Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Egg Whites, Dried
- Technologies
Features & Benefits
- Food Ingredients Features
- Advantages
- Long shelf life.
- Stable.
- Easily mixable.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Usage
Ingredient for foodservice and commercial food processing.
- Processing Overview
- Shell eggs are washed, rinsed, sanitized, candled, broken, separated by automation, and monitored for quality and imperfections.
- Liquid whole eggs and yolks are clarified, filtered, and pasteurized using high-temperature, short-time (HTST) pasteurization equipment.
- After pasteurization, they are spray dried.
- The separated egg whites and egg yolks from the same production batch may be recombined in their entirety and identified as whole eggs.
- Egg whites are treated prior to drying to remove naturally occurring glucose and preserve color once dried, resulting in stabilized egg whites for longer storage.
- Glucose is sometimes removed from the whole egg and yolk products for long storage stability.
- Egg whites are more sensitive to heat coagulation.
- They are clarified, filtered, glucose removed, and spray dried prior to pasteurization in a “hot room” maintained at a temperature of at least 130ºF (54ºC) for a minimum of seven to ten days.
- Industry practice often exceeds the required pasteurization regulations - pasteurized at a higher temperature - to improve gel strength.
- This assures elimination of Salmonella if the moisture content of egg solids is kept at approximately 6%.
- The whipping ability of egg whites also improves when stored in the hot room at low moisture levels.
- Added Ingredients
- Sugar (sucrose), or glucose-free corn syrup are sometimes added, according to the supplier’s specifications, sodium silicoaluminate is sometimes added as an anti-caking agent to assure a free-flowing product.
- Whipping additives like sodium lauryl sulfate may be added to dried egg whites at a level of less than 0.1% (by weight of the liquid prior to drying) to assure whipping ability and aeration properties.
- Carbohydrates can be added to increase the egg’s resistance to heat damage, e.g., less protein denaturation during drying and improve stability and flowability of dried egg products.
Packaging & Availability
- Availability
- Foodservice: 6-oz. pouches, 3 and 25-lb. poly packs.
- Commercial: 25 and 50-lb. boxes, 150, 175, and 200-lb. drums.
Storage & Handling
- Storage & Handling
- Store dried eggs as any other dried, powdered food in a cool, dark place.
- Once reconstituted, use immediately or store refrigerated for no more than four days.