Whole eggs are composed of two distinct parts—the albumen, or white, and the yolk, or yellow—with each part providing different and important nutrients and functionalities. Nutritionally, whole eggs are nutrient dense. A 50-gram egg (average weight of a Large egg) contains 6.25 grams of protein, which is high-quality, complete protein, 5 grams of fat, the majority of which is unsaturated, and a range of essential vitamins and minerals.
Whole liquid and frozen eggs are often sold salted. The salt is added to assist in maintaining product quality and functionality. If the whole eggs are frozen, salt specifically assists in preventing gelation, which leads to an undesirable increase in viscosity due to aggregation of the lipoproteins.
When salt is added, it is typically 10% of the egg product formulation. When using a salted egg product, food developers must adjust product formulations to account for the presence of salt.
The functional properties of salted whole eggs are minimally affected by freezing. Whole eggs, either liquid or thawed frozen product, provide prepared foods with exceptional richness in terms of flavor, color and texture. They can be used to assist in emulsifying, increasing volume, and improving machineability while providing consistency in measurement and ensuring quality.
Quality control managers can be assured that liquid and frozen liquid whole eggs are pasteurized to destroy Salmonella and other bacteria. If whole egg product is being made, pasteurized egg whites and egg yolks from the same production batch are blended together in their entirety, in natural proportions. Eggs products produced by combining whites and yolks from different batches cannot be labeled as whole eggs. These products must be identified with an ingredient statement showing the content of the product as egg whites and egg yolks.
To locate a supplier of Refrigerated Liquid/Frozen Salted Whole Egg, visit http://www.aeb.org/food-manufacturers/where-to-buy-egg-products