Igreca is a long-standing partner of the food industry and catering professionals: these companies use our processed eggs to develop their products and dishes for the general public.
An egg product based on liquid egg white or yolk
An egg product is an ingredient based on fresh eggs, the contents of which are separated or mixed to obtain a liquid, homogeneous substance. Strict sanitary controls are applied throughout the manufacturing process, right through to packaging.
Igreca offers a wide range of liquid egg products. Some contain only egg white, others only egg yolk. It is also possible to order a liquid egg product composed of both elements (whole egg) and, if required, to add sugar, salt and/or preservatives.
An egg product is the end result of a highly controlled industrial process: it is made from fresh eggs that have been broken in a special machine that separates their contents (white and yolk) or the mixture (whole egg). The resulting liquid is then filtered, pasteurized and delivered to the customer.
An egg product preserves the natural properties and nutritional qualities of the original egg, both the white and the yolk. Pasteurization guarantees its organic quality and extends its shelf life.
A liquid egg product is packaged in 1,000 kg aseptic stainless steel tanks, or in 5, 10 or 20 kg plastic tanks. The product is dispatched to its destination within 24 hours.
Liquid egg products: what is the best-before date?
The best-before date (BBD) is always indicated on the label of the liquid egg product. The best-before date depends on several factors: the manufacturing method, storage conditions and refrigeration of the ingredient. As a general rule, the best-before date for a pasteurized liquid egg product is between 3 and 6 weeks.
Liquid egg product manufacturing process: from egg reception to packaging
A liquid egg product is produced in a number of perfectly controlled and secure stages:
After being selected and broken mechanically by specialized machines, the fresh eggs are carefully filtered.
Depending on the type of liquid egg product required, the main components inside the original egg are either dissociated or mixed. Pasteurization, carried out at 50 to 70°C, does not impair the nutritional and culinary qualities of the original egg. Its protein, vitamin and mineral content is preserved.
After pasteurization, the ingredient is kept at a cool temperature (between 0 and 4° C).
What applications in the food sector?
Many consumer foods contain liquid egg products. The food industry and chefs appreciate their functional properties, which are essential to the success of their ready-made dishes and pastries: viennoiseries, ice creams, creams, cakes and other mousses.
The culinary qualities of pasteurized egg white
Egg white is 88% water. Added to this is 10% protein, including ovalbumin, renowned for its coagulating and surface-active properties: this is what enables the egg to solidify during cooking and to foam when beaten until stiff.
The culinary qualities of pasteurized egg yolk
The yolk, which is more compact than the white, also contains a high concentration of proteins and a well-known lipid, lecithin, which gives mayonnaise its firm, creamy texture. Lecithin also facilitates demolding and reduces the formation of ice crystals in frozen foods.
In terms of both aesthetics and taste, pastry chefs know how to exploit the "coloring" power of egg yolk transformed into a liquid egg product: when baked, its dark pigments give a crisp, golden appearance to pastries and cookies (sometimes referred to as "egg gilding").
Find out more about liquid egg yolks, liquid egg whites and liquid whole eggs, as well as frozen eggs and egg powder.
Origin of egg products and information on farming methods
France is Europe's leading egg producer and the second-largest manufacturer of egg products.
Igreca 's liquid egg products are made from fresh eggs sourced from egg-laying farms approved for their compliance with production standards, animal welfare and health regulations.
Each of our egg products is labelled to indicate the farming method used by the poultry farmers: the traceability of eggs processed by Igreca is therefore guaranteed.
These may include :
- Organic rearing (code 0): laying hens have an outdoor run and are fed certified organic feed.
- Free-range rearing (code 1): this type of rearing, with access to outside land, is marked with a red label.
- Floor rearing (code 2): hens are kept in a dedicated building where they can move around freely.