Chilled Egg Albumen Liquid

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    Whole Egg Powder (WEP)

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    Chilled Egg Albumen Liquid

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    Chilled Whole Egg Liquid
    Chilled Egg Yolk Liquid

    Lean, Clean, Functional Protein

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    Ingredients: Hen Egg Albumen 

    Process:Premium hen egg yolks are separated and pasteurized to eliminate Salmonella and other microbes. The liquid yolk is then stored under chilled conditions (0–4 °C), retaining freshness and functional properties. Ideal for foodservice, industrial kitchens, and formulation applications.

    Application:

    • Bakery & Confectionery — Improves color, flavor, volume, and moisture retention
    • Emulsions — Natural emulsifier in dressings, mayonnaise, and sauces
    • Pasta & Convenience Foods — Enhances texture, gloss, and stability
    • Food Service & Catering — Easy to use for high-volume preparation and dosing

    Advantages:

    • High Nutrient Retention
    • Ready-to-Use & Easy to Store
    • Minimized Microbial Risk
     
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    Physico-Chemical Characteristics

    • Moisture: ≤ 60%
    • Fat Content: ≥ 30%
    • Protein: ≥ 10%
    • pH: ~6.5 to 7.5
    • Appearance: Golden-yellow, viscous liquid

    Microbiology Characteristics

    • Total Plate Count: ≤ 10,000 cfu/g
    • Yeast & Mold: < 10 cfu/g
    • Coliforms: < 10 cfu/g
    • Salmonella: Absent in 25 g sample
    • Staphylococcus aureus: Absent
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    Shelf Life & Storage

    Storage Temperature: Keep refrigerated between 0 °C – 4 °C
    Shelf Life: Up to 30 days in unopened packaging under proper refrigeration

    Packaging

    Packaging Sizes: 1 kg, 5 kg, and 20 kg buckets or aseptic bag-in-box, (BIB) formats
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