Whole eggs, or simply 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. From the nutritional side, whole eggs are considered 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 is loaded with essential vitamins and minerals. Thus, using eggs in a prepared food formulation helps build an attractive Nutrition Facts label. And of course, the natural and wholesome reputation of eggs is well received by consumers when eggs appear on ingredient statements. Functionally, eggs provide prepared foods with exceptional richness, in terms of flavor, color and texture. They can be used to assist in emulsifying, stabilizing, increasing volume, and improving machineability. Food formulators get all this from just one simple, all-natural ingredient — the egg.
Whole liquid eggs not only simplify the production of foods made with eggs, they provide consistency in measurement and ensure safety and quality. Prepared foods production facilities never have to deal with shelling eggs. There is no waste from breakage, which reduces production costs. The whole liquid egg product is ready to use. Plus, the person measuring ingredients does so by either volume (e.g., one gallon) or weight (50 pounds), depending on application and batch size. Often times egg product suppliers will sell pre-measured containers of whole liquid egg products for even easier incorporation into formulations. There’s less labor and less room for error.
Lastly, whole liquid eggs are pasteurized to destroy Salmonella and other bacteria, which ensures safety. Typically, shell eggs, once cleaned and broken, are separated into whites and yolks. The whites and yolks are separately pasteurized. If whole liquid 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. Egg products produced by combining whites and yolks from different production 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.
Traditional whole liquid egg products are perishable and should be kept refrigerated at 40° to 45°F. Typical shelf life is about a week. A specialty egg product known as Room Temperature Stable (RTS) Liquid Eggs is pasteurized whole eggs that are processed with sugar and work well with automated systems. They can replace liquid or frozen eggs on a pound-for-pound basis, although some formula adjustments need to be made to compensate for the sugar and the lower water content.
To locate a supplier of Refrigerated Liquid/Frozen Whole Egg, visit http://www.aeb.org/food-manufacturers/buyers-guide