Egg Granulate
Egg granulate is cooked egg cut into small uniform pieces, produced industrially from liquid egg rather than by chopping boiled eggs. Pasteurised liquid whole egg, or a white and yolk mix made to a set ratio, is coagulated in a continuous cooker into a solid loaf or a long cylindrical roll, and the cooked mass is then diced or granulated to a defined particle size, commonly between two and ten millimetres.
The purpose of the format is that it delivers the visible pieces of hard cooked egg that a salad, a sandwich filling or a soup needs, without the labour of boiling, cooling and peeling shell eggs and without the waste that peeling generates. Because the egg is cooked from liquid, the piece size and the yolk to white ratio are controlled rather than inherited from the shape of a boiled egg, and every piece is the same composition.
The cooked material is a pale yellow, firm but tender solid with the odour and flavour of hard cooked egg. It goes out chilled with a short shelf life, frozen for longer distribution, or in some cases in a preserving liquid. Frozen granulate is the main traded form, since freezing suits the cooked egg white structure reasonably well provided the pieces are frozen individually rather than in a block.
We source bulk Egg Granulate from top China manufacturers for our partners. The manufacturer is in Anhui. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Function
- Protein
Specifications
| Item | Specification |
|---|---|
| Appearance | Uniform pale yellow cooked egg pieces, free from shell and foreign matter |
| Odour and Taste | Characteristic of hard cooked egg, free from sulphurous or off notes |
| Particle Size | 2 to 10 mm as declared, not less than 90 percent within band |
| Moisture | Not more than 76.0 percent |
| Protein | Not less than 11.0 percent |
| Fat | Not less than 8.0 percent |
| Ash | Not more than 1.2 percent |
| pH | 6.5 to 8.5 |
| Shell Residue | Not more than 100 mg/kg |
| Core Temperature at Despatch | 4 degrees Celsius chilled or minus 18 degrees Celsius frozen |
| Lead | Not more than 0.1 mg/kg |
| Total Plate Count | Not more than 50000 cfu/g |
| Enterobacteriaceae | Not more than 10 cfu/g |
| Yeast and Mould | Not more than 100 cfu/g |
| Listeria monocytogenes | Negative in 25 g |
| Salmonella | Negative in 25 g |
Common Markets Grades
Grades are defined by composition and by cut. Whole egg granulate uses the natural yolk and white ratio and is the general purpose item. White and yolk ratios are also traded, made by blending separated liquid to a target so that the finished pieces are lighter or richer than natural egg, and pure white granulate is produced for low fat and high protein applications. Colour is sometimes standardised with the yolk proportion rather than with added colourant.
Cut size runs from a fine granulate of around two millimetres, used where the egg is dispersed through a filling, to a diced cut of eight to ten millimetres, used where visible pieces are the point. Cube, strip and slice formats are made on the same equipment from the same cooked loaf. Beyond that, the distinctions are commercial: chilled against frozen, individually quick frozen against block frozen, and whether the product carries a preservative system such as a mild acidification for chilled shelf life. Cage free and free range declarations follow the shell egg supply.
Applications
- Prepared egg salad and sandwich fillings, where uniform pieces replace chopped boiled egg
- Delicatessen salads such as potato and pasta salad, as a visible inclusion
- Soups and broths, particularly instant and retail packed varieties
- Savoury bakery fillings, pies and pastries
- Ready meals and chilled convenience products requiring cooked egg pieces
- Salad bars and food service preparation, where peeling labour is the cost being avoided
- Airline and institutional catering, where portion consistency matters
- Frozen pizza and topping applications
- Pet food and premium pet treats, as a protein inclusion
China Manufacturers of Egg Granulate
Top Egg Granulate manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States egg products broken from shell and processed are regulated by the Food Safety and Inspection Service of the Department of Agriculture under the Egg Products Inspection Act, which requires continuous inspection of the processing establishment and pasteurisation of the liquid before further processing. A cooked, diced egg product is a further processed egg product and falls under the same inspection framework, with labelling and net weight requirements applying. Egg is a major food allergen and must be declared. Where the product is chilled and ready to eat, the controls on post cooking contamination and on Listeria monocytogenes in the packing environment become the practical focus of inspection.
In the European Union egg products are covered by the hygiene rules for food of animal origin, which set requirements for egg breaking centres, prohibit the use of cracked or incubated eggs, and require heat treatment. A cooked ready to eat egg product is additionally subject to the microbiological criteria regulation, which applies a Listeria monocytogenes criterion to ready to eat foods able to support its growth. Egg is a listed allergen under the food information regulation. Codex maintains a code of hygienic practice for eggs and egg products, which is the international reference alongside the general standard for contaminants.
Manufacturing Process
Production begins with shell eggs washed, candled and broken on a rotary breaker, with the contents collected as whole egg or separated into white and yolk. The liquid is filtered, held chilled and pasteurised on the schedule appropriate to the fraction. Where a specific yolk to white ratio is wanted, the two streams are metered together at this point and mixed.
The pasteurised liquid is then coagulated. Two systems are common: a continuous tubular cooker in which the liquid is pumped through a heated tube and emerges as a long cylindrical cooked roll, and a moulded loaf cooker in which the liquid is filled into trays or a continuous mould and set by steam or hot water. The cooked mass is cooled rapidly in chilled water or in a cooling tunnel, which sets the texture and drops the temperature through the range where residual organisms would grow. The cooled loaf or roll is fed to a dicing machine fitted with the required blade set and cut into granulate. The pieces are then either packed chilled under modified atmosphere, or passed through an individual quick freezing tunnel and packed frozen, with metal detection and weight checking before palletising.
