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.

Why Choose Jinyi Frozen Whole Egg Liquid?

For manufacturers that need full-egg functionality at scale, our frozen whole egg liquid replaces in-house shell egg breaking with a safer, more consistent supply:

• Consistent full-egg performance — balanced emulsifying, binding, and coagulating properties for stable results batch after batch.

• Pasteurized and safe — pasteurized before freezing to control Salmonella risk, with farm-to-fork traceability.

• Export-ready frozen supply — up to 24 months of shelf life at −18°C (with an unbroken cold chain) in 10 kg cartons, with customizable packaging for different lines.

• Lower labor and waste — no breaking, separating, or shell disposal on your production floor.

Applications of Frozen Whole Egg Liquid by Industry

Bakery & Cakes

Used in sponge cakes, muffins, cookies, and breads for structure, moisture, and golden color. Thawed whole egg liquid replaces fresh shell egg 1:1 by weight in standard recipes.

Mayonnaise & Sauces

Provides reliable emulsification and body in mayonnaise, dressings, and cooked sauces produced at industrial volumes.

Prepared Foods & Foodservice

A convenient base for scrambled eggs, omelets, egg-drop soups, fillings, and ready meals in central kitchens and catering operations.

Noodles & Processed Foods

Improves dough binding, color, and nutritional value in egg noodles, batters, and coated products.

Related Egg Products

Explore more egg ingredients from Jinyi Food:

• Pasteurized Whole Egg Liquid — chilled format for foodservice and short-lead-time production.

• Whole Egg Powder — spray-dried whole egg for ambient storage and easy dosing.

• Frozen Egg White Liquid — high whipping performance for meringues and aerated desserts.

• Egg Yolk Liquid (with salt) — rich emulsifying power for sauces and dressings.