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Ovodan Foods (China) Ltd, a member of Sanovo Egg Group, was established in 2005. It is situated near Suzhou City, Jiangsu, and located between two famous ancient Towns dating back more than 1.000 years, Zhouzhuang and Tongli. Ovodan Foods (China) Ltd is the first company in China to produce only pasteurized liquid egg products and hard boiled peeled eggs.

China’s egg consumption is the highest in the world; however egg products remain scarce, while the industry is developing. Pasteurized egg products account for more than 30%-40% of all eggs used in Australia, Europe, Japan, and the USA. However, in China this number is less than 1%. Ovodan Foods (China) Ltd. produces egg products of the highest quality and safety, following the strict international standards for the benefit of the food industry in China.

The production line, including all equipment and processes are designed and supplied by Sanovo Engineering A/S (Denmark). The complete line is controlled automatically. The management of the production line is in compliance with GMP standards and HACCP.

The range of products, includes liquid?frozen and powder form of whole egg, egg yolk and egg white, for the meat, bakery, noodle, salad dressing/mayonnaise, confectionary, ice cream, fish and other food industries. The products can be tailor made to suit individual customer requirements, with salt or sugar mixes. Ovodan egg products will offer extensive benefits to customers, ranging from convenience and ease of use, to uniformity and stability which will further improve the function in the final product mix.

Furthermore, Ovodan egg products offers food safety through the removal of bacteria’s and salmonella contamination, and ensures the uniformity, stability and safety of the final products. The products are produced according to strict international standards.

The product range also includes hard boiled peeled eggs, which are used in the restaurant, hotel, catering, hospital, school and fast food industries. The eggs are packed in pails or vacuum packed. The peeled eggs are completely natural and provide customers with convenience and ease of use. The yolk is centered in the egg to provide a uniform product, and the task of peeling the eggs by hand is removed. The peeled eggs will also be offered as a “tea” egg, in a tea and soy solution, popular in convenience stores and noodle restaurants.

A Sanovo Egg Group R&D center was established at Ovodan in 2007.

Our aim is to provide best products and best service.
Ovodan Foods (China) Ltd. wins prestigious Egg Processing Company of the Year award, at 2008 International Egg Conference in Shanghai./ Do not wash eggs before storing them in the fridge. / Prepare mayonnaise hygienically and keep it in the fridge until you eat it. / Do not crack eggs in the rim of the bowl where you will beat eggs. / For hygienic reasons, the bowl of beating has to be used only for this task. / Do not split white from yolk with the eggshell. / