Pasteurized Egg Production, It is a process that starts with the preservation of the egg from the moment it reaches the enterprise and is completed with cold storage, which is the last stage of pasteurized egg production technology. After the egg washing, egg breaking/separation, homogenization and egg pasteurization processes, which are completely untouched, the product is stored and preserved in the cold chain until it reaches the consumer.
All of the equipment used in the process stages that make up the Pasteurized Egg Production Technology must be produced from hygienic stainless steel material suitable for food use. The process must be carried out meticulously, as exceeding a certain temperature during egg pasteurization will cause the liquid egg to coagulate and become solid, causing it to stick to the process pipeline.
Egg; It can be produced in three different forms; whole egg, egg white and yolk. All three products have different sensitivity to heat, and egg pasteurization should be performed within different temperature parameters. It is a heat treatment applied within the production of pasteurized eggs in order to minimize the risk of diseases caused by foods that are not suitable for consumption, and to eliminate them completely if possible.
Usage Areas of Pasteurized Egg
Pasteurized Eggs
Although it has not yet reached the popularity it deserves for individual consumption in our country, it is frequently used in hotels, restaurants and cafes, especially in the catering sector where mass food production centers are located.
It is preferred intensely in the preparation of products for the pastry group such as biscuit-chocolate factories, bakery product production, cake-cake, thanks to its ease of use and mass production opportunity.
Pasteurized Whole Eggs
It is an industrial product obtained by breaking the egg as a whole in Egg Cracking Centrifuges, separating the shell and transferring the liquid part to the storage tank by whipping it with the effect of centrifugation.
Pasteurized egg white is a valuable source of nutrients that support muscle development in sports nutrition, especially since it contains no fat, apart from essential amino acids and low calories.
In 100 gr pasteurized whole egg;
Water : 75.33%
Protein : 12.49%
Oil : 10,02%
Carbs: 1.22%
Mineral: 0.94%
Energy: It has 149 kcal.
Pasteurized Egg Whites
During the egg breaking process, which is the second stage of Pasteurized Egg Production Technology; It is an industrial product that we should consider as an extremely valuable nutrient store, obtained by separating egg yolk and egg white, storing them separately and passing them through the egg pasteurization process.
Pasteurized egg white is a valuable source of nutrients that support muscle development in sports nutrition, especially since it contains no fat, apart from essential amino acids and low calories.
In 100 gr pasteurized egg white;
Water : 87.81%
Protein: 10.52%
Fat : 0%
Carbs : 1.03%
Mineral : 0.64%
Energy : 50 kcal
Pasteurized Whole Eggs
It is an industrial product obtained by breaking the egg as a whole in Egg Breaking Centrifuges, separating the shell and transferring the liquid part to the storage tank by whipping it with the effect of centrifugation.
Pasteurized egg white is a valuable source of nutrients that support muscle development in sports nutrition, especially since it contains no fat, apart from essential amino acids and low calories.
In 100 gr pasteurized whole egg;
Water : 75.33%
Protein : 12.49%
Oil : 10,02%
Carbs : 1.22%
Mineral : 0.94%
Energy : 149 kcal are available.
As ADK project, we closely follow all the developments in the sector, you can contact our expert teams for your liquid egg and pasteurized egg projects.
