Saroni Global Business Pvt. Ltd.

Narengi Tinali, Guwahati, Assam

Applications:

Egg white, also referred to as egg albumen area high quality, nutrient dense food ingredient, as the protein in egg white has a very high biological value. It has also been shown to provide satiety and thus assist in weight loss diets. 

Egg whites help formulators with producing high volume foams and with leavening. When combined with other ingredients such as water or milk, it can be used to glaze pocket style sandwiches, rolls and breads, preventing the crusts from drying. Egg whites also act as an adhesive in both breading and coating processes, as well as with topical application of n uts and seeds. 

For ease of convenience, egg product manufacturers separate egg whites from egg yolks, and sell them as individual ingredients. Liquid egg whites are available refrigerated, ready to use, or frozen. The advantage to frozen egg whites is a lengthier shelf life. Food manufacturers can thaw and use on an as-needed basis. 

Regardless if liquid egg whites are sold refrigerated or frozen, they are always pasteurized for safety. At the industrial level, liquid white-refrigerated or thawed frozen-can be added with other wet ingredients. Liquid whites readily integrate into manufacturing systems, including pumping and extrusion. 

Storage: After opening, liquid eggs should be kept refrigerated at 1.7° to 4°C (below 4°C) at all times and consumed within 21 days from date of purchase. Once opened, use immediately. Slight agitation is recommended prior to use. 

Ingredients: Whole eggs broken from fresh shell eggs (no additives) and then Separated Egg Albumin, Pasteurized in accordance with International standards. Filled in Bag in Box package.

Applications:

Egg yolk products come in a variety of forms, with liquid being one of the most commonly used by food formulators. Liquid egg yolk products are sold refrigerated and are always pasteurized for safety and shelf life. Liquid egg yolk products can also include other ingredients such as salt or sugar for added shelf life and enhanced functionality. 

Egg yolks are best known for their emulsification properties, particularly in mayonnaise, salad dressing and cream style sauces. They have many other functional properties, too. For example, in bakery products, yolks impart a rich color that comes from the carotenoids present in the lipid portion of the yolk. The lecithin in the yolk also reduces the rate of moisture loss, at the same time it exerts a tenderizing effect on the crumb. Egg yolks are also used to impart richness to ice cream and frozen custard. 

Storage: After opening, liquid eggs should be kept refrigerated at 1.7° to 4°C (below 4°C) at all times and consumed within 21 days from date of purchase. Once opened, use immediately. Slight agitation is recommended prior to use. 

Ingredients: Whole eggs broken front fresh shell eggs (no additives) and then Separated Egg Yolk, Filtered and Pasteurized in accordance with International standards. Filled in Bag in Box package 

This product must be stared at -18°C or below at all times. If the product is stored under this condition, the recommended shelf life is I2-months from the date of manufacture. 

To thaw, frozen egg should be placed in a refrigerator at 4°C or lower. Thawing will normally take 2 to 3 days. Once removed from a freezer, this product should be kept properly refrigerated at all times Lira ready for use. This product must never be partially or fully thawed and then refrozen. Slight agitation is recommended prior to use. During use, holding vessels or containers must be handled in an appropriate manner to prevent contamination and maximize shelf life. Once thawed, recommended shelf life is seven (7)days. 

Availability

• Frozen Salted Egg Yolk 
• Frozen Sugared Egg Yolk 
• (* % As per customer requirement) 

Applications:

Egg yolk products come in a variety of forms, with liquid being one of the most commonly used by food formulators. Liquid egg yolk products are sold refrigerated and arc always pasteurized for safety and shelf life. Liquid egg yolk products can also include other ingredients such as salt or sugar for added shelf life and enhanced functionality. 

Egg yolks are best known for their emulsification properties, particularly in mayonnaise, salad dressing and cream-style sauces. They have many other functional properties, too. For example, in bake, products, yolks impart a rich color that comes from the carotenoid present in the lipid portion of the yolk. The lecithin in the yolk also reduces the rate of moisture loss, at the same time it ends a tenderizing effect on the crumb. 

Egg yolks arc also used to impart richness to ice cream and frozen custard. 

