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.
SAFETY
Egg products are pasteurized to destroy Salmonella
and other bacteria.
ECONOMY
Reduced handling, minimal shipping cost,
and elimination of breakage results in reduced-cost formulations.
CONVENIENCE
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,
there is no waste for disposal.
STABILITY
When properly stored according to their type, egg products
will keep their quality over several months.
UNIFORMITY
Egg products can be produced to definite
specifications to assure the same performance in formulations
time after time.
STORAGE
A 100-lb. drum of dried egg white solids
is equivalent to the whites from about 28 cases (360 large 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.
