Since 1947, Igreca has supplied egg products to agri-food companies and the catering sector: these ingredients, made from processed eggs, come in liquid or powder form. They concentrate the yolk, white or mixed contents of a whole egg.
THE ADVANTAGES OF A LIQUID WHOLE EGG PRODUCT
A nutritional contribution identical to the original whole egg
A liquid egg product made from whole eggs has the same functional qualities as a traditional fresh egg: it keeps the coloring and emulsifying power of the original yolk intact. It also retains the surfactant effects and anti-crystallizing capabilities of unprocessed white. All of these properties are essential for the preparation of many pastry recipes.
A liquid egg product also has the same nutritional value as a fresh whole egg. Its protein, lipid, mineral (iron, selenium, zinc), fat-soluble vitamins (A, D, E) and water-soluble (B vitamins) contents are equivalent.
A whole pasteurized egg, an extended use-by date (DLC)
Precious on a culinary level, a liquid egg product is also a practical and safe ingredient for food professionals. It comes ready to use. Its quality was checked before packaging. No more breaking eggs! The operation is carried out in the factory, under very strict sanitary conditions. It therefore does not require complex and time-consuming manipulations. Finally, it is much simpler to store than traditional eggs.
The fresh eggs received and processed on our site come from laying farms that comply with the quality charter defined by Igreca. Our requirements relate in particular to the breeding conditions practiced by poultry farmers and respect for animal welfare. Compliance with these standards contributes to the quality of the liquid egg product that we produce from a whole egg.
How to make a liquid whole egg product
There are several stages in the production of an egg product:
The whole egg is cracked and filtered
The eggs are first broken by a special machine which recovers and mixes their contents (yolk and white). Igreca uses state-of-the-art technology to ensure clean, meticulous processing and maximum sanitary standards. The liquid egg product is systematically filtered before being pasteurized and packaged.
Each of the units involved in the egg product production process is separated and isolated from each other, to ensure that the entire operation is carried out in impeccably hygienic conditions.
Liquid whole eggs are pasteurized
Pasteurization is a high-temperature heat treatment used to guarantee the biological quality of whole eggs transformed into liquid egg products. It also extends the best-before date.
Liquid egg products from Igreca's factories are packaged in plastic or aseptic stainless steel 1,000 kg tanks. They are delivered anywhere in France within 24 hours.
The culinary virtues of a liquid pasteurized whole egg product
Whole eggs are an essential ingredient in many pastry recipes, from brioches and quiches to crêpes, cookies, pancakes and creams. They are also found in meringues, nougats, sauces, ice creams and sorbets.
Pasteurized eggs, a health guarantee
Liquid egg products provide the food industry with a high-quality, perfectly safe ingredient. Its extended shelf-life in no way detracts from the taste and culinary potential of the whole egg. The binding, emulsifying and foaming properties of the egg white are preserved. The yolk retains its original coloring and aromatic properties. Like fresh eggs, egg products are rich in lecithin, a natural compound that makes sauces creamy.
The origin of Igreca pasteurized whole eggs
The whole eggs sent toIgreca 's processing plant come from laying farms rigorously selected for the quality of their rearing methods and their respect for animal welfare.
Food manufacturers ordering liquid whole eggs from Igreca can choose their product according to the type of poultry farming practiced by the farmer:
- An organic farm (laying hens have an outdoor run and are fed organic feed).
- Open-air rearing (laying hens are kept in an outdoor area).
- Floor rearing (hens roam freely inside a specially designed building).
- A standard poultry farm uses cages to house laying hens. However, in this enclosed space, the hens are provided with a range of comfort accessories: nests, perches, dust trays and scratching posts.
The origin of the processed whole egg is always indicated on the label affixed to the plastic or stainless steel container used to package the egg product.
For more information on Igreca egg products, their shelf life and use-by date, the range of liquid egg products available (with possible additives, such as added salt), their origin (France, Europe) and the farming methods used to produce the fresh eggs processed in the factory.
Find out more about liquid egg whites, liquid egg yolks and liquid egg products.