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THE EGG - AN INTRODUCTION.
 
The egg is the most complete food available in nature. It is the most widely used natural ingredient for food processing. Egg protein is of such high quality that it is used as the standard by which other proteins are compared. Eggs have a biological value (efficacy with which protein is used for growth) of 93.7%. Comparable values are 84.5% for milk, 76% for fish, and 74.3% for beef. Eggs are the best protein money can buy, and they have many other valuable vitamins and minerals too.
 
NUTRIENT CONTENT OF A LARGE EGG
 
NUTRIENTS WHOLE EGG ALBUMENYOLK
  Calories (kcal)   75.00   17.00   59.00
  Protein (g)   6.25   3.52   2.78
  Total lipid (g)   5.01   0   5.12
  Total carbohydrate (g)   0.6   0.3   0 .3
  Fatty acids (g)   4.33   0   4.33
  Saturated fat (g)   1.55   0   1.55
  Monounsaturated fat (g)   1.91   0   1.91
  Polyunsaturated fat (g)   0.68   0   0.68
  Cholesterol (mg)   213.00   0   213.00
  Thiamin (mg)   0.031   0.002   0.028
  Riboflavin (mg)   0.254   0.151   0.103
  Niacin (mg)   0.036   0.031   0.005
  Vitamin B6 (mg)   0.070   0.001   0.0069
  Folate (mcg)   23.5   1.0   22.5
  Vitamin B12 (mcg)   0.50   0.07   0.43
  Vitamin A (IU)   317.5   0   317
  Vitamin E (mg)   0.70   0   0.70
  Vitamin D (IU)   24.5   0   24.5
  Choline (mg)   215.1   0.42   214.6
  Biotin (mcg)   9.98   2.34   7.58
  Calcium, Ca (mg)   25   2   23
  Iron, Fe (mg)   0.72   0.01   0.59
  Magnesium, Mg (mg)   5   4   1
  Copper, Cu (mg)   0.007   0.002   0.004
  Iodine, I (mg)   0.024   0.001   0.022
  Zinc, Zn (mg)   0.55   0   0.52
  Sodium, Na (mg)   63   55   7
  Manganese, Mn (mg)   0.012   0.001   0.012
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THE EGG: FUNCTIONAL PROPERTIES
 
Foaming, Coagulation, Emulsification, Crystallization Control, Flavor Enhancing, Imparting Pleasing Colour.
 
USE AND FUNCTION OF EGGS IN FOODS
 
  Cakes /Pastries   Foaming, Coagulation, Color
  Candy/Eclair/Confectionary   Inhibition of Crystals
  Custards/Puddings   Coagulation + Flavor
  Omelets/Scrambled/Poached   Coagulation + Flavor
  Mayonnaise/Salad Dressing   Emulsification
  Meringues/ Soufflés   Foaming
  Ice Cream   Emulsification, Texture
  Meat (patties, sausages)   Binding by Coagulation
  Fish Products (surimi)   Binding by Coagulation
  Pancakes /Crepes/Waffles   Flavor, Coagulation
  Doughnuts /Croissants   Texture , Flavor
  Noodles/Pasta   Colour, Flavor, Nutrition
  Health Foods /Weaning Foods   Protein purity of egg white
 
DISADVANTAGES OF USING EGG IN SHELL
 
1. Large labor force needed to break and separate eggs for getting the liquid. This is expensive.
2. Because of large labor force, human contact at many places is unavoidable. This is unhygienic.
3. Refrigerated storage space is essential to preserve the quality of shell eggs. This is expensive.
4. Losses by breakage because of handling during unloading and transporting to point of use.
5. Procurement has to be ‘use based’. We cannot take advantage of larger purchases at low prices.
6. Source of eggs is not known. Thus, the condition in which the egg was produced is suspect.
7. Egg contents may not be standard in terms of color /fat/protein. This may need frequent recipe adjustment.
8. Egg contents may not be safe. Salmonella and other harmful bacteria are likely to be present.
9. Use of shell eggs is prohibited in flight kitchens and some institutional catering establishments due to fear of     Salmonella or other pathogenic organisms.
10. Disposal of egg shells and waste liquid is a problem and leads to unhygienic conditions in a food processing       factory. Pollution Control Authorities take a serious view of this matter.
11. Recipes using only egg white or only egg yolk lead to wastage of the other component.
12. There is a chance that egg shell particles are present in the final product leading to complaint from       consumers
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FEATURES OF DRIED EGG PRODUCTS
 
Most convenient and economical form of eggs for transportation, storage and recipe formulation. Preservation is achieved without any additives. Microbiological deterioration is arrested by removal of moisture to below a level of 5%. Worldwide trend of about 8-10% growth in dried egg products compared to other forms of eggs.
 
STORAGE REQUIREMENTS & SHELF LIFE OF DRIED EGG POWDERS
 
Dried egg products should be stored in a cool & dry place.They should not be stored along with other items with strong odor.Shelf life depends on temperature of storage. Long storage at high temperatures (35 deg C) causes degradation of protein. This affects some functional properties. Store below 25 deg C to ensure shelf life up to twelve (12) months.
 
