Ingredients: pasteurized liquid whole egg of fresh shell eggs
Produced by breaking eggs followed by pasteurization and homogenization
Properties: physical and chemical properties are identical to a fresh hen egg.
Rich dark yellow color, dry matter min. 23%
Application: direct substitute to a fresh shell egg
Packaging: bag in box, 10, 20, 1000 kg aseptic packages.
1 and 5 liter plastic cans.
Shelf life: in pure and perfectly ventilated refrigerator or freezer:
0 +4 °C no more than 40 days
-18 °C no more than 15 months
Ingredients: pasteurized liquid egg yolk of fresh shell eggs, salt, enzyme
Produced by separation, followed by fermentation and pasteurization
Properties: high thermal stability and emulsifying ability provides
stable emulsions in high temperature conditions, long-term storage
Application: pasteurized liquid egg yolk from fresh shell eggs, salt, enzyme
Packaging: bag in box, 10, 20, 1000 kg aseptic packages.
1 and 5 liter plastic cans
Shelf life: in pure and perfectly ventilated refrigerator or freezer:
0 +4 °C no more than 21-30 days
-18 °C no more than 15 months
