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Pasteurized Liquid Egg

The product can be used in producing different cold sauce, protein products, meat slice coating and ice cream General information on physical and Chemical specifications of egg and its pasteurized liquid: Pasteurized Liquid Egg: The product can be used in producing different cold sauce, protein products, meat slice coating and ice cream General information on physical and Chemical specifications of egg and its pasteurized liquid: Egg is consisted from shell (11-9%), yolk (25-33%), white (56-64%). The yolk is consisted from water (89-91%), protein (16-17%), fat (31-32%) and carbohydrate (0.2-1%) while white is consisted form water (80%), protein (0.4%) and carbohydrate (0.4%). Fatty acids in egg are in the form of triglyceride and phospholipid. Egg fatty acids chain length changes in the range of 14-22 carbons. Fatty acids appear in the form of saturated and unsaturated of one or few multiple bands. Palmitic acid and Oleic acid are dominantly found in egg as unsaturated fatty acids (42-46%). Egg protein is consisted from Ovalbumin (54%), Ovotransferrin (12%), Ovomucoid (11%), Ovomucin (3.5%) and Lysozyme (3.5%). The egg carbohydrate is seen in the form of oligosaccarides connected to the protein. The white pH is ranging from 7 to 9.3 while plain yolk pH is 6.5-7, yolk + 10% salt 6-6.2 and yolk + 10% sugar indicates pH to be 6.3-6.8. Egg whole, salted and sweetened egg pH ranges from 7 to 7.5. Final product pH may be lowered while storing. Viscosity of the white, complete yolk, yolk + 10% salt, yolk + 10% sugar and pure yolk in five degree centigrade are centipuase CPS 5/5-8/4: 19-14, 2300-1600, 210-180, 310-240 respectively. Viscosity decreases with temperature .



Egg whole

Nutrient Units Value per 100 grams Std. Error
Proximates
Water g 75.84 0.103
Energy kcal 143
Energy kJ 598
Protein
Water g 75.84 0.103
Proximates g 12.57 0.043
Total lipid (fat) g 9.94 0.136
Ash g 0.86 0.012
Carbohydrate, by difference g 0.78
Fiber, total dietary g 0.0
Sugars, total g 0.77
Sucrose g 0.11
Glucose (dextrose) g 0.21
Fructose g 0.11
Lactose g 0.11
Maltose g 0.11
Galactose g 0.11
Minerals
Calcium, Ca mg 53 0.711
Iron, Fe mg 1.83 0.043
Magnesium, Mg mg 12 0.112
Phosphorus, P mg 191 2.666
Potassium, K mg 134 3.008
Sodium, Na mg 140 0.999
Zinc, Zn mg 1.11 0.049
Copper, Cu mg 0.102 0.011
Manganese, Mn mg 0.038 0.001
Fluoride, F mcg 1,1
Selenium, Se mcg 31.7 4.518
Vitamins
Vitamin C, total ascorbic acid mg 0.0
Thiamin mg 0.069 0.003
Riboflavin mg 0.478 0.010
Niacin mg 0.070 0.004
Pantothenic acid mg 1.438
Vitamin B-6 mg 0.143
Folate, total mcg 47 4.966
Folic acid mg 0
Folate, food mg 47 4.966
Folate mcg 47
Choline, total mg 251.1
Betaine mg 0.6 0.040
Vitamin B-12 mcg 1.29 0.131
Vitamin B-12, added mcg 0.00
Vitamin A mcg 140
Retinol mcg 139 9.245
Carotene, beta mcg 10 2.767
Carotene, alpha mcg 0.000 0.000
Cryptoxanthin, beta mcg 9 2.236
Vitamin A, IU IU 487
Lycopene mcg 0 0.000
Lutein + zeaxanthin mcg 331
Vitamin E (alpha-tocopherol) mg 0.97 0.058
Vitamin E, added mg 0
Tocopherol, beta mg 0.02 0.004
Tocopherol, gamma mg 0.050 0.031
Tocopherol, delta mg 0.02 0.003
Vitamin D (D2 + D3) mcg 1.2
Vitamin D3 (cholecalciferol) mcg 1.2 0.299