Igreca produces solutions based on powdered, liquid or frozen egg whites. This last formula, which requires storage in a cold room set at negative temperature (between -12 and -18 C°) guarantees the quality of the egg product and ensures an increased shelf life of 12 to 24 months.
Egg product made from frozen egg whites, an ingredient suitable for the food industry
In companies in the food sector, egg products made from egg whites are preferred to fresh shell eggs. These ingredients, delivered ready to use, offer multiple advantages and meet the productivity constraints and health requirements of the industrial sector. In addition to being easy to store, an egg product made from egg whites offers maximum food safety. After defrosting, its culinary and nutritional qualities are equivalent to those of traditional eggs.
Steps for making frozen egg whites
An egg product is made with eggs that arrive fresh at the Igreca factory. They all come from egg-laying farms rigorously selected by the company according to quality criteria. In particular, we ensure that the rearing standards set by French and European authorities are duly observed. Igreca is also committed to working with producers who take animal welfare into consideration.
Breaking fresh eggs and separating whites and yolks
The eggs received at the Igreca factory are first passed through a machine that breaks the shell and separates the contents with millimetric precision. Separated from the yolk, the white is collected in a dedicated container.
Egg white filtration and pasteurization
The transformation of an egg into a frozen egg product takes place under very strict hygiene conditions. Each operation is monitored by experts from an in-house laboratory to ensure compliance with health standards.
The white is first filtered to remove any shell residue.
A pasteurization phase then guarantees the biological quality of the frozen egg product. This heat treatment also extends the egg product's shelf life.
Egg white-based egg product for freezing
The liquid egg white is then placed in a cold room to be frozen at the required negative temperature. In this form, it is shipped by refrigerated truck to the end customer, who receives it in special packaging: a 25 kg tub.
Frozen egg white preserves its nutritional and culinary qualities
Once thawed, egg products must be used quickly, before their nutritional and culinary properties deteriorate.
The coagulating and foaming powers of egg whites
The egg white, 88% water, also contains a high concentration of protein (over 10%). Among these, ovalbumin accounts for around 60% of an egg's weight. This molecule is renowned for its surface-active properties, which are at the origin of foamy egg whites.
Like the yolk, egg white has coagulating properties, and solidifies during cooking, giving consistency to recipes such as pasta, surimi, meringue, macaroons and charcuterie. Finally, in certain confectionery products, processed egg white is also used for its anti-crystallizing properties: they limit the formation of concretions (crystals) and preserve the soft texture of caramels or nougats.
The origin of egg whites for freezing
Industries and other food professionals can order frozen egg whites fromIgreca. Our egg products are made from eggs from laying farms that comply with regulatory breeding methods:
- Organic rearing includes an outdoor run and guarantees that laying hens are fed organic feed.
- Free-range hens have access to an outdoor area.
- Floor rearing takes place in a cage-free building where poultry are free to move around.
Find out more about frozen egg yolks, frozen whole eggs and frozen eggs.