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Pasteurised egg products

In the meantime, three kinds of pasteurised egg products are brought on the market: pasteurised egg, pasteurised egg white and pasteurised egg yolk. These products have rather similar characteristics as the non-pasteurised raw egg. Raw egg products are used in many nourishments. However, the food safety cannot be guaranteed. It is safe to use the pasteurised egg products in food. To improve the storage life of pasteurised egg products sugar and salt are added. All three types of pasteurised egg products are available with various salt and sugar concentrations.

Storing

After the arrival of the eggs they are stored at a cool temperature of 10°C. It is easier to break the egg at a low temperature.

Breaking

Class B and C of eggs are used for pasteurised egg products. The size of the eggs is not important. The eggs do not need to be coded because the shell is removed. The eggs are broken in an automatic system. This system makes sure that the shell of the eggs are evenly broken. In this process the egg yolk remains whole. The content of the eggs is caught in separate bins. Should the egg yolk of an egg break, then only the content of this egg is not suitable to be separated.

Separation

After the egg is broken the egg white and yolk can be separated from each other. The contents are not separated when a pasteurised whole egg is to be obtained.
The egg white and yolk can be separated by transporting the egg over a hollow tube. After a certain distance the tube is perforated. The egg white can leave the tube through the holes. The yolk is further transported and caught at the end of the tube.

Mixing/stirring

The whole egg, the egg white or the egg yolk is stirred in order to obtain a more even product. When an even mass is obtained it can be pasteurised. The stirring of the egg white has to happen calmly because the characteristics of whipping have to be avoided.

During this phase the additives are added. Sugar and salt are added to increase the storage life; it is also possible to add preservatives. There are a few possibilities of the amount of the additives.
When sugar is added 50% sugar is added to the egg product. This product is especially used in sweet products like bakery products or confectionery.
When salt is added 6% at least and 11% at most is added. When a layer of salt is added (6-8%) 1% of preservatives is added in the form of benzoate.

Pasteurising

The products are ready to be pasteurised. In the process of pasteurising all vegetative microorganisms are killed. Salmonella is an important microorganism in egg products. The pasteurising process is adjusted in such a way that Salmonella is also killed.
It is demanded that in pasteurising the characteristics of the product do (practically) not change. Therefore, it is important that the temperature does not rise above the solidification temperature (63°C) of egg white.

Cooling

To guarantee the storage life of the products they are rapidly cooled down to a maximum temperature of 3°C. This temperature avoids the growth of spores of microorganisms.

Packing

In general the egg products are filled aseptically. Filling in this way excludes contamination.

Stocking

The product is cooled down afterwards. The preferred temperature is 0-3°C, but the stocking temperature is 4°C at maximum. The storage life of the pasteurised egg products depends on the sugar or salt percentage and the added preservatives. When stored in a cool place the egg products have a storage life of 6 weeks.

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User comments

2007-10-02 09:08:02

Name: Ralf Lemmerling
Ik ben voor mijn opleiding tot manager/ eigen ondernemer bij SVO met een innovatief product bezig. Ik wil hierin graag gepasteuriseerd heelei verwerken.

Ik heb een aantal vragen hierover.
Waar kan ik het kopen, in welke hoeveelheden en wat kost het?

2008-01-28 21:36:03

Name: editor namens vragensteller
Ik lees op uw website over de beschikbaarheid van gepasteuriseerd eigeel.
Kunt u mij melden waar ik dit product in kleine porties kan kopen?
In een ‘gewone’ supermarkt’ kan ik geen gepasteuriseerd eigeel meer vinden en ben nu als kleingebruiker aangewezen op de grote verpakkingen van de Makro.
Alvast hartelijk dank voor uw reactie.

2008-05-06 15:23:01

Name: rvt europasquare
Beste,

In het rvt waar ik werk is er een hele discutie op gang ivm de HACCP en zachtgekookte eitjes, de zogehete" paardeogen" en de niet volledig door en door gegaarde eibereidingen die op de afdelingen zelf bereid worden. Bestaan er eieren die nog in de schaal zitten en toch veilig zijn?
dank voor u tijd

2008-05-09 15:49:10

Name: editor
Als de schaal geen barsten vertoont en het waslaagje buitenop het ei intakt is, zijn eieren veilig om ook zachtgekookt te gebruiken.
In Nederland is het gebruikelijk om eieren niet te wassen ter bescherming van het waslaagje en eierleveranciers voeren een tik-controle uit (apparatuur van MOBA) om aan het geluid te horen of de schaal heel is of niet. Zodoende zou de consument alleen hele en veilige eieren moeten kunnen kopen. Bij een normaal tijdverloop tussen aankoop en verbruik kan een eventuele beschadiging van waslaag of schaal nagenoeg geen risico opleveren.

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