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Advantages of egg products
Egg products to Shell eggs benefits

Food Safety

Shell eggs
When using shell eggs in the manufacturing facilities there’s a great fear of Salmonella or other pathogenic organisms
Egg products
Egg products are being heat treated during pasteurization to destroy harmful bacteria. Aseptic packaging is used to ensure extra safety.

Economy of time and resources

Shell eggs
Using shell eggs in food manufacturing needs lots of resources for washing, breaking and shell utilization. More over transportation terms and short lead-time cause the rise of logistic cost.
Egg products
Egg product is the ready to use egg already broken and if necessary separated. It can be transported easily and can be kept and used without waste. The transportation, storage and use lead to no waste. Taken together, these factors allow you to obtain the cost-effective ingredient concept.

Convenience

Shell eggs
An egg is the raw stuff only that is subject for transformation into the ingredient. This operation hinders the manufacturing process especially if separated products are needed.
Egg products
Egg products are easy to handle, free from preparatory fuss and shell utilization. It’s ready to use ingredient: whole egg is homogenized, egg white and yolk are thoroughly separated.

Storage period

Shell eggs
You can’t keep shell eggs for long even in cool conditions.
Egg products
Liquid egg products will keep the properties during 15 months under special temperature condition, egg powder can be used for two years.

Storage condition

Shell eggs
Refrigerated storage space is compulsory to preserve the quality of shell eggs.
Egg products
First egg products are easy to store; you don’t need much storage space. And second wide range temperature condition is applicable.

Transportation

Shell eggs
Egg is fragile and requires special refrigerated containers for transportation and short lead-time.
Egg products
Egg products are the most convenient and economical form for transportation which causes no losses because of breakage en route

Taste and value

Shell eggs
Chicken egg brings savour and nutritious value!
Egg products
Chicken egg brings savour and nutritious value!
What extra benefits of liquid egg products?
No product waste
Liquid egg white or yolk are the proper solution if you need yellow or white product only. The absence of residues will save labor and material resources.
Compact
1 kilogram of egg product equals from 18 to 60 eggs. It lowers storage space and transportation cost.
Customized packaging
Liquid egg products are poured in PET cans of different volume or in aseptic bag in box. The customer can choose the proper format.
Chilled or frozen
Liquid egg products can be stored from +4 до −18 °C remaining constant. And the freezing enables to get the longer shelf-life.
Product consistency and additional properties
Physico-chemical parameters of egg products can be controlled and standardized that’s why there is no need of receipt adjusting. New egg products with special properties can be developed by adding some extra ingredients (salt, sugar, enzymes).
What extra benefits of egg powders?
No product waste
When using shell eggs or liquid egg products 3-5% of product remains unused due to losses within the package or product waste. But only dry egg products are used waste-free. The usage of the whole batch is ensured owing to the long shelf-life.
Customized packaging
Egg powders are packed in craft boxes per 20 kg and carton boxes with polyethylene liner inside per 20 kg or 25 kg. The customer can choose the proper format.
Compact
The 20 kg craft bag of whole egg powder substitutes 1800 shell eggs, and 20kg of egg white powder equals to 6000 shell eggs.
No temperature control
Egg powders doesn’t need special temperature condition nor during transportation not during storage.
Controlled quality
The characteristics of egg powders can be controlled and analyzed before purchase. New egg products with special properties can be developed by adding some extra ingredients (salt, sugar, enzymes).