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More Popular Salted Whole Egg Liquid Egg Liquid With Salt
1. Lowers coagulation temperature: Ions from the salt neutralize protein charges, causing the egg mixture to thicken and set at a lower temperature.
2. Improves texture and mouthfeel: Adding salt prior to cooking prevents proteins from bonding too tightly and expelling moisture, resulting in moister, more tender scrambled or steamed eggs.
3. Industrial processing advantages: In commercial liquid egg production, the addition of salt enhances emulsification properties and freeze-thaw stability, thereby extending the frozen shelf life.
- Description
- Applications
Differences between salted whole egg liquid and salted egg yolk liquid:
Salted whole egg liquid: Produced by shelling fresh eggs, blending the egg whites and yolks in their natural proportions, and mixing in a specific amount of edible salt. It offers a balanced ratio of protein, fat, and moisture, retaining the comprehensive nutritional profile of the whole egg. In applications such as baking or surimi processing, it provides uniform protein content and appropriate moisture, resulting in a softer, moister finished product. It is widely used in standard cakes, breads, and pastries, as well as in certain Chinese dishes and meat products.
Salted egg yolk liquid: Produced by separating the egg white from a fresh egg and processing only the yolk with a specific amount of edible salt. It contains no egg white, and the concentrations of fat, lecithin, and cholesterol are significantly higher than in whole egg liquid. The added salt enhances the emulsifying properties and freeze-thaw stability of the yolk's phospholipids, preventing oil-water separation. It is a key ingredient for making mayonnaise, salad dressings, custard, premium cream fillings, and cookies.
| Product Information | |
| Place of Origin: | Dalian,China |
| Product Name: | Salted Whole Egg Liquid |
| Material: | Fresh eggs |
| Ingredient: | Fresh eggs,table salt |
| Package: | 10kg/carton |
| Package Materials: | Plastic composite bag(inside),Corrugated boxes(outside) |
| Product Description: | Salted whole liquid egg is an industrially produced, pasteurized egg product made by beating fresh whole eggs and adding salt in a specific proportion; it is commonly used in commercial cooking, baking, and the preparation of salad dressings. |
| Applications: | Salad dressing preparation, commercial kitchen operations |
| Function: | Contains inherent salt content; suitable for the processing of specific savory dishes and sauces. |
| Storage Conditions: | Store in Frozen Tempature Under -18℃ |
| Shelf Life: | 24 Months |
| Certification: | HACCP, BRC, ISO22000, Kosher, Halal |
1. Salad dressing production: Provides stable emulsification and a base level of saltiness.
2. Commercial kitchens: Used for the rapid preparation of scrambled eggs, egg pancakes, or egg-wash coatings for frying.
