Igreca, specialized in the processing of fresh eggs, offers the food industry a range of egg products made from whole eggs. These mixed whites and yellows are supplied in powder or liquid form. Igreca also delivers frozen egg products to its customers in 25 kg boxes.
Why freeze a whole egg (mixed yolks and whites)?
The food industry uses egg products, rather than fresh eggs, to prepare products for the general public. These are ready-to-use ingredients created from eggs previously broken in an industrial machine. The operation guarantees meticulous workmanship and maximum sanitary quality.
Freezing to extend the shelf life of whole eggs
Depending on the customer's specific requirements, the egg product can be made exclusively from egg yolks or egg whites. These two elements can also be mixed and homogenized to obtain an egg product based on whole eggs. The whole product is processed into powder or delivered in liquid form.
Other egg products are frozen: they reach their recipient in "solid" form, to be stored at sub-zero temperatures for 12 to 24 months (at -12 C° minimum). Once defrosted, the whole egg product has the same nutritional and functional qualities as the original ingredient. Provided it is used quickly.
Nutritional value of a whole egg to freeze
A whole egg is rich in vitamins (A, B, D, E and K), minerals, trace elements (magnesium, phosphorus, iron, etc.) and essential fatty acids (omega-3). It also concentrates natural compounds, proteins and lipids, which play a key role in the manufacture of many food products, particularly pastries.
Freezing does not impair the functional qualities of whole egg yolks and whites.
Culinary uses of frozen egg white
Egg yolks and egg whites are renowned for their coagulant properties. This reaction enables them to solidify during cooking. Ovalbumin, the main protein in egg whites, also possesses surface-active properties that cause the ingredient to foam when beaten until stiff.
Properties of frozen egg yolk
Lecithin, a lipid found in egg yolk, is a natural emulsifier. Once thawed, egg yolk retains this original property, which helps create creamy, stable and homogeneous sauces like mayonnaise.
The origin of Igreca's frozen whole eggs
At Igreca, pasteurized whole eggs processed into frozen egg products come from egg-laying farms renowned for their respect for animal welfare.
Each Igreca customer can choose his or her frozen product according to the type of poultry farming practiced by the farmers.
Organic rearing (code 0) provides laying hens with an indoor and outdoor run, and organic feed (as certified by the label).
On a free-range farm (code 1), laying hens are kept outdoors.
Ground rearing (code 2) takes place inside a building that is sufficiently large to allow the animals to move freely.
Find out more about frozen egg whites, frozen egg yolks and frozen eggs.