General information on egg products

The egg products industry, also known as "egg breaking", breaks eggs automatically in order to extract the yolk, egg white or whole egg by removing the shells. They can then be sold whole or separately (egg white or egg yolk) depending on demand. There are two categories of egg products:

• First, processing egg products that include the whole egg, yolk and white as techno-functional ingredients
• Second, processing according to products that are cooked or pre-cooked in an industrial process (shelled hard-boiled eggs, poached eggs, fried eggs, beaten egg whites, etc.).

Egg products are available in different forms.

Pasteurized liquid egg products have the same qualities as shell eggs and have an expiration date ranging from 7 to 28 days.

Frozen liquid egg products are widely used by manufacturers because they provide both a good level of food quality and flexibility in production. Their shelf life varies from 12 to 24 months at a temperature of -18°C. Once thawed, however, they should be consumed quickly.

Dried egg products or egg powders have undergone desiccation (i.e., they have been dehydrated) by atomization, spray or freeze-drying. It is important to store them in a dry place at room temperature. Conservation will depend on the nature of the egg products (white, yolks, whole, etc.).

Concentrated egg products (egg confit) experienced water evaporation allowing better preservation. Therefore, they require rehydration (addition of water) for commercial or residential food preparation uses.

Cooked egg products do not contain chemical additives or brine and are typically used by caterers.

Whole eggs or egg yolks/whites have many properties. They are colorants, emulsifiers, gelling agents, binders and bring taste and flavor to food recipes. Catering and the food industry in general are the two sectors using the most egg products in their recipes for their intrinsic properties, but also for practical, hygienic and economical reasons. Egg products are mobilized in their different forms (whole liquid, liquid yolk, powdered yolk, frozen egg white, powder, etc.) according to the needs of each business process. The main sectors of use are:

• Biscuit and Pastry production
• Chocolate and confectionery industries
• Prepared meals
• Soups, broths, and instant mixes
• Pasta
• Desserts and creams
• Dairy based products (ice cream and sorbets)
• Manufacturers of emulsified sauces

Egg products have several advantages sought by manufacturers:

• Respect for hygiene
• Zero risk of egg contamination by elimination of the shells
• Constant quality guarantee
• Food Safety
• Productivity gain
• Storage facility
• Permanent availability of egg components (yolks, whites)

However, care should be taken with respect to the temperatures and methods of storing egg products.

The egg products industry meets strict food safety and hygienic standards. Our design office has developed production lines dedicated to egg products: PowderEgg®01 and PowderEgg®02.