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Factory Direct Supply Sweetened Liquid Whole Egg Sugar-Added Whole Egg Liquid
1. Stable foam: Sugar increases the viscosity of the egg mixture and forms a strong film around the proteins, preventing air bubbles from bursting or collapsing.
2. Fine texture: During whipping, it traps more fine air bubbles, resulting in significant volume expansion and a soft, airy crumb structure in the final product (such as sponge cake).
3. High osmotic pressure: High sugar content (commercial products often contain 45% to 55% sugar) lowers water activity, thereby inhibiting microbial growth.
4. Baking-specific: Widely used in making cakes, cookies, and desserts; it provides sweetness while improving the product's structure.
5. Industrial liquid egg: A commercially processed product that is pasteurized and sweetened; it is easier to store for long periods and measure for industrial-scale use compared to fresh eggs.
- Description
- Applications
| Product Information | |
| Place of Origin: | Dalian,China |
| Product Name: | Sweetened Liquid Egg/ Sugar-Added Egg Liquid |
| Material: | Fresh eggs |
| Ingredient: | Fresh eggs, white granulated sugar, glucose powder |
| Package: | 400g*30 bags/carton |
| Package Materials: | Composite film rolls(inside),Corrugated boxes(outside) |
| Product Description: | Sweetened liquid egg is a liquid egg product made by blending fresh eggs with granulated sugar; primarily used in the preparation of desserts such as cakes, egg tarts, and ice cream, it helps extend shelf life and simplifies the baking process. |
| Applications: | Baking and pastry making, Traditional food and beverages |
| Function: | Significantly enhances foam stability, improves the mouthfeel of baked goods, and extends industrial shelf life. |
| Storage Conditions: | Store in Frozen Tempature Under -18℃ |
| Shelf Life: | 24 Months |
| Certification: | HACCP, BRC, ISO22000, Kosher, Halal |
1. Sponge cakes and chiffon cakes: Whisking whole eggs or egg whites with sugar stabilizes the foam structure, resulting in a soft, airy, and fine-textured cake.
2. Cookies and biscuits: Mixing the sweetened egg mixture with fats promotes caramelization during baking, enhancing crispness and aroma.
3. Egg tarts and puddings: Sugar dissolves into the egg and milk mixture; upon baking or steaming at high heat, it sets to create a delicate, smooth, and tender texture.
4. Boiling water-poured egg soup: Crack an egg into a bowl, add sugar, and pour in boiling water to create an egg-drop soup; the texture is smooth and tender, making it a quick and simple breakfast option.
5. Brown sugar egg soup: Cooking or steeping egg mixture with brown sugar is a common remedy for quickly restoring energy after childbirth or during periods of physical weakness.
