Differences between heat-stable whole egg liquid and salted whole egg liquid:

Heat-stable whole egg liquid: Processed using special techniques or modification treatments, this product withstands higher temperatures without undergoing severe deformation or phase separation (oil-water separation). It maintains excellent emulsion stability and viscosity even under high-temperature or rigorous storage and transport conditions—making it ideal for producing salad dressings or mayonnaise that do not release oil when exposed to summer heat or temperatures as high as 45°C. It is suitable for the industrial production of sauces and seasonings that require high-temperature pasteurization or must maintain their product structure during high-temperature storage.

Salted whole egg liquid: Produced by adding edible salt to pure whole egg liquid at a specific ratio (typically around 5%–10%). The salt enhances the tension and stability of the protein film surrounding air bubbles, which facilitates egg white whipping and prevents premature bubble collapse, while also providing a basic salty flavor. It is suitable for savory baked goods, specific Chinese-style pastries, coatings for meat products, and food processing lines that require pre-seasoning and prioritize foaming performance.

1. Salad dressings and mayonnaise: Maintains a uniform texture and prevents emulsion breakdown during mixing, heating, and homogenization.

2. Bakery and prepared foods: Suitable for the processing of pastries and egg-based products that require high-temperature secondary sterilization or baking.