Since 1947, the date of its creation in Maine-et-Loire, the Igreca company has been producing egg products based on whites, yolks or whole eggs. It mainly supplies food industries that wish to use ingredients that are easier to store and process than fresh eggs.
The egg products created by Igreca from egg yolk are, depending on needs, processed and packaged in powder or liquid form. Storage in a negative cold room also allows them to be delivered in a frozen state.
WHY FREEZE AN EGG YOLK-BASED EGG PRODUCT?
Frozen egg yolk is an essential ingredient in the food industry. These companies, constrained to high production levels, use egg products to continually have a quality stock, ready for use.
An egg product requires less storage space, and it is much easier to handle than a fresh egg. It can also be frozen, an operation impossible with an egg still in its shell (the freezing process would inevitably explode this mineral shell!)
The benefits of frozen egg yolks
Frozen egg yolk makes cooking easier and safer
The cookie, pastry, chocolate and confectionery industries, as well as manufacturers of ice creams, sorbets, pastes and emulsified sauces, make extensive use of egg products. They appreciate them for their practicality and safety.
Designed in a highly controlled and monitored environment, an egg product saves cooks and food manufacturers a considerable amount of time: no need to break eggs and separate their contents by hand! The advantage is also sanitary, since they don't come into direct contact with the ingredient.
Preserved functional and nutritional qualities compared to the original egg
Once defrosted, egg yolk concentrates as many nutrients as its fresh counterpart. It also has the same functional qualities as the original yellow. It contains vitamins A, B, D, E and K, trace elements and minerals (phosphorus, iron, magnesium....).
The importance of egg yolk in your recipes
The egg yolk is a very important source of proteins and lipids. In addition to their nutritional value, some play a key role in the culinary world. Lecithin, for example, gives a firm, creamy consistency to sauces such as mayonnaise. It also facilitates bonding between immiscible ingredients, such as water and oil.
Lecithin also contributes to the aeration of doughs, and its lubricating effect facilitates the demolding of cakes, waffles, tarts and cookies. In powdered or frozen products, lecithin limits the formation of lumps and ice crystals.
How to make an egg yolk for freezing
An egg product is made and processed by Igreca from yolks extracted from fresh eggs received and checked at the factory.
Their transformation into frozen products takes place in several stages:
- A specialized machine first breaks the shell, then extracts the yolk by separating it from the white. It is then recovered in a special tank and filtered.
- A pasteurization phase guarantees the egg product's biological quality and extends its shelf life.
- The egg product is then placed in a negative cold room, between -12 and -18°C, and packaged frozen in 25 kg containers.
Once defrosted, the yolk should be used quickly.
Choose the origin of your frozen egg yolk
Food manufacturers ordering frozen egg yolks can choose their egg product according to the farming method used by the egg-laying farms that supply Igreca: organic, free-range, free-range or traditional.
Find out more about frozen egg whites, frozen whole eggs and frozen eggs.
