Description
We carefully separate the egg from its shell, thoroughly filter the resulting egg mass, homogenize and pasteurize it at high temperatures without affecting its physical properties. This mixture of natural egg white and yolk in their natural ratio is called egg mélange, which is widely used in the food industry.
Pasteurized whole egg mixture (egg mélange) can be produced in liquid or dry form. Which of these forms is suitable for your production is up to you to decide, since it depends on storage capacity, as well as on the type of equipment installed and the recipes for finished products. RuzOvo pasteurized whole egg dry or liquid mixture is invariably a complete alternative to fresh eggs in shell with all natural properties and characteristics, while having a number of additional advantages, which will help you completely eliminate the risks associated with the use of raw materials of animal origin and focus on your own products.
Our company does not stand still and is constantly developing, modernize its equipment and offering effective and safe modern solutions for the food industry. One of such know-how is the production of pasteurized highly viscous mélange with the addition of up to 55% sugar for the production of European confectionery products. RuzOvo is the only plant in Russia today that is capable of producing safe high-viscosity mélange with sugar on a wholesale scale that meets all quality requirements, pasteurized, homogenized and fully ready for further use at the customer's production without losing the functional properties of a natural egg in shell.
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Name: |
Liquid whole egg |
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Liquid pasteurized chilled as per GOST 30363-2013 |
Liquid pasteurized frozen as per GOST 30363-2013 |
Liquid pasteurized chilled as per with 50 % of sugar, TU 9219-005-99994833-13 |
Powder as per GOST 30363-2013 |
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Application: |
Applied instead of fresh eggs in the confectionery, bakery, meat-processing sectors of the food industry, for production of frozen semi-finished products, ice cream, as well as in the HoReCa segment. |
Widely used in the confectionery industry on automatic lines for production of biscuits, as well as for production of ice cream. The sugar content can be from 5 to 50%, depending on the Customer’s needs. |
Applied instead of fresh eggs in the confectionery, bakery, meat-processing sectors of the food industry, for production of frozen semi-finished products, ice cream, as well as in the HoReCa segment. |
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Ingredients: |
Made from edible chicken eggs (mixture of egg white and yolk in their natural ratio, separated from the egg-shell) |
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Mass fraction, %, not less than |
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Dry substance |
23.5 |
23.5 |
60.0 |
95.0 |
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Fat |
10.0 |
10.0 |
5.0 |
38.0 |
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Protein substances |
10.0 |
10.0 |
5.0 |
45.0 |
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Solubility, %, not less than |
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85.0 |
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Extraneous impurities |
Not allowed |
Not allowed |
Not allowed |
Not allowed |
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QMA&OAMO, CFU/g, not more than |
1.0×105 |
1.0×105 |
1.0×105 |
5.0×104 |
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Packaging: |
Aseptic three-layer Bag-in-Box bags 2, 5, 10, 20, 1000 L as per GOST 12302 in corrugated boxes as per GOST 9142 or in reusable plastic packaging, Jerry Cans 5 kg.
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Corrugated boxes as per GOST 9142, unimpregnated 4- or 5-layer kraft bags made of paper as per GOST 2226 with a pre-inserted insert made of polyethylene food film as per GOST 10354. |
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Shelf life: |
At t=0..+4°C - 30 days |
At t<12 °C - 10 months At t<18°C - 18 months |
At t=0..+4°C - 30 days |
At t<+20°C - 12 months At t<+4°C - 24 months |
Whole egg powder reconstitution: in proportion of 1 weight part of whole egg powder + 3 part of water at room temperature. Mix everything thoroughly, hold for 10-15 minutes for better dissolution, with intermittent mixing