LIQUID EGG WHITE pasteurized

1 kg of liquid egg whites is equivalent to egg whites of 35-37 shell eggs.

Types:

  • chilled;
  • frozen.

Manufacturing process: liquid egg whites are filtrated and pasteurized, then poured into aseptic packaging, which ensures the high quality of the product and significantly increases its shelf life.

Application: baking industry, crab sticks production, meat-processing industry.

Storage conditions and shelf life:

For chilled egg whites: for 28 days at a temperature from 0°С to +4°С;

For frozen egg whites: for not more than 10 months at a temperature nor exceeding -12°С; for not more than 15 months at a temperature nor exceeding -18°С.

Packaging:
For chilled egg whites: laminated cartons, net weight 0.5l, 1l; aseptic packs in corrugated boxes, net weight 20 kg, 1000 kg;

For frozen egg whites: aseptic packs in corrugated boxes, net weight 20 kg.

 

 

Frozen liquid egg whites

Chilled liquid egg whites

Solids weight ratio, not less than

11,5 %

11,5 %

Fat weight ratio, not less than

11,0 %

11,0 %

Hydrogen ion concentration, рН, not less than

8,0

8,0