Frequently
Asked Questions
What are the advantages and benefits of using liquid egg products?
Compared with shell egg it is without doubt convenient to have pasteurized eggs in liquid. Below is mentioned and described the advantages and benefits by using pasteurized egg products: Quality
- Pasteurized egg products are hygienic with no “bad” bacteria.
- Can be stored refrigerated for several days, and even months by adding preservatives or storing it as frozen.
- Mechanical separation result in better functional properties
Safety
- Product is analysed before usage.
- Delivered refrigerated/frozen to factory.
- No contamination of factory (no dirty shell eggs are brought into the factory).
- Easy adding in process gives less risk of mistakes in recipes.
- Uniformity assures the same performance/reproducibility of final product.
Convenience
- Used directly in process
- No mess from manually breaking and separation
- Easy transport and storing
- Easy to add into final product
- No dealing with whole sellers
Economic
- Less labor costs and reduced handling
- Higher yield by mechanical breaking and separation
- Minimal storage space
- Less cleaning
What kind of quality control should be carried out in an egg processing plant?
The eggs undergo a quality control twice – first when the fresh shell eggs are received at the factory and secondly when the liquid pasteurised egg product has been filled. At reception, the eggs are checked visually to see if any egg shells are broken. Furthermore, samples will be broken to determinate if the eggs are too old – a very simple method, as it can be seen on how the yolk looks in the egg white. This is done to decide if the eggs must be rejected, processed immediately, or if they can be stored for a longer period. Each batch of final pasteurised product must be analysed for its physic-chemical properties, and be checked bacteriologically.
How is egg handled after separation?
The egg product is then pumped through 0.4mm, 0.6mm or 0.8mm filters and filtered to clean the product from any shell particles and membranes from the egg. The product is cooled to <4C. Depending on the finished product the liquid egg can now be mixed with different ingredients such as salt, sugar before pasteurisation. After pasteurisation, which effectively destroys all pathogens and reduces the total bacterial counts to a low level, the product is either packed as a liquid product and chilled or frozen.
What causes blood spots?
Small spots of blood (sometimes called “meat” spots) are occasionally found in an egg yolk. These do not indicate a fertile egg; they are caused by the rupture of a blood vessel on the yolk surface during formation of the egg. Most eggs with blood spots are removed during the grading process but a few may escape detection. As an egg ages, water moves from the albumen into the yolk, diluting the blood spot. Thus, a visible blood spot actually indicates a fresh egg. Such eggs are suitable for consumption. The spot can be removed with the tip of a knife, if you wish.
What are the stringy white pieces in egg whites?
These rope-like strands of egg white, called chalazae (ka-LAY-zee) are not imperfections or beginning embryos but a natural, edible part of the egg. They keep the yolk centered in the thick white.
Why is an egg white sometimes cloudy or has a yellow or greenish cast to it?
Cloudiness of raw white is due to the presence of carbon dioxide which has not had time to escape through the shell and is an indication of a very fresh egg. A slight yellow or greenish cast in raw white may indicate the presence of riboflavin.