Pasteurized Egg Albumin Liquid

Applications:

Egg white, also referred to as egg albumen area high quality, nutrient dense food ingredient, as the protein in egg white has a very high biological value. It has also been shown to provide satiety and thus assist in weight loss diets. 

Egg whites help formulators with producing high volume foams and with leavening. When combined with other ingredients such as water or milk, it can be used to glaze pocket style sandwiches, rolls and breads, preventing the crusts from drying. Egg whites also act as an adhesive in both breading and coating processes, as well as with topical application of n uts and seeds. 

For ease of convenience, egg product manufacturers separate egg whites from egg yolks, and sell them as individual ingredients. Liquid egg whites are available refrigerated, ready to use, or frozen. The advantage to frozen egg whites is a lengthier shelf life. Food manufacturers can thaw and use on an as-needed basis. 

Regardless if liquid egg whites are sold refrigerated or frozen, they are always pasteurized for safety. At the industrial level, liquid white-refrigerated or thawed frozen-can be added with other wet ingredients. Liquid whites readily integrate into manufacturing systems, including pumping and extrusion. 

Storage: After opening, liquid eggs should be kept refrigerated at 1.7° to 4°C (below 4°C) at all times and consumed within 21 days from date of purchase. Once opened, use immediately. Slight agitation is recommended prior to use. 

Ingredients: Whole eggs broken from fresh shell eggs (no additives) and then Separated Egg Albumin, Pasteurized in accordance with International standards. Filled in Bag in Box package.