storage stability.
BREAKING
PASTEURIZATION
REFRIGERATEDLIQUID EGGPRODUCTS
FROZEN EGGPRODUCTS
DRIED EGGPRODUCTS
P R O C E S S I N G , H A N D L I N G & S T O R A G E
EGGSoluti ns
16
Proper storage and
handling is critical
for all egg products
to prevent bacterial
contamination.
FROZEN EGGPRODUCTS
REFRIGERATEDLIQUID
PRODUCTS
EGG WHITESOLIDS
DRIED WHOLEEGG AND YOLK
SOLIDS
PLAINUNSTABILIZED
WHOLE EGGSOLIDS
SPECIALTY EGGPRODUCTS
Have a long shelf life when kept at less than 10°F (–12.2°C). Only as much
as needed should be thawed in unopened containers under refrigeration or
under cold running water and should be used as soon as possible after thawing.
Can be kept at 40°F (4.4°C) for whole eggs and yolks or 45°F (7.2°C)
for whites, unopened, for two to six days, depending on the microbial
quality of the product. Refrigerated liquid egg products with extended
shelf life should be stored according to the processor's recommendations.
As long as they are kept dry, egg white solids are stable during storage
even at room temperature. Spray-dried egg white with glucose removed
has an almost infinite shelf life.
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). Reconstituted eggs should be used immediately.
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 temperature. Unstabilized egg yolk solids have a
shelf life of about three months at room temperature and more than a
year at refrigerated temperatures. Stabilized egg yolk solids have a shelf
life of about eight months at room temperature and over a year at
refrigerated temperatures.
Should be kept refrigerated or frozen as recommended by the processor.
EGGSoluti ns
17
A D V A N T A G E S O F E G G P R O D U C T SMost egg products are virtually indistinguishable from fresh eggs in nutritional value, flavor,
and most functional properties. These qualities are well retained during proper storage.
Egg products are pasteurized to destroy Salmonella and other bacteria.
Reduced handling, minimal shipping cost, and elimination of breakage results
in reduced-cost formulations.
Bulk quantities may be ordered and ingredients weighed and incorporated into formulas
with less labor. Equipment needs are minimal, cleanup is simplified, and except for packaging,
there is no waste for disposal.
When properly stored according to their type, egg products will keep their quality
over several months.
Egg products can be produced to definite specifications to assure the same performance
in formulations time after time.
A 100-lb. drum of dried egg white solids is equivalent to the whites from about 28 cases
(360 large eggs per case) of shell eggs. 100 lb. of dried whole egg solids are equivalent to about
10 cases of large shell eggs. A 30-lb. can of frozen eggs is equivalent to about 22 dozen large
shell eggs.
QUALITY
SAFETY
ECONOMY
CONVENIENCE
STABILITY
UNIFORMITY
STORAGE
P R O D U C T E Q U I V A L E N C Y
FROZEN PRODUCT
(LB.)
EGGSOLIDS (LB.)
SHELL EGG*(NO.)
*Based on 61-gram shell egg (25.8 oz. per dozen) yielding 53 grams whole, 21 grams yolk, and 32 grams white per egg
WHOLE 1 9 0.25 SOLIDS + 0.75 WATER
YOLKS 1 22 0.45 SOLIDS + 0.55 WATER
WHITES 1 14 0.12 SOLIDS + 0.88 WATER
F U N C T I O N S
EGGSoluti ns
18
Description
Adheres ingredients such as seeds and grains
to food products.
Egg proteins create foam in products resulting
in lighter and airier products.
Egg proteins provide the structure and
coagulative properties to bind food
products together.
Provides desirable brown color
to baked products.
Egg whites inhibit enzymatic browning and
prevent cloudiness in beverages.
Egg whites and yolk proteins change from a
fluid state to gel.
Locks in flavor and aroma.
Xanthophyll pigments in egg yolk contribute
yellow color to many foods.
Egg white proteins prevent crystallization of
sugar and promotes smoothness of chocolate.
Phospholipids and lipoproteins serve
as surface active agents stabilizing oil
in water emulsions.
Application
Health bars, variety breads, snacks
Meringues, mousses, souffles, baked goods
Snack foods, meat products, prepared entrées
Rolls, buns, variety breads
Wines, juices
Cakes, frostings, custards, surimi
Baked goods, snacks
Baked products, noodles, custards
Confections
Salad dressings, sauces
Function
ADHESIVE PROPERTIES
AERATION AND STRUCTURE IMPROVEMENT
BINDING
BROWNING
CLARIFICATION
COAGULATION AND GELATION
COATING
COLOR
CRYSTALLIZATION CONTROL
EMULSIFICATION
F U N C T I O N S
EGGSoluti ns
Sweet breads, cookies, frostings
Custards, confections
Frozen doughs, microwavable food
Variety breads, rolls
Breads, frozen doughs
Variety breads, sweet goods, puddings
Won’t disrupt food product formulations
Commercial bread formulations
Soft breads, rolls
Rolls, light foods
Sauces, toppings, prepared foods
FINISH/GLOSS
FLAVOR
FREEZABILITY
HUMECTANCY
INSULATION
MOUTHFEEL IMPROVEMENT
pH
SHELF LIFE EXTENSION
TENDERIZATION
TEXTURE IMPROVEMENT
THICKENING
Used universally in baking to improve
product appearance. Egg wash gives surface
gloss and shine.
Carries and enhances some flavors, and
imparts desirable egg flavor.
Improves texture and acceptability of products
going through freeze/thaw cycle.
Holds moisture in food products to help
increase shelf life.
Keeps products from turning soggy.
Provides substantial body and
smoothness to foods.
Stable pH.
Keeps starch molecules moist and fresh.
Tenderizes foods naturally giving
a soft surface feel.
Firms up the texture of food products
and provides crumb improvement.
Thickens sauces and gravies, and adds body
to achieve product improvement.
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© 2004 American Egg Board