RE CONSTITUTION OF EGGS FROM EGG POWDERS
 

Whole Egg Powder: Add 3 parts of water to 1 part of powder by weight and mix to obtain uniform consistency. Egg Yolk Powder: Add 1.1 parts of water to 1 part of powder by weight and mix to obtain uniform consistency. Egg Albumen Powder: Add 7 parts of water to 1 part of the powder by wt and mix to obtain uniform consistency.

Egg products have replaced fresh eggs in Industrial Food Processing Applications in Bakery, Pasta / Doughnut Premixes, Mayonnaise, Baby Food, Fish & Meat and Food Service.

 
Quality & Client Satisfaction
 
Quality and Client satisfaction is our top priority. Steps taken to ascertain the edge in today’s competitive market are:
  • Our Factories are HACCP CERTIFIED.
  • All our machines are from USA & Holland.
  • The entire piping system is fabricated from European sanitary quality stainless steel.
  • All process piping and machinery can be cleaned by a central microprocessor controlled CIP system using highly effective cleaning and sanitizing chemicals.
  • Utilities are housed in a separate building to segregate the fumes and other contaminants from the processing area.
  • Also the process adheres to HACCP Guidelines and EU 89/437 directives.
  • Critical parameters are recorded for each batch and history of each batch is retained for our records.
  • Factory systems and procedures are under regular and strict surveillance from Export Inspection Agency (Govt. of India) and SGS [Australia].
  • Products are checked under the residue monitoring plan of Govt. of India for pesticides and drug residues.
  • Raw materials - eggs are sourced from approved farmers under company monitoring for feed formula and good production practices.
  • 100 % check on finished products for key parameters.
  • 100% pre-dispatch inspection for labeling and packing errors.
  • Absence of fine metal particles by use of powerful magnets before filling is guaranteed.
  • Efficient CIP (Clean in Place) system for cleaning of tanks.
  • Our product is guaranteed to meet the highest quality standards on an international scale.
  • Highest standards of sanitation and hygiene coupled with a stringent quality assurance system are attained.
  • The laboratory is well equipped for routine tests for moisture, protein, fat and micro-biological analysis.
  • For specialized analysis there is easy access to laboratories in the Central Food and Technological Research Institute, SGS Laboratory and NABL accredited laboratories.
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    Product Range
     
    ITEM APPLICATION PACKING SHELF LIFE
    Hen Whole Egg Powder
    Bakery Products, Pasta Premix,Omelets Pancake Premixes
    25 Kg carton with inner poly bag
    12 months at a temperature of 12 to 25 degrees Centigrade
    Hen Egg Yolk Powder
    Doughnut Premix, Bakery Products, Pasta Premix, Mayonnaise, Biscuits, Cookies,Wafers.
    25 Kg carton with inner poly bag
    12 months at a temperature of 12 to 25 degrees Centigrade
    Hen Egg Albumen Powder (High whip) Stabilized
    Nougat, Chocolate Products, Meringues, Muscle Building Health Foods
    25 Kg carton with inner poly bag
    12 months at a temperature of 12 to 25 degrees Centigrade
    Hen Egg Albumen Powder (High Gel)Stabilized
    As a binder in Meat and Fish Products, Macaroni, Puree
    25 Kg carton with inner poly bag
    12 months at a temperature of 12 to 25 degrees Centigrade
    Pasteurized Frozen Hen Whole Egg
    Food Service Application, Flight Kitchens, Soups, Confectionery, Burger Patties
    10 Kg carton with inner poly bag
    12 months at a temp of -20 deg Centigrade
    Pasteurized Frozen Hen Egg Yolk
    Salad Dressings, Sauces, Ice cream, Bakery Products, Health Drinks
    10 Kg carton with inner poly bag
    12 months at a temp of -20 deg Centigrade
    Pasteurized frozen Hen Egg Albumen
    Sugary products, Whipped cream and Meat products
    10 Kg carton with inner poly bag
    12 months at a temp of -20 deg Centigrade
     
    Technical Specifications of our Products
     
    Physical Chemistry   Whole Egg Powder Egg Yolk Powder Egg White Powder
      Humidity (105 deg C -   4 hrs)
      %
      *5.0 max
      *5.0 max
     8.0 max
      Crude Fat
      %
      40.0 min
      56.0 min
     0.20 max
      Crude Proteins
      %
      44.0 min
      31.0 min
     78.0 max
      PH
     
      7.5 - 9.5
      6.0 – 6.5
     6.5 - 8.0
      Granulation (100%   THRU)

      USBS

      #

      20
      20
     60
      BACTERIOLOGY
     
     
     
     
      Total count
      / 1.0  g
      <10,000
      <10,000
      <10,000
      Coli form
      / 1.0  g
      < 10
      < 10
      < 10
      Salmonella
      / 25 g
      absent
      absent
      Absent
      Moulds - Yeasts
      / 1.0  g
      < 10
      < 10
      < 10
     
    Custom Requests
     
    In order to provide total customer satisfaction clients can request the following on special orders:
     
  • A lower moisture % on special request
  • Whole Egg Powder (enriched can be offered with fat percentage going up to 52%
  • Whole Egg and Yolk Powder can be offered with normal glucose removed.
  • Such products have a longer shelf life when stored at ambient temperatures.
  • Third party inspection and certification (e.g. SGS) is possible before goods are dispatched.
  • The above products can be supplied with sugar or salt as per customer requirement.
  • For sensitive analysis, samples are also sent to laboratories in Germany.
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