Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Egg Yolk, Egg Whites, Eggs, Liquid
- Technologies
- Standards of Identity
- Whole eggs are a combination of pasteurized egg whites and egg yolks from the same production batch blended together in their entirety, in natural proportions.
- Egg products produced by combining egg whites and egg yolks from different production batches cannot be labeled as whole eggs.
- These products must be identified with an ingredient statement showing the contents of the product as egg whites and egg yolks.
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Usage
Ingredient for foodservice and commercial food processing.
- Processing Overview
- Shell eggs are washed, rinsed, sanitized, and candled, then broken, separated by automation, and monitored for quality and imperfections.
- Egg products are then filtered, pasteurized, and packaged.
- Custom blends (specified egg solids content or added ingredients) are available.
- Examples of Added Ingredients
- Sugar, corn syrup or salt may be added to yolk or whole egg products.
- Refrigerated egg whites may have triethyl citrate added as a whipping aid.
Packaging & Availability
- Availability
- Bulk tank trucks, totes, metal or plastic containers, polyethylene-coated fiber or laminated-foil and paper cartons, and hermetically-sealed polyethylene bags.
- Container size from small bags to cartons (8 oz. to 5 lb.), intermediate-size bag inboxes and pails (20 to 40 lb.) and larger drums and totes (200 to 3,500 lb.).
Storage & Handling
- Storage & Handling
- After opening, liquid eggs should be kept refrigerated at 35 to 40 ºF (1.7 to 4.4ºC) maximum at all times and consumed within two to six days from the date of purchase.
- Once opened, use immediately.