CK-B0101005-00012
Pasteurized Egg White Liquid
Storage, Shelf Life & Handling
Packaging & Specifications
Product Description
Applications
Instructions for Use
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The Science Behind Great Foam and Gel Performance
Egg white’s power in the kitchen comes from two proteins working together: ovalbumin, which builds the structural network of a foam or baked gel, and ovomucin, which stabilizes bubbles and prevents collapse. Pasteurization is precisely calibrated to eliminate pathogens without denaturing these proteins — which is why our product whips into stiff, glossy peaks and sets into firm, elastic gels just like fresh egg white.
For production teams, this translates into three measurable wins: higher foam volume per gram of white, better heat-set stability in baked meringues and soufflés, and reduced batch failures from inconsistent fresh-egg quality.
Typical Usage Reference
Application | Approximate dosing | Notes |
|---|---|---|
Macarons & meringues | 30–35 g white per egg equivalent | Whip cold for best volume |
Angel food cake | 1:1 replacement for fresh whites | Room temperature before whipping |
Royal icing | 7–10 g white per 100 g powdered sugar | Stable, no raw-egg risk |
Protein shakes & drinks | 20–30 g per serving (~7 g protein) | Mixes cleanly without foaming if unshaken |
Egg white cocktails (sour, fizz) | 15–20 mL per cocktail | Salmonella-safe for bar programs |
Exact dosage should be validated against your specific recipe. Our technical team provides customized formulation support for OEM clients.
Why Choose Jinyi Pasteurized Egg White Liquid?
For operations that use egg white daily, the chilled ready-to-pour format removes both the prep work of separating shell eggs and the thawing step of frozen liquid:
Ready to use, zero thawing — pour straight from the 0–4°C carton into the mixer, keeping batch changeovers fast during peak production.
Pasteurized for safety — heat treatment under controlled time-temperature conditions significantly reduces Salmonella risk, supporting HACCP compliance in dishes where the white is lightly cooked.
Consistent foaming and gelling — batch-to-batch protein consistency keeps meringue volume and gel strength predictable across shifts and sites.
Lower labor and waste — no egg breaking, no shell disposal, and no leftover yolks to manage when your recipe only needs whites.
Where Pasteurized Egg White Liquid Fits Best
Bakery & Desserts
Whips directly from chilled for macarons, meringues, chiffon and angel food cakes — no tempering wait, with reliable foam volume for same-day production schedules.
Beverages & High-Protein Foods
A clean-label, complete-protein base for protein drinks, fitness meals, and clarified cocktails, offering neutral flavor and easy dosing by weight.
Foodservice & Central Kitchens
Ideal for hotels, chain restaurants, and catering operations that need audit-friendly egg white on hand for omelets, egg-white scrambles, and dessert stations without shell handling.
Related Egg Products
Need a longer shelf life or a different format? Compare these Jinyi egg white and liquid egg options:
Frozen Egg White Liquid — 24-month frozen storage for export orders and lower-frequency usage.
Egg White Powder — ambient-stable, spray-dried format for dry blends and long logistics chains.
Pasteurized Whole Egg Liquid — natural yolk-to-white ratio for classic bakery recipes.
Pasteurized Egg Yolk Liquid — emulsifying-grade yolk for sauces, custards, and ice cream bases.
CONTACT US
Contact Our Product Consultant
*Bulk Supply Only | No Retail or Small-Quantity Orders
*Fresh eggs are not our primary offering and require destination country regulatory clearance.
