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Eggs and egg products

Eggs and egg products

Eggs and egg products for food industry

Eggs and egg products. Accuracy in our diet

Eggs are a natural food used in the preparation of different recipes. 65% of the egg’s content is water, 12% proteins, 11% fats and 11,5% mineral salts. They supply a great quantity of vitamins, in particular, A, B6, B12, D and E vitamins.
The fats contained in eggs are mainly monounsaturated and polyunsaturated, therefore good for our health, since they help to reduce the level of LDL cholesterol (bad cholesterol) and increase the HDL cholesterol (good cholesterol).

According to their different features, eggs can be divided into two categories:
category A: clean and whole eggs intended for the retail trade. The eggs in category A do not have to be subjected to washing and cooling procedures. Eggs belonging to category B = all the eggs which do not fit into category A. The eggs in category B are destined for the food processing industry, after pasteurization.

Organic eggs deserve a special mention, since they are subject to stricter controls, the chickens bred with extensive methods so as not to stress them, while they eat only organic feedstuffs.

In the confectionery and food sectors, egg products are largely used as egg substitutes. According to the definition provided by the CE regulation no. 853/2004 of the European Parliament, egg products are “those processed products obtained through the processing of eggs or different egg components and mixes, as well as through further transformation of the same processed products".

To give some examples, the following products are defined egg products: pasteurised shelled eggs, pasteurised yolks, pasteurised albumen and pasteurised powder eggs.

Since they are easier to use and more price competitive than eggs, egg products are used in several ways, from the industrial production of snacks and ice-creams to egg pasta.

Egg mousse spray EGGY
Hen eggs from organic farming

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