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THE
EGG - AN INTRODUCTION. |
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The
egg is the most complete food
available in nature. It is
the most widely used natural
ingredient for food processing.
Egg protein is of such high
quality that it is used as
the standard by which other
proteins are compared. Eggs
have a biological value (efficacy
with which protein is used
for growth) of 93.7%. Comparable
values are 84.5% for milk,
76% for fish, and 74.3% for
beef. Eggs are the best protein
money can buy, and they have
many other valuable vitamins
and minerals too. |
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| NUTRIENT
CONTENT OF A LARGE EGG |
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| NUTRIENTS |
WHOLE
EGG |
ALBUMENYOLK |
| Calories
(kcal) |
75.00 |
17.00 |
59.00 |
| Protein
(g) |
6.25 |
3.52 |
2.78 |
| Total
lipid (g) |
5.01 |
0 |
5.12 |
| Total
carbohydrate (g) |
0.6 |
0.3 |
0
.3 |
| Fatty
acids (g) |
4.33 |
0 |
4.33 |
| Saturated
fat (g) |
1.55 |
0 |
1.55 |
| Monounsaturated
fat (g) |
1.91 |
0 |
1.91 |
| Polyunsaturated
fat (g) |
0.68 |
0 |
0.68 |
| Cholesterol
(mg) |
213.00 |
0 |
213.00 |
| Thiamin
(mg) |
0.031 |
0.002 |
0.028 |
| Riboflavin
(mg) |
0.254 |
0.151 |
0.103 |
| Niacin
(mg) |
0.036 |
0.031 |
0.005 |
| Vitamin
B6 (mg) |
0.070 |
0.001 |
0.0069 |
| Folate
(mcg) |
23.5 |
1.0 |
22.5 |
| Vitamin
B12 (mcg) |
0.50 |
0.07 |
0.43 |
| Vitamin
A (IU) |
317.5 |
0 |
317 |
| Vitamin
E (mg) |
0.70 |
0 |
0.70 |
| Vitamin
D (IU) |
24.5 |
0 |
24.5 |
| Choline
(mg) |
215.1 |
0.42 |
214.6 |
| Biotin
(mcg) |
9.98 |
2.34 |
7.58 |
| Calcium,
Ca (mg) |
25 |
2 |
23 |
| Iron,
Fe (mg) |
0.72 |
0.01 |
0.59 |
| Magnesium,
Mg (mg) |
5 |
4 |
1 |
| Copper,
Cu (mg) |
0.007 |
0.002 |
0.004 |
| Iodine,
I (mg) |
0.024 |
0.001
|
0.022 |
| Zinc,
Zn (mg) |
0.55 |
0 |
0.52 |
| Sodium,
Na (mg) |
63 |
55 |
7 |
| Manganese,
Mn (mg) |
0.012 |
0.001 |
0.012 |
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| ^Top |
| THE
EGG: FUNCTIONAL PROPERTIES |
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Foaming,
Coagulation, Emulsification, Crystallization
Control, Flavor Enhancing, Imparting
Pleasing Colour. |
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| USE
AND FUNCTION OF EGGS IN FOODS |
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| Cakes
/Pastries |
Foaming,
Coagulation, Color |
| Candy/Eclair/Confectionary |
Inhibition
of Crystals |
| Custards/Puddings |
Coagulation
+ Flavor |
| Omelets/Scrambled/Poached |
Coagulation
+ Flavor |
| Mayonnaise/Salad
Dressing |
Emulsification |
| Meringues/
Soufflés |
Foaming |
| Ice
Cream |
Emulsification,
Texture |
| Meat
(patties, sausages) |
Binding
by Coagulation |
| Fish
Products (surimi) |
Binding
by Coagulation |
| Pancakes
/Crepes/Waffles |
Flavor,
Coagulation |
| Doughnuts
/Croissants |
Texture
, Flavor |
| Noodles/Pasta |
Colour,
Flavor, Nutrition |
| Health
Foods /Weaning Foods |
Protein
purity of egg white |
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| DISADVANTAGES
OF USING EGG IN SHELL |
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1.
Large labor force needed to
break and separate eggs for
getting the liquid. This is
expensive. |
2.
Because of large labor force,
human contact at many places
is unavoidable. This is unhygienic. |
3.
Refrigerated storage space is
essential to preserve the quality
of shell eggs. This is expensive. |
4.
Losses by breakage because of
handling during unloading and
transporting to point of use. |
5.
Procurement has to be ‘use
based’. We cannot take
advantage of larger purchases
at low prices. |
6.
Source of eggs is not known.
Thus, the condition in which
the egg was produced is suspect. |
7.
Egg contents may not be standard
in terms of color /fat/protein.
This may need frequent recipe
adjustment. |
8.
Egg contents may not be safe.
Salmonella and other harmful
bacteria are likely to be present. |
9.
Use of shell eggs is prohibited
in flight kitchens and some
institutional catering establishments
due to fear of Salmonella or
other pathogenic organisms. |
10.
Disposal of egg shells and waste
liquid is a problem and leads
to unhygienic conditions in
a food processing factory. Pollution
Control Authorities take a serious
view of this matter. |
11.
Recipes using only egg white
or only egg yolk lead to wastage
of the other component. |
12.
There is a chance that egg shell
particles are present in the
final product leading to complaint
from consumers
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| ^Top |
| FEATURES
OF DRIED EGG PRODUCTS |
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Most
convenient and economical form
of eggs for transportation,
storage and recipe formulation.
Preservation is achieved without
any additives. Microbiological
deterioration is arrested by
removal of moisture to below
a level of 5%. Worldwide trend
of about 8-10% growth in dried
egg products compared to other
forms of eggs. |
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| STORAGE
REQUIREMENTS & SHELF LIFE OF DRIED
EGG POWDERS |
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Dried
egg products should be stored in a
cool & dry place.They should not
be stored along with other items with
strong odor.Shelf life depends on
temperature of storage. Long storage
at high temperatures (35 deg C) causes
degradation of protein. This affects
some functional properties. Store
below 25 deg C to ensure shelf life
up to twelve (12) months. |
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| RE
CONSTITUTION OF EGGS FROM EGG POWDERS |
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Whole
Egg Powder: Add 3 parts of water to
1 part of powder by weight and mix
to obtain uniform consistency. Egg
Yolk Powder: Add 1.1 parts of water
to 1 part of powder by weight and
mix to obtain uniform consistency.
Egg Albumen Powder: Add 7 parts of
water to 1 part of the powder by wt
and mix to obtain uniform consistency.
Egg products have replaced fresh
eggs in Industrial Food Processing
Applications in Bakery, Pasta / Doughnut
Premixes, Mayonnaise, Baby Food, Fish
& Meat and Food Service.
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| Quality
& Client Satisfaction |
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Quality
and Client satisfaction is our top
priority. Steps taken to ascertain
the edge in today’s competitive
market are: |
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Our Factories are HACCP
CERTIFIED.
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All
our machines are from USA &
Holland. |
The entire piping
system is fabricated
from European sanitary
quality stainless steel.
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All
process piping and machinery
can be cleaned by a
central microprocessor
controlled CIP system
using highly effective
cleaning and sanitizing
chemicals.
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Utilities
are housed in a separate
building to segregate
the fumes and other
contaminants from the
processing area.
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Also the process
adheres to HACCP Guidelines
and EU 89/437 directives.
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Critical parameters
are recorded for each
batch and history of
each batch is retained
for our records.
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Factory systems and
procedures are under
regular and strict surveillance
from Export Inspection
Agency (Govt. of India)
and SGS [Australia].
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Products
are checked under the residue
monitoring plan of Govt. of
India for pesticides and drug
residues.
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Raw
materials - eggs are sourced
from approved farmers under
company monitoring for feed
formula and good production
practices.
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100
% check on finished products
for key parameters.
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100%
pre-dispatch inspection for
labeling and packing errors.
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Absence
of fine metal particles by
use of powerful magnets before
filling is guaranteed.
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Efficient
CIP (Clean in Place) system
for cleaning of tanks.
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Our
product is guaranteed to meet
the highest
quality standards on
an international scale.
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Highest
standards of sanitation and
hygiene coupled with a stringent
quality assurance system are
attained.
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The
laboratory is well equipped
for routine tests for moisture,
protein, fat and micro-biological
analysis.
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For
specialized analysis there
is easy access to laboratories
in the Central Food and Technological
Research Institute, SGS Laboratory
and NABL accredited laboratories.
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| ^Top |
| Product
Range |
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| ITEM |
APPLICATION |
PACKING |
SHELF
LIFE |
Hen Whole Egg Powder |
Bakery
Products, Pasta Premix,Omelets
Pancake Premixes |
25 Kg carton with inner poly
bag |
12 months at a temperature of
12 to 25 degrees Centigrade |
Hen Egg Yolk Powder |
Doughnut
Premix, Bakery Products, Pasta
Premix, Mayonnaise, Biscuits,
Cookies,Wafers. |
25
Kg carton with inner poly bag |
12
months at a temperature of 12
to 25 degrees Centigrade |
Hen Egg Albumen Powder (High
whip) Stabilized |
Nougat, Chocolate Products,
Meringues, Muscle Building Health
Foods |
25 Kg carton with inner poly
bag |
12 months at a temperature of
12 to 25 degrees Centigrade |
Hen Egg Albumen Powder (High
Gel)Stabilized |
As a binder in Meat and Fish
Products, Macaroni, Puree |
25 Kg carton with inner poly
bag |
12
months at a temperature of 12
to 25 degrees Centigrade |
Pasteurized
Frozen Hen Whole Egg |
Food Service
Application, Flight Kitchens,
Soups, Confectionery, Burger
Patties |
10 Kg carton with inner poly
bag |
12 months at a temp of -20 deg
Centigrade |
Pasteurized Frozen Hen Egg Yolk |
Salad Dressings,
Sauces, Ice cream, Bakery Products,
Health Drinks |
10
Kg carton with inner poly bag |
12
months at a temp of -20 deg
Centigrade |
Pasteurized
frozen Hen Egg Albumen |
Sugary
products, Whipped cream and
Meat products |
10
Kg carton with inner poly bag |
12
months at a temp of -20 deg
Centigrade |
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| Technical
Specifications of our Products |
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| Physical
Chemistry |
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Whole
Egg Powder |
Egg
Yolk Powder |
Egg
White Powder |
Humidity
(105 deg C - 4 hrs) |
% |
*5.0
max |
*5.0
max |
8.0
max |
Crude
Fat |
% |
40.0
min |
56.0
min |
0.20
max |
Crude
Proteins |
% |
44.0
min |
31.0
min |
78.0
max |
PH |
|
7.5
- 9.5 |
6.0
– 6.5 |
6.5
- 8.0 |
Granulation
(100% THRU) |
USBS
# |
20 |
20 |
60 |
BACTERIOLOGY |
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|
Total
count |
/
1.0 g |
<10,000 |
<10,000 |
<10,000 |
Coli
form |
/
1.0 g |
<
10 |
<
10 |
<
10 |
Salmonella |
/
25 g |
absent |
absent |
Absent |
Moulds
- Yeasts |
/
1.0 g |
<
10 |
<
10 |
<
10 |
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| Custom
Requests |
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In
order to provide total customer satisfaction
clients can request the following
on special orders: |
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| A
lower moisture % on special
request |
Whole
Egg Powder (enriched can be
offered with fat percentage
going up to 52%
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Whole
Egg and Yolk Powder can be
offered with normal glucose
removed.
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Such
products have a longer shelf
life when stored at ambient
temperatures.
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Third
party inspection and certification
(e.g. SGS) is possible before
goods are dispatched.
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The above products can be
supplied with sugar or salt
as per customer requirement.
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| For
sensitive analysis, samples
are also sent to laboratories
in Germany. |
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| ^Top |
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