Egg Product Spotlights

One of nature’s most perfect foods makes other foods perfect, too. Egg products contribute 20+ functional properties, such as the ability to foam, leaven, bind, thicken, coat, color, emulsify, control crystallization, and moisture which make many food formulas possible – naturally. Egg products are a valuable tool in meeting diverse formulation requirements while providing clean labels that consumers crave. These products come in a variety of formats, such as refrigerated liquid, frozen, dried, and specialty products. Following you will find a short description of some of the key egg products. To learn more about each product, click the link. Click here to locate a supplier of egg products.

Dried Egg White

Food manufacturers use dried egg whites in a variety of applications including frozen desserts, bakery mixes, meringues, coatings and batters. For example, dried egg white, in combination with dried milk, flour and seasonings has been shown to make an excellent batter for deep-frying vegetables, meat and seafood. Learn more >>>

Dried Egg Yolk

Many product developers seek out egg yolks because of the fats they do contain, in particular, the phospholipid lecithin, which acts as an emulsifying agent in foods. Learn more >>>

Dried Whole Egg

Dried whole egg products are virtually indistinguishable from fresh eggs, as well as refrigerated and frozen egg products, in terms of nutritional value, flavor, and most functional properties. These qualities are well retained during proper storage. Learn more >>>

Refrigerated Liquid/Frozen Whole Egg

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. Learn more >>>

Refrigerated Liquid/Frozen Salted Whole Egg

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. Learn more >>>

Refrigerated Liquid/Frozen Egg Yolk

Egg yolk products come in a variety of forms, with liquid being one of the most commonly used by food formulators. Liquid egg yolk products are sold refrigerated and are always pasteurized for safety and shelf life. Liquid egg yolk products can also include other ingredients such as salt or sugar for added shelf life and enhanced functionality. Learn more >>>

Refrigerated Liquid/Frozen Egg White

The proteins in egg whites are very functional, and assist food product developers with overcoming certain formulating challenges. An increasingly popular challenge in today’s food industry is to satisfy the restrictions set for by natural foods stores on what a product may or may not contain. Egg whites have never been an issue, as they are all-natural and a nutrition powerhouse. Learn more >>>

Precooked Egg Patties, Omelets and Scrambled Eggs

These fully cooked, pasteurized egg products are quick-frozen to ensure freshness. They provide consistency and portion control in the final application. There are no messy shells or cleanup after preparation because there is no egg preparation. They are ready-to-go, just like the breakfast item in which they are featured. Learn more >>>

Sugar or Salted Egg Yolk

Egg yolk products come in a range of forms, with and without additional ingredients for shelf life and enhanced functionality. The two common ingredients added are either sugar or salt. Learn more >>>