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
ALBUMEN
YOLK
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
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
Flavour, Coagulation
Doughnuts /Croissants
Texture , Flavour
Noodles/Pasta
Colour, Flavor,
Nutrition
Health Foods /Weaning
Foods
Protein purity of egg
white
Our Extensive 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 20+5˚C
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 20+5˚C
Hen Egg
Albumen Powder (High
whip) Stabilized
Nougat,
Chocolate Products,
Meringues, Muscle
Building Health Foods
25 Kg
carton with inner poly
bag
18
months atambient
temperature
Hen Egg
Albumen Powder (High
Gel) Stabilized
As a
binder in Meat and
Fish Products,
Macaroni, Puree
25 Kg
carton with inner poly
bag
18
months atambient
temperature
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
-18 ˚C
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
-18 ˚C
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
-18 ˚C
****
The above products can be
supplied with sugar or salt
as per customer requirement.
STORAGE
REQUIREMENTS & SHELF LIFE OF
DRIED EGG POWDERS
Dried egg products shouldbe stored in a cool & dry
place.
They should not be stored along
with other items with strong
odour.
Shelf life
depends on temperature of
storage.
Long storage at
high temperatures (35 deg C)
causes degradation of protein.This affects some
functional properties.
Storebelow
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.
Product Note:
DISADVANTAGES
OF USING EGG IN SHELL
1. Large labour force needed to
break and separate eggs for
getting the liquid.This is expensive.
2. Because of largelabour force, human
contact at many places is
unavoidable. This is un
hygienic.
3. Refrigerated storage space is
essential to preserve thequality 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 conditions in which
the egg was produced is suspect.
7. Egg contentsmay not be standard in
terms of color /fat/protein.
This may need frequent recipe
adjustment.
8. Egg contentsmay 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.
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.
FACTORY
Note :- Rate of the
products Mention in the Website
will be verified by day to day
fluctuation in the Indian Agro
Market Actual Rate of the
Products will be provide at the
time of final Confirmation of
Order
Note :- Rate of the
products Mention in the Website
will be verified by day to day
fluctuation in the Indian Agro
Market Actual Rate of the
Products will be provide at the
time of final Confirmation of
Order
History: ·Taj Agro products are
guaranteed to meet the highest
quality standards on an
international scale.
We are under periodic monitoring of the Export Inspection Agency, Govt. of
India. Taj Agro high quality egg
powder is a result of a
two-pronged effort: High
standards of sanitation and
hygiene coupled with a stringent
quality assurance system. 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.
For sensitive analysis, samples
are also sent to laboratories in
Germany.
·Process is under HACCP
Guidelines.
·Critical parameters are
recorded for each batch and
history of each batch is stored
in the database.
·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.
Guaranteed for absence of fine
metal particles by use of
powerful magnets before filling
and metal detector before
dispatch.
Efficient CIP (Clean In Place)
system for cleaning of tanks.
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Egg
powder [From India]
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..jpg)
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2008, www.tajagroproducts.com All rights reserved.