Types of Egg Products:
Refrigerated Liquid
Egg Products are widely
used, especially by the foodservice industry and the commercial
food industry. They may be received in bulk tank trucks,
smaller portable tanks or “totes,” metal or
plastic containers, polyethylene coated fiber or laminated
foil and paper cartons, and hermetically sealed polyethylene
bags. These containers range in size from bags containing
a few ounces to cartons (8 oz. to 5 lbs.) and lacquer
coated tins and plastic pails up to 40 lbs.
- Whole egg
- Egg white
- Egg yolk
- Various blends of yolk and white
Frozen Egg Products
are used as ingredients by food processors. Products containing
egg yolk usually have salt, sugar or corn syrup added
to prevent gelation or increased viscosity during freezing.
They are packed in 30-lb. containers and in 4-, 5-, 8-,
and 10-lb. pouches or waxed or plastic cartons.
-
Whole egg
- Salted whole egg
- Whole egg with corn syrup
- Whole egg with added yolk (fortified)
- Whole egg with yolk and corn syrup
- Egg white
- Egg yolk
- Salted yolk
- Sugared yolk
- Yolk and white blends with or without sweeteners or salts
Dried Egg Products
are used primarily as ingredients in the food industry.
They are not commonly sold directly to consumers. For
foodservice use, they are generally sold in 6-oz. pouches,
and 3- and 25-lb. poly packs. For commercial use, 25-
and 50-lb. boxes and 150-, 175-, and 200-lb. drums are
available.
- Whole egg or yolk solids
- Free-flowing whole egg or yolk solids (with sodiumsilicoaluminate
added as a free flow agent)
- Blends of whole egg and/or yolk with carbohydrates
(sugar or corn syrup) added
- Stabilized (glucose-free) whole egg yolk solids
- Instant egg white solids
- Pan dried albumen (used by the confectionery industry)
- Spray-dried egg white solids
Specialty Egg Products
are marketed to institutional and consumer users.
- Chopped hard-cooked, peeled eggs,
cryogenically frozen and used by salad bars in restaurants
- Whole hard-cooked, peeled eggs,
plain or pickled usually packed in a citric acid solution
with preservative or a pickling solution
- Frozen hard-cooked egg rolls or
long eggs — albumen is cooked around a center
core of egg yolk. Cryogenically frozen and used, sliced,
for salads
- Frozen quiche mixes
- Frozen scrambled egg mix in boilable
pouch
- Scrambled egg mixes (frozen, refrigerated
liquid, or dried)
- Freeze-dried scrambled eggs (for
campers)
- Freeze-dried precooked scrambled
eggs
- Egg substitutes are refrigerated
liquid or frozen egg products formulated as substitutes
for whole eggs. Such products contain only egg white.
The yolk is replaced with other ingredients such as
non-fat dried milk, vegetable oils, emulsifiers, stabilizers,
anti-oxidants, gums, artificial color, minerals and
vitamins.
- Frozen precooked products
- Egg patties
- Fried eggs
- Crêpes
- Scrambled eggs
- Egg pizza
- Omelets
- French toast
- Quiches
- Egg breakfast sandwiches
Other uses of eggs are
found in a range of technologies.
- Manufacture of Vaccines
Eggs are used to propagate viruses for various vaccines.
- Culture media
Microorganisms often grow better if a small amount
of egg yolk is added to the culture media.
- Use of individual egg proteins
The egg white has numerous unique proteins which offer
opportunities in new technologies. Lysozyme
is separated from egg white using ion exchange resins
and utilized as an antimicrobial agent and in other
pharmaceutical compounds. Avidin, another
egg white protein, is separated along with lysozyme.
Avidin-biotin technology is being used in
various medical diagnostic applications such as immuno-assay,
histopathology and gene probes.
- Animal feed
Egg by-products (yolk and whole egg) make excellent
nutritional ingredients for pet foods. Egg shells
from processing plants are often dried and fed to
laying hens as an excellent source of calcium and
protein.
- Cosmetics
Eggs are often added to shampoos and have been added
to soaps in Germany. Egg cholesterol is used in cosmetics
and by the pharmaceutical industry.
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