Tiancheng Egg Industry

Eggs, as an indispensable ingredient in daily diets, are not only nutrient-rich but also widely used in food processing due to their unique composition and properties. Egg liquid, which refers to the liquid obtained after shelling and processing eggs, is primarily categorized into egg white liquid, egg yolk liquid, and whole egg liquid. Today, Brother Feiyang will take you on an in-depth exploration of the characteristics of these three egg liquids and their extensive applications in food processing.

▲Pasteurized Egg White Liquid
Egg white liquid refers to liquid egg produced by processing fresh eggs after shelling and separating the yolks. It possesses excellent foaming and emulsifying properties. In baked goods, egg white liquid enhances nutritional content, improves gluten strength, and imparts a more elastic texture. In seafood and meat products, it boosts elasticity, water retention, and emulsification capabilities, thereby improving mouthfeel. In pastries and beverages, it increases protein content, enhances flavor, and makes products more delicious.
▲Pasteurized Egg Yolk Liquid
Egg yolk liquid is processed from fresh eggs after shelling and separating the whites. Rich in phospholipids, it offers emulsifying, coloring, and nutritional properties. In bread, pastries, instant noodles, cookies, biscuits, sacha biscuits, and egg rolls, egg yolk liquid replicates the inherent role of fresh eggs, boosting nutritional value and flavor. In ice cream, its emulsifying action improves shape retention and enhances taste, resulting in a smoother, more delicious texture. Additionally, egg yolk liquid can be used as a flavoring agent in cereals, rice noodles, and milk powder to boost nutrition and enhance taste. It is also suitable for baked goods, frozen desserts, seasonings, salad products, and meat preparations, imparting unique flavor and nutritional benefits to diverse foods.
▲ Pasteurized Whole Egg Liquid
Whole egg liquid is produced by processing fresh eggs after shell removal, retaining both egg white and yolk without separation. Whole egg liquid retains all the nutritional components of eggs, making it widely applicable in food processing. In baked goods, it is an indispensable ingredient for cakes, bread, and pastries, providing abundant protein and fat to achieve a softer, moister texture. In fish paste products and frozen desserts, it enhances viscosity and stability while improving mouthfeel. Whole egg liquid is also commonly used in home cooking. Whether for stir-frying, deep-frying, or preparing soups, it enriches dishes with substantial nutrition and flavor.

In the modern food industry, liquid egg products are increasingly widely used, offering delicious and healthy options for cafeterias, restaurants, and food factories. Next time you enjoy cake, ice cream, or instant noodles, consider that liquid egg products likely played a key role in making these treats possible!