Ingredients: Whole eggs Ispden Eons fresh shell eggs OE, additives) mid then Seprated Egg Yolk, Filtered and Pasteurized in accordance uith Izternational standauls. Filled in Bag Box padrage 

Whole eggs, or simply eggs, are composed of two distinct parts - the albumen, or white, and the yolk, or yellow - with each part providing different and important nutrients and functionalities. From the nutritional side, whole eggs are considered nutrient dense. 

A 50 gram egg (average weight of a large egg) contains 6.25 grams of protein, which is high quality, complete protein, 5 grams of fat, the majority of which is unsaturated, and contains lots of essential vitamins and minerals. Thus, using eggs in a prepared food formulation helps build an attractive Nutrition Facts label. Functionally, eggs provide prepared foods with exceptional richness, in terms of flavor, color and texture. They can be used to assist in emulsifying, stabilizing, increasing volume, and improving machine ability. Food formulators get all this from just one simple, all-natural ingredient -the egg. 

Whole liquid eggs not only simplify the production of foods made with eggs, they provide consistency in measurement and ensure safety and quality. Prepared foods production facilities never have to deal with shelling eggs. There is no waste from breakage, which reduces production costs. The whole liquid egg product is ready to use. Plus, the person measuring ingredients does so by either volume (e.g., one gallon) or weight (50 pounds), depending on application and batch size. Often times egg product suppliers will sell premeasured containers of whole liquid egg products for even easier incorporation into formulations. There's less labor and less room for error. 

Lastly, whole liquid eggs are pasteurized to destroy Salmonella and other bacteria, which ensures safety. 

Ingredients: Whole eggs broken from fresh shell eggs (no additives) and then pasteurized in accordance with international standards. 

Storage: After opening, liquid eggs should be kept refrigerated at 1.7° to 4°C (below 4°C) at all times and consumed within 21 days from date of purchase. Once opened, use immediately. Slight agitation is recommended priorto use. 

Applications:

Whole eggs, or simply eggs, are composed of two distinct parts - the albumen, or white, and the yolk, or yellow - with each part providing different and important nutrients and functionalities. From the nutritional side, whole eggs are considered nutrient dense. 

A 50 gram egg (average weight of a large egg) contains 6.25 grams of protein, which is high quality, complete protein, 5 grams of fat, the majority of which is unsaturated, and contains lots of essential vitamins and minerals. Thus, using eggs in a prepared food formulation helps build an attractive Nutrition Facts label. Functionally, eggs provide prepared foods with exceptional richness, in terms offlavor, color and texture. They can be used to assist in emulsifying, stabil lung, increasing volume, and improving machine ability. Food formulators get all this from just one simple, all natural ingredient-the egg. 

Whole liquid eggs not only simplify the production of foods made with eggs, they provide consistency in measurement and ensure safety and quality. Prepared foods production facilities never have to deal with shelling eggs. There is no waste from breakage, which reduces production costs. The whole liquid egg product is ready to use. Plus, the person measuring ingredients does so by either volume (e.g., one gallon) or weight (50 pounds), depending on application and batch size. Often times egg product suppliers will sell pre measured containers of whole liquid egg products for even easier incorporation into formulations. There's less labor and less room for error. 

Storage: This product must be stored at -18°C or below at all times. If the product is stored under this condition, the recommended shelf life is 12-months from the date of manufacture. To thaw, frozen egg should be placed in a refrigerator at 4°C or lower. Thawing will normally take 2 to 3 days. Once removed from a freezer, this product should be kept properly refrigerated at all times until ready for use. This product must never be partially or fully thawed and then refrozen. Slight agitation is recommended prior to use. During use, holding vessels or containers must be handled in an appropriate manner to prevent contamination and maximize shelf life. Once thawed, recommended shelf life is seven (7) days. 

Availability:

• Frozen Whole Egg liquid 
• Frozen Salted Whole Egg Liquid 
• Frozen Sugared Whole Egg Liquid 

Ingredients: Whole eggs broken from fresh shell eggs (no additives) and then, Filtered and Pasteurized in accordance with International standards. Filled in Bag in Box package, Blast freeze at -40°C and stored in frozen store -18°C