Eggceptional Quality Products
Spray dried
- Whole Egg Plain
- Whole Egg Free Flow
- Whole Egg Blends
- Yolk Blends/Yolk Plain
- Yolk Free Flow
Spray-dried egg whites
- Angel
- Standard
Pan-dried egg whites
- Flake
- Granular
- Milled
Liquid & frozen
- Whole Egg/Yolk/Whites
- Salt Yolks, Whole Egg
- Sugar Yolk & Blends
Egg Functions
No other food product has quite the versatility and functionality of the egg. Eggs make up the difference between good recipes and great ones. They keep foods moist, make sauces thicker and are even used in pharmaceuticals. Nothing works harder than the egg.
| Function | Description | Applications |
|---|---|---|
| Adhesion Properties | Adheres ingredients to food products. | Health Bars, Breads, Snacks |
| Aeration & Structure Improvement | Egg proteins make foods lighter and fluffier. | Meringues, Mousses, Souffles |
| Binding | Egg proteins provide structure and possess coagulative properties. | Snack Foods, Meat Products |
| Browning | Adds attractive brown color to baked foods. | Rolls/Buns, Cookies |
| Clarification | Egg whites inhibit enzymatic reactions and prevent cloudiness in beverages. | Wines, Juices |
| Coagulation & Gelation | Egg white and yolk proteins turn to gel. | Cakes/Frostings, Custards |
| Coating | Locks in flavor and aroma. | Baked Goods, Snacks |
| Color | Egg yolk pigments contribute attractive color to many foods. | Baked Products, Noodles, Custards |
| Crystallization Control | Egg whites prevent sugar crystallization and promote smoothness of chocolate. | Confections |
| Emulsification | Eggs stabilize oil in water emulsions. | Salad Dressings, Sauces |
| Finish/Gloss | Improves product appearance. Egg wash gives surfaces gloss and shine. | Sweet Breads, Cookies, Frostings |
| Flavor | Enhances some flavors while adding desirable egg flavor. | Custards, Confections |
| Freezability of Foods | Improves texture of products through freeze/thaw cycle. | Frozen Doughs, Microwavables |
| Humectancy | Holds moisture in to keep foods fresher, longer. | Breads, Rolls |
| Insulation | Keeps products from turning soggy. | Breads, Frozen Doughs |
| Mouthfeel Improvement | Provides substantial body and smoothness to foods. | Breads, Sweet Goods, Puddings |
| pH | Stable pH. | Won’t disrupt food product formulations. |
| Shelf Life Extension | Keeps starch molecules moist and fresh. | Commercial Bread Formulations |
| Tenderization | Tenderizes foods naturally. | Soft Breads, Rolls |
| Texture Improvement | Firms up food textures. | Rolls, Light Foods |
| Thickening | Thickens sauces, gravies and adds body. | Sauces, Toppings, Prepared Foods |
Sizes
Liquid/Frozen
- 1 – 20 lb. Bag-n-Bag
- 2 – 20 lb. Bag-in-Bag
- 6/5 Containers
- 30 lb. Cans
- 2,000 lb. Totes
- 45,000 lb. Tankers
Dried
- 50 lb. Boxes
- 150 lb. Drums
- 200 lb. Drums
Conversions
| Dried Yolk/Whole Egg | Water/Product |
|---|---|
| Whole Egg Plain & Free Flowing | 3/1 |
| Yolk Plain & Free Flowing | 1.25/1 |
| Dried Whites | Water/Product |
| Standard Albumen | 7/1 |
| Angel Albumen | 7/1 |
| Granular Albumen | 7/1 |
| Milled Albumen | 7/1 |
| Flake Albumen | 7/1 |
To make one cup:
| Egg Size | Whole | Whites | Yolks |
|---|---|---|---|
| Jumbo | 4 | 5 | 11 |
| X-Large | 4 | 6 | 12 |
| Large | 5 | 7 | 14 |
| Medium | 5 | 8 | 16 |
| Small | 6 | 9 | 18 |
1 Ounce Dried Whole Egg = 2 Large Eggs
3 Ounces Dried Whole Egg = 1 Cup