Pasteurized Eggs

Pasteurized Egg Yolk

• Around 60 shell eggs are needed to obtain 1 kg of pasteurized egg yolk. The most common uses are in mayonnaise and baked goods such as bread.
• Egg yolk contains 51% water, 16% protein, 30% fat, and the remaining portion is carbohydrates.
• The shelf life is approximately 30 days.

Pasteurized Egg White

• Around 32-33 shell eggs are needed to obtain 1 kg of pasteurized egg white. The reason why egg whites are preferred as a sports food is that they do not contain fat or cholesterol and have a high content of albumin protein. They are also used as a raw material in the food industry for products such as cookies and molasses.
• The egg is broken by automated devices and separated into egg yolk and egg white through a simple mechanism. Pasturization is applied separately for both products.
• Egg white contains 85% water, 11% protein, 1.2% carbohydrates, and a small amount of free carbohydrates and fat.
• The shelf life is approximately 45 days.

Pasteurized Whole Eggs

• Around 22-23 shell eggs are needed to obtain 1 kg of whole pasteurized eggs.
• The basic composition of whole eggs is 74% water, 13% protein, 11.5% fat, 1.1% carbohydrates, and other remaining components.
• Pasteurized whole eggs are obtained by passing the liquid through a centrifuge, filtering it, heating it to the appropriate temperature, and cooling it under storage conditions.
• The shelf life is approximately 30 days.