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