EGG PRODUCTS are the products obtained from eggs, from their different components or blends, once the shell and membranes have been removed and that are destined for human consumption. They can be partially complemented by other food products or additives and can be found solid, concentrated, liquid, dried, crystallized, frozen, deep-frozen or coagulated.
The range of egg products included under this definition is very wide. In DAGU S.A. we focus on liquid egg products: whole, yolk, white and blends in different proportions. The shelf life of our egg products is of three weeks.
The conventional heated pasteurising process involves maintaining the product at a temperature of between 64 - 65 ºC for 3 - 4 minutes. This guarantees the elimination of pathogenic micro-organisms, which may be found in the liquid egg, i.e. mainly salmonella, but it does not sterilize the product.
Types of egg products:
- Pasteurized liquid egg: Pasteurized product obtained from eggs without the shell.
- Pasteurized liquid white: Pasteurized product obtained from fresh eggs, without the shell or the yolk.
- Pasteurized liquid yolk: Pasteurized product obtained from eggs without the shell or white.
- Hardboiled egg (with or without the shell): Eggs boiled in water with the shell, which are marketed both with or without the shell.
- Dehydrated Egg: Product obtained from pasteurized egg without shell, from which the water has been removed.
- Dehydrated white: Product obtained from pasteurized egg white after removing the water from its composition.
- Dehydrated yolk: Product obtained from pasteurized egg yolk, from which the water has been removed, either partially or totally.
- Ready-cooked meals with egg as their main ingredient: Omelettes and scrambled eggs, with different ingredients.