Bottle (50+ Egg Whites)
Best Before: 1 Year from Manufactured Date.
Ingredients: Eggs, Albumin (White separated from shell eggs and then pasteurized in accordance with USA Standard.)
STORAGE AT: (-18°C DEGREE CELSIUS).
USE OR CONSUME WITH IN 2-4 DAYS
AFTER OPENING
Allergen: Contains Eggs
Warning: Do not use if found LEAK.
Liquid egg white can be used in place of whole eggs in all your favorite dishes to reduce calories, fat and cholesterol content.
General Uses : To make omelets or scrambled eggs, For French toast, In quiches and pies, For batters and coatings in baking or frying, Cooked and sliced in salads and sandwiches
• 70 % less calories than whole eggs
• Fat free
• Gluten free
• Cholesterol free
• Low in carbohydrate
• High in protein
• Low GI
• Free range
• Pasteurized
• No preservatives
Egg Albumin Liquid
Specifications:
| Solids | 12 +/- 1.0 min |
| Fat | 0.075-0.25% min |
| Protein (N x 6.25) | 9.6-10.5 % min |
| pH | 8.0-9.5 |
| Standard Plate Count | 5,000/g max. |
| Salmonella (USDA Method) | Negative |
| Listeria | Negative |
| E. Coli | Negative |
| Coliform | 10/g max |
| Yeast & Mold | 10/g max |
Additional Information
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 / Bottle.
Storage
After opening, Egg albumin liquid should be kept refrigerated at 1.7° to 4.4°C (35° to 40“F) maximum at all times and consumed within two to six days from date of purchase. Once opened, use immediately.
Availability
- Egg White
- Salted Egg White
- Extended Shelf Life Egg White
- High-Gel Egg White
- High-Whip Egg White
Application
Egg white, also referred to as egg albumen are a 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.
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 by natural foods stores on what a product may or may not contain. Egg whites have always been a good choice, as it is all-natural and a nutrition powerhouse.
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 nuts 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. Egg whites can also be formulated to include other ingredients such as salt or sugar for added shelf life and enhanced functionality. 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.
Process in Brief
Shell eggs are broken, separated by automation, and monitored for quality and imperfections.
Egg products are then filtered, pasteurized, and packaged. Custom blends (specified egg solids content or added ingredients) are available.
Examples of Added Ingredients
Salted Egg White, Extended Shelf Life Egg White, High-Gel Egg White, High-Whip Egg White.
Certifications
- This product is certified for Kosher and Halal.
- This Product is manufactured in “FSSC 22000” certified plant (GFSI Standard) in Rajpura Punjab
- All production comes under continuous inspection by GFSl Standard approved auditors.
Pasteurized and Refrigerated Whole Egg Liquid: BAG-IN-BOX / BOTTLE
Our liquid, pasteurized whole egg liquid are ideal for commercial, industrial and foodservice markets, shipped to you safe and secure in our bag—in-box packaging.
- Made from fresh shell eggs obtained from company owned poultry farms with full traceability from
- Finished Product to Poultry farm including company owned feeding operation.
- Pasteurized for safety and ready to cook.
- No additives or preservatives.
- Controls costs by saving labor and time.
- Eco-friendly with our easy-to-store bag in box package.
- 2-3 weeks shelf life – refrigerated.