LIQUID WHOLE EGG pasteurized

1 kg of liquid whole egg is equivalent to 20 – 24 shell eggs.

Types:

  • chilled pasteurized;
  • chilled pasteurized in aseptic packaging;
  • frozen in aseptic packaging.

Manufacturing process: liquid whole eggs are pasteurized and then poured into aseptic packaging, which ensures the high quality of the product and significantly increases its shelf life. Chilled whole egg could be manufactured as a plain product or with various additives (salt, sugar etc.) upon our customers’ requests.

Application: baking and confectionary industries, ready-to-cook food and sauces production.

Storage conditions and shelf life:

For chilled pasteurized whole egg: store in clean, dry and well-ventilated premises with a relative at a temperature from 0°С to +4°С:

  • in returnable packaging – not more than 24 hours;
  • in aseptic packaging – not more than 28 days.

For frozen whole egg in aseptic packaging: store in clean, dry and well-ventilated premises at a temperature:

  • not exceeding -12°С for not more than 10 months;
  • not exceeding -18°С for not more than 15 months.

Packaging: 

For chilled pasteurized whole egg: laminated cartons, net weight 1 kg or aseptic packs in corrugated boxes, net weight 20 kg, 1000 kg.

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

  Chilled pasteurized liquid
whole egg
Chilled pasteurized
liquid whole egg
in aseptic packaging
Frozen liquid whole egg
in aseptic packaging
Solids weight ratio, not less than 23,5 % 23,5 % 23,5 %
Fat weight ratio, not less than 10,0 % 10,0 % 10,0 %
Protein weight ratio, not less than 10,0 % 10,0 % 10,0 %
Hydrogen ion concentration, рН,
not less than
7,0  7,0  7,0