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China Good Quality Frozen Liquid Whole Egg Pasteurized Liquid Whole Egg
1. High efficiency and convenience: Eliminates the need for manual shell-cracking and filtering; it can be poured directly for cooking or baking, making it ideal for large-scale food service and food processing operations.
2. Hygiene and safety: Certified products undergo low-temperature pasteurization before freezing, effectively eliminating harmful pathogens such as *Salmonella*.
3. Rich in nutrients: The yolk and white are blended in their natural proportions, fully retaining the egg's high-quality protein, lecithin, and various essential amino acids.
4. Full functionality: Retains the egg's natural emulsifying, foaming, and binding properties, making it suitable for producing sponge cakes, noodles, and various egg-based products.
5. Easy storage: Freezing technology significantly extends shelf life, facilitating long-distance transport and inventory management compared to fresh eggs.
- Description
- Applications
Nutritional and Compositional Features:
1. High Protein, Zero Fat: Each serving consists almost entirely of pure egg white, with 0% fat and 0% cholesterol.
2. Low Calorie: Rich in essential amino acids, making it an ideal protein source for those looking to lose fat and build muscle.
| Product Information | |
| Place of Origin: | Dalian,China |
| Product Name: | Frozen Liquid Whole Egg |
| Material: | Whole Egg Liquid |
| Ingredient: | Fresh Whole Egg |
| Package: | 10KG/Carton |
| Package Materials: | PE plastic bag(inside),Corrugated boxes(outside) |
| Product Description: | Frozen whole egg liquid is a liquid egg product produced by shelling, blending, filtering, and freezing fresh shell eggs; it is characterized primarily by its convenience, safety and hygiene, and comprehensive nutritional profile. |
| Applications: | Baking and Pastry; Food Service and Institutional Catering. |
| Function: | Efficient and convenient, hygienic and safe, rich in nutrients, nutritionally complete, and easy to store. |
| Storage Conditions: | Store in Frozen Tempature Under -18℃ |
| Shelf Life: | 24 Months |
| Certification: | HACCP, BRC, ISO22000, Kosher, Halal |
1. Baking and Pastry:
Sponge cakes: Used for whipping whole eggs to create foam and provide a light, airy structure.
Breads and cookies: Adds moisture and nutritional value to the dough.
Glazing: Brushed onto the surface of pastries before baking to add a glossy finish.
2. Food Service and Institutional Catering:
Chinese hot dishes: Preparing egg drop soup, egg fried rice, or steamed egg custard.
Fast food processing: Preparing ingredients for egg pancakes and fried eggs, or serving as a binder for breading/batter.
