| Processed Egg Products – Benefits |
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| EASE OF USE |
| Egg products are ready to use immediately,
e.g., specialty products like cylindrical hard-cooked eggs that
are ready to slice and serve. |
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| PREPARATION CONVENIENCE |
| 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. |
|
| ECONOMY |
| 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. |
|
| SIMPLE HANDLING REQUIREMENTS |
| Processed eggs are easy to handle, both in
distribution and food manufacturing processes. |
|
| SAFETY |
| Egg products are pasteurized to destroy Salmonella
and other bacteria. |
|
| MINIMAL STORAGE SPACE |
| 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 lbs. 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. |
|
| UNIFORMITY |
| Egg products can be produced to definite
specifications to assure consistent performance in formulations. |
|
| STABILITY |
| When properly stored according to their type,
egg products will keep their quality over several months. |
|
| QUALITY |
| 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. |
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Processed Egg Products
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Download PDF version (2.5 M). You will need the free Acrobat Reader from Adobe. To order a printed version, e-mail us at aeb@aeb.org.
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