Frozen Whole Egg Liquid

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    Whole Egg Powder (WEP)

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    Frozen Whole Egg Liquid

    Home / Frozen Whole Egg Liquid

    Frozen Egg Goodness

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    Ingredients: 100% Whole Egg (Hen Shell Egg)

    Process:Premium hen shell eggs are carefully pasteurized to eliminate Salmonella and harmful microbes, ensuring food safety and freshness. The liquid whole egg is frozen under controlled conditions (–18°C) to retain its natural taste, nutrients, and functionality. Perfect for bakeries, confectioneries, food service, and industrial kitchens.

    Application:

    • Bakery & Confectionery – Improves structure, texture, and moisture retention.
    • Emulsions – Natural emulsifier for mayonnaise, dressings, and sauces.
    • Pasta & Convenience Foods – Enhances gloss, texture, and stability.

    • Food Service & Catering – Easy for large-scale preparation and dosing.

    • Long Shelf Life
    • High Protein & Nutrient Value
    • Ready-to-Use & Easy to Store
    • Minimizes Microbial Risks
     
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    Physico-Chemical Characteristics

    pH: 7.0 – 8.0 Fat Content: Min. 9.0% Protein Content: Min. 10.0% Total Ash: Max. 1.2% Total Solids: Min. 23%
    Appearance: Normal taste, odour & natural egg colour

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    Microbiology Characteristics

    • Standard Plate Count: ≤ 5000 cfu/g
    • Coliforms: ≤ 10 cfu/g
    • E. coli: Absent
    • Salmonella (25g): Negative
    • Staphylococcus aureus: Absent
    • Yeast & Mold: ≤ 100 cfu/g
    • L. monocytogenes (5x1g): ≤ 100
    • Enterobacteriaceae (1g): <10
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    Packaging, Shelf Life & Storage

    Packaging Sizes: 5 kg, 10 kg, 20 kg buckets or aseptic bag-in-box, cartons with inner polybags (custom options available).
    Storage Temperature: –18°C
    Shelf Life: 24 months (unopened, stored at –18°C).

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    Reconstitution for Frozen Whole Egg Liquid:

    Simply mix chilled hen yolk powder with clean, cool water in a 1:1.25 ratio (1 part powder to 1.25 parts water) to restore its original texture and functionality. Ideal for use in cooking, baking, and food processing.

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