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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.
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.
Conveinience
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.
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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.
For a reference to take with you, 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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