Liquid Eggs (Taj Agro) Full Process) Made exclusively from farm-fresh eggs
Liquid Egg Products
Most of our standard liquid egg products are used as ingredients in the bakery and catering industries.
They deliver the same taste and performance as shell eggs, whilst saving you time and effort.
They can be used in place of shell egg for baking, scrambled eggs, omelettes, desserts, quiche, Yorkshire puddings, meringues and more.
We can supply in a range of packaging from 1 litre to 1000 litres. Most of this packaging is either 1 litre gable-top cartons
or bag-in-box format, and is recyclable.
Our liquid egg mixes are primarily functional food ingredients and we take great care to preserve the natural functional properties
of eggs to ensure they meet the needs of our customers.
Our standard products are liquid whole egg, egg whites, liquid egg yolk and scrambled egg mix:
Benefits of Framptons Liquid Egg Products:
Made with Taj Agro Best Quality eggs
Shelf life of 28 days when chilled or one year when frozen from date of production Pasteurised, homogenised and packed under a rigorous HACCP Quality Assurance Programme
Great shell egg taste without the mess
Requires 60% less storage space than shell egg
Easy portion control
No added preservatives or artifical colouring
Refrigerated products should be kept at 40°F (4°C) or below. Frozen products should be stored at 0°F (-17°C) or below and show no signs of having
been thawed. Thaw egg products in the refrigerator, or under cold running water. Use well within expiration dates.
Whole eggs, or simply eggs, are composed of two distinct parts — the albumen, or white, and the yolk, or yellow — with each part providing different and important nutrients and functionalities. From the nutritional side, whole eggs are considered nutrient dense.
A 50‐gram egg (average weight of a large egg) contains 6.25 grams of protein, which is high‐quality, complete protein, 5 grams of fat, the majority of which is unsaturated, and contains lots of essential vitamins and minerals. Thus, using eggs in a prepared food formulation helps build an attractive Nutrition Facts label. And of course, the natural and wholesome reputation of eggs is well received by consumers when eggs appear on ingredient statements. Functionally, eggs provide prepared foods with exceptional richness, in terms of flavor, color and texture. They can be used to assist in emulsifying, stabilizing, increasing volume, and improving machineability. Food formulators get all this from just one simple, all‐natural ingredient —the egg. Whole liquid eggs not only simplify the production of foods made with eggs, they provide consistency in measurement and ensure safety and quality. Prepared foods production facilities never have to deal with shelling eggs. There is no waste from breakage, which reduces production costs. The whole liquid egg product is ready to use. Plus, the person measuring ingredients does so by either volume (e.g., one gallon) or weight (50 pounds), depending on application and batch size. Often times egg product suppliers will sell pre‐measured containers of whole liquid egg products for even easier incorporation into formulations. There’s less labor and less room for error. Lastly, whole liquid eggs are pasteurized to destroy Salmonella and other bacteria, which ensures safety. Typically, shell eggs, once cleaned and broken, are separated into whites and yolks. The whites and yolks are separately pasteurized. If whole liquid egg product is being made, pasteurized egg whites and egg yolks from the same production batch are blended together in their entirety, in natural proportions. Egg products produced by combining whites and yolks from different production batches cannot be labeled as whole eggs. These products must be identified with an ingredient statement showing the content of the product as egg whites and egg yolks.
For more details please visit: www.tajagro.com / www.tajagroproducts.com
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This information - including product information - is intended only for residents of the United States.
The products discussed herein may have different labeling in different countries.