Since 1947, the food industry sector and catering professionals have been supplied with egg products from Igreca, a historic player in egg processing in Anjou and France. Many companies use this quality ingredient, which is easy to store, use and work with in order to develop their culinary preparations: sauces, pastries, quiches and other egg-based dishes.
An egg product, made from the contents of fresh eggs previously removed from their shells, is packaged in different forms: in plastic tanks or in aseptic stainless steel tanks of 1,000 kg when it is liquid. In 25 kg cardboard bags when transformed into powder.
The advantages of a liquid egg white product
An egg product may consist exclusively of egg white or yolk. These two elements are meticulously separated in an industrial operation carried out under very strict sanitary conditions. At Igreca, the areas dedicated to each stage in the processing of an egg white are partitioned and isolated from each other to guarantee maximum hygiene.
Using a liquid egg white product makes cooking easier
A liquid egg white product offers the same nutritional and functional qualities as a conventional egg. Agri-food companies and commercial and institutional catering professionals use these egg products because they are not only ready-to-use, but also easier to store and work with. There's no need to break eggs yourself, since Igreca takes care of the operation with a specialized machine! Separation of the egg white and yolk is also carried out with the utmost precision...and without burrs!
Liquid egg whites: a health guarantee
These economic and practical advantages go hand in hand with health considerations: egg products are not made with bare hands, as in the kitchen! Direct contact with the original egg is therefore avoided.
Finally, at the Igreca plant, egg white-based liquid preparations are produced in industrial units that undergo regular checks, in line with the HACCP* approach the company has adopted to maximize product safety.
Discover the prices of our liquid products made from egg whites.
The manufacturing process for a liquid egg white product
The fresh eggs processed by Igreca come from farms rigorously selected for the quality of their rearing conditions and their respect for animal welfare, two criteria to which we pay particular attention.
Pasteurized liquid egg white
On arrival at the factory, the eggs are passed through a machine that breaks their shells and meticulously separates their contents. The whites are filtered and collected in vats. They are then pasteurized: this high-temperature heat treatment preserves the biological quality of the egg product and extends its shelf life.
The liquid egg whites are then stored in aseptic tanks, guaranteeing a long shelf life.
Together, these operations maintain the functional and nutritional characteristics of the original egg white.
Igreca provides information on the price of each liquid egg white product.
The same level of protein in egg whites processed into liquid products
The egg white, located at the periphery of the yolk, is sometimes referred to by its scientific name: albumen. It is 88% water. The remaining 10% is protein, which plays a major role in the production of certain food products, notably pastries. Ovalbumin, in particular, is characterized by its surfactant effect, which enables egg whites to foam when beaten.
The culinary virtues of a liquid egg white product
An egg product based on liquid egg white has the same properties as unprocessed egg white. Its qualities are highly appreciated in the kitchen, and essential to the success of certain recipes. Liquid egg white is a leavening agent that enables the dough of a cookie or meringue to increase in volume during baking. It limits the development of crystals in confectionery products particularly high in sucrose. Thanks to the action of these proteins, nougats and caramels retain their characteristic soft consistency after cooling.
The origin of Igreca liquid egg white products
The producers who supply Igreca practice one of the following farming methods:
Organic breeding (code 0) includes an outdoor run and organic feed.
Livestock may be raised outdoors (code 1) or on the ground (code 2). In the latter case, the poultry do not have access to an outdoor area, but they do enjoy free movement inside a building.
For more information on prices, shelf life, delivery terms, calorie and protein content, weight and origin of a pasteurized liquid white egg product.
*Hazard Analysis and Critical Control Point (HACCP) system
Find out more about liquid whole eggs, liquid egg yolk and liquid egg products.