Eggs and egg products
Eggs and egg products for food industry
Eggs and egg products. Accuracy in our diet
Eggs are a natural food used in the preparation of different recipes.
65% of the egg’s content is water, 12% proteins, 11% fats and 11,5%
mineral salts. They supply a great quantity of vitamins, in
particular, A, B6, B12, D and E vitamins.
The fats contained in eggs
are mainly monounsaturated and polyunsaturated, therefore good for our
health, since they help to reduce the level of LDL cholesterol (bad
cholesterol) and increase the HDL cholesterol (good cholesterol).
According to their different features, eggs can be divided into two categories:
category
A: clean and whole eggs intended for the retail trade. The eggs in
category A do not have to be subjected to washing and cooling
procedures. Eggs belonging to category B = all the eggs which do not fit
into category A. The eggs in category B are destined for the food
processing industry, after pasteurization.
Organic eggs deserve a
special mention, since they are subject to stricter controls, the
chickens bred with extensive methods so as not to stress them, while
they eat only organic feedstuffs.
In the confectionery and food
sectors, egg products are largely used as egg substitutes. According
to the definition provided by the CE regulation no. 853/2004 of the
European Parliament, egg products are “those processed products obtained
through the processing of eggs or different egg components and mixes,
as well as through further transformation of the same processed
products".
To give some examples, the following products are defined egg
products: pasteurised shelled eggs, pasteurised yolks, pasteurised
albumen and pasteurised powder eggs.
Since they are easier to use
and more price competitive than eggs, egg products are used in several
ways, from the industrial production of snacks and ice-creams to egg
pasta.
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