Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Eggs, Frozen
- Technologies
Features & Benefits
- Food Ingredients Features
- Advantages
- Long shelf life.
- Stable.
- Mixable.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Usage
Ingredient for commercial food processing.
- Processing Overview
- Shell eggs are washed, rinsed, sanitized, and candled, then broken, monitored for quality and imperfections, and yolks separated from whites by automation. Separation is not necessary if whole eggs are being processed.
- Egg products are then clarified, filtered, pasteurized and filled into containers and frozen at -10 to -40 °F (-23.3 to -40 °C).
- Egg yolks and whole eggs generally must be mixed with sugar, salt, or other edible ingredients such as corn syrup, phosphates, or other carbohydrates, to prevent gelation (increased viscosity) caused by the lipid portion of the lipoproteins in the freeze-thaw cycle.
- When the protein molecules interact with each other upon thawing, they form insoluble aggregates that make thawed yolks gel-like and gummy.
- Gelation of the yolk or whole egg may be prevented by homogenization and the addition of about 10% sucrose or sodium chloride prior to freezing.
- Some egg white products contain an ester-type whipping agent such as triethyl citrate.
- Added Ingredients
Citric acid may be added to some yolk or whole egg products to prevent greening.
Packaging & Availability
- Availability
- 30-lb. container and 4, 5, 8, 10-lb. pouches or waxed cartons.
- Plastic pails up to 40 lb.
Storage & Handling
- Storage & Handling
- Stored at 0 to -5 °F (-17.8 to -20.6 °C) frozen eggs can be held for years.
- Defrost only as much as needed, in unopened containers, in the refrigerator or under cold running water.
- Use the defrosted product immediately.
- With extended storage, some physical changes like the coagulation of certain protein fractions of egg whites or gelation of the yolk, may occur.
- Frozen eggs cannot be refrozen once thawed.
- Store thawed eggs at the coldest possible refrigerator temperature (35 to 40 °F, 1.7 to 4.4 °C) for no longer than three days.