Igreca, France's leading egg processor, produces egg products mainly for the food and catering industries: these ingredients, created from fresh eggs, are delivered in liquid or powder form as required. Igreca also ships its frozen egg products in 20 kg rectangular tubs, transported by refrigerated tanker trucks.
Frozen egg products for the food industry
The food industry and many catering professionals use egg products to make ready-made meals, pastries, ice creams and other confectionery for the general public. These ingredients, packaged in liquid or frozen form, are easier to store and work with. In addition to this practical advantage, egg products are rigorously controlled and offer a higher level of food safety than traditional, unprocessed eggs.
Liquid or frozen egg products are delivered ready-to-use. It differs from fresh eggs in that its shelf life is extended by pasteurization. This heat treatment, carried out at high temperatures (between 50 and 70°C), guarantees the biological quality of the egg product.
One white, one yolk or one whole egg processed into frozen egg products
Frozen egg products from the Igreca factory concentrate, as required, the mixed contents of a whole egg, or just the yolk or white. These two elements are extracted and separated by a machine that also breaks the shells of fresh eggs.
The resulting liquid is filtered, homogenized and immediately placed in a negative chamber for freezing (between -12 and -18 C°). The egg product is then shipped to the end customer within 24 hours.
All these operations are carried out under very strict hygiene conditions, controlled at every stage by an integrated laboratory which also ensures that the cold chain is maintained.
Eggs processed into frozen products: preserving the culinary quality of fresh eggs
An egg white or yolk processed into an egg product, then frozen, has the same nutritional qualities as the original egg: it contains the same levels of vitamins A, B, D, E, K, minerals and trace elements, phosphorus, iron and magnesium.
The natural properties of the original yolk and white are also preserved. They are essential to the success of many pastry recipes (among others): the coagulating power of the whole egg is maintained. The surface-active properties of egg white's main protein, ovalbumin, remain intact, making it ideal for foaming creams. Lecithin in egg yolk (a lipid) retains its binding and emulsifying functions.
The use-by date (BBD) of a packaged egg product delivered frozen varies between 12 and 24 months, provided the ingredient is stored in a negative environment at -18°C. Once defrosted, egg products made from egg white, egg yolk or whole egg should be used and consumed quickly, in order to benefit from their full culinary and taste potential.
Find out more about frozen egg yolks, frozen egg whites and frozen whole eggs, as well as liquid and powdered eggs .
Choose your frozen egg product (yolk, white or whole egg) according to how your laying hens are raised.
Eggs processed into liquid egg products and packaged in a frozen state come from egg-laying farms rigorously selected by Igreca. Their origin and farming conditions are indicated on the label. This traceability is a guarantee of quality and safety for the end customer.
The customer can choose his egg product according to the poultry farmer's rearing method: organic (code 0), free-range (code 1), free-range (code 2) or traditional (code 3).