Frozen Whole Egg Liquid

What is a frozen whole egg product?

Frozen whole egg is a liquid egg product made by breaking, blending, and pasteurizing shell eggs, then freezing the homogeneous mixture of yolk and albumen. It delivers consistent functional performance for industrial baking, confectionery, and prepared-food applications, while eliminating the labor and biosecurity risks of in-house shell-egg breaking.

Is frozen whole egg pasteurized?

Yes. Our frozen whole egg is pasteurized prior to freezing to inactivate Salmonella and other pathogens while preserving the egg's natural emulsifying, foaming, and binding properties. This ensures the product meets food-safety standards for ready-to-use industrial processing.

What is the shelf life of frozen whole egg?

When stored continuously at −18 °C or below, frozen whole egg typically maintains a shelf life of 18 to 24 months from production. Exact shelf life is stated on the product specification and label, and an unbroken cold chain is essential to preserve quality and functionality.

How should frozen whole egg be thawed for manufacturing?

Thaw under controlled refrigeration at 2–4 °C for 24–48 hours, or use validated cold-water/tempering methods for faster turnaround. Gently mix before use, keep thawed product below 4 °C, use within the validated window, and do not refreeze.

What packaging formats and MOQs are available?

Standard formats include 1 kg and 10 kg lined cartons/pails, as well as bulk options for high-volume buyers, with full-container loading available. MOQs vary by format and destination—please contact our sales team for current specifications, pricing, and customized packaging.