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Pasteurised egg productsegg 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.
temperature of 10°C. It is easier to break the egg at a low temperature.
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.
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.
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.
Filling in this way excludes contamination.