Liquid Whole Egg
Liquid whole egg is the complete edible contents of hen eggs, white and yolk blended together at the natural ratio of roughly two parts albumen to one part yolk, filtered, pasteurised and delivered chilled, frozen or in an aseptic pack.
The blend carries about 24 percent solids, of which roughly half is protein and rather more than a third is lipid contributed entirely by the yolk. That composition is what makes whole egg the single most functionally versatile ingredient in the bakery and prepared food industries. Albumen protein sets into a firm gel on heating and can be whipped into a foam, while yolk supplies phospholipids and lipoproteins that emulsify fat and water, along with the carotenoids that give the characteristic colour.
The product is a homogeneous yellow to orange fluid, fully miscible with water and other liquid ingredients, and it thickens and coagulates from around 62 degrees Celsius upwards. That low coagulation threshold is the constraint on everything done to it, since pasteurisation must sit just below the point at which the protein sets. Once opened, chilled whole egg has a short shelf life and is handled as a high risk ingredient throughout.
We source bulk Liquid Whole Egg from top China manufacturers for our partners. The manufacturer is in Jiangsu. 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.
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- Function
- Protein
Specifications
| Item | Specification |
|---|---|
| Appearance | Homogeneous yellow to orange liquid, free from shell and membrane |
| Odour and Taste | Characteristic fresh egg, free from sour, musty or foreign notes |
| Total Solids | Minimum 23.0% |
| Protein | Minimum 11.5% |
| Fat | Minimum 10.0% |
| pH | 7.0 to 7.8 |
| Lactic Acid | Maximum 1,000 mg/kg on dry matter |
| Shell Residue | Maximum 100 mg/kg |
| Pasteurisation Verification | Alpha-amylase negative |
| Total Plate Count | Maximum 50,000 cfu/g |
| Enterobacteriaceae | Maximum 100 cfu/g |
| Escherichia coli | Absent in 1 g |
| Salmonella | Absent in 25 g |
| Storage Temperature | 0 to 4 degrees Celsius chilled, or below minus 18 degrees Celsius frozen |
Common Markets Grades
The main grade decisions concern preservation and standardisation. Chilled pasteurised whole egg holds for a matter of days at refrigeration, extended shelf life and ultrapasteurised material filled aseptically holds for weeks, and frozen product holds for months. Frozen whole egg is normally stabilised with about 10 percent salt or sugar, because the yolk lipoproteins gel irreversibly on freezing and the resulting product would otherwise be lumpy and unusable, so the stabiliser choice fixes the end application and appears on the label.
Beyond preservation, buyers specify solids content, with standard material near 24 percent and concentrated grades taken higher for bakery use, and colour, since yolk pigmentation varies with hen diet and pasta and mayonnaise producers work to a colour fan. Whole egg blended off the natural ratio, with extra yolk added for richness or extra white for a firmer set, forms a separate formulated grade. Cage free, free range, barn and organic lots are traded against the same specification with segregation and audit records rather than a different analysis.
Applications
- Industrial cake, sponge and muffin batters, where it provides structure, aeration, colour and moisture in one addition
- Custards, flans and baked dessert fillings, relying on heat set coagulation of the egg protein
- Quiche, omelette and egg patty manufacture for foodservice and frozen breakfast lines
- Ready meals and prepared sauces, dosed as a liquid binder and thickener
- Fresh and dried egg pasta, contributing colour, bite and protein
- Batter and breading systems, where egg improves adhesion of the coating to the substrate before frying
- Meatballs, terrines and fish cakes, used as a binder holding the matrix together during cooking
- Enriched breads and brioche, where whole egg softens the crumb and extends freshness
- Foodservice kitchens and institutional catering, where pre-broken pasteurised egg removes shell handling and the Salmonella risk that comes with it
- Egg powder manufacture, where pasteurised liquid whole egg is the feed to the spray dryer
China Manufacturers of Liquid Whole Egg
Top Liquid Whole Egg 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 liquid whole egg is an egg product regulated by the Food Safety and Inspection Service of the Department of Agriculture under the Egg Products Inspection Act, which requires continuous inspection at the processing plant and pasteurisation to the time and temperature combinations laid down in the egg products regulations. Shell eggs before breaking fall to the Food and Drug Administration under the egg safety rule directed at Salmonella Enteritidis on the farm. Eggs are a major food allergen under the Food Allergen Labelling and Consumer Protection Act, so egg must be declared in any food containing the ingredient.
In the European Union Regulation (EC) No 853/2004 covers egg products, requires heat treatment, sets conditions for approved establishments, and fixes limits on shell residue and on lactic acid content as an indicator of raw material quality. Microbiological criteria, including a Salmonella food safety criterion and an Enterobacteriaceae process hygiene criterion, are set out in Regulation (EC) No 2073/2005. Eggs are listed in Annex II of Regulation (EU) No 1169/2011 and must be emphasised in the ingredient list. Codex maintains a code of hygienic practice for eggs and egg products covering the same ground internationally. No E number or JECFA specification applies, since this is a food rather than an additive.
Manufacturing Process
Shell eggs from the packing station are candled for cracks, blood spots and internal defects, washed and sanitised on a roller conveyor, then dried, since any moisture remaining on the shell carries surface contamination into the contents at the moment of breaking. Automatic breaking machines crack the eggs and, for a whole egg line, combine white and yolk directly, with inspection points diverting any cup showing an off odour or discoloured contents.
The combined liquid runs through filters and a clarifier to take out shell fragments, membrane and chalazae, then into chilled buffer tanks where it is agitated to a uniform blend and standardised on solids or colour if the specification requires it. Pasteurisation is carried out on a plate heat exchanger in a narrow window, in the region of 60 to 62 degrees Celsius with a hold of several minutes, which is enough for the required reduction of Salmonella but below the point at which the protein coagulates and fouls the plates. Adequate treatment is confirmed by an enzyme marker test rather than by the temperature chart alone. The pasteurised liquid is cooled immediately to below 4 degrees Celsius and filled into bag in box, aseptic cartons or road tankers, or frozen in blocks or totes after the addition of salt or sugar. Cold chain integrity is monitored from filling to delivery, since the product supports rapid microbial growth if it warms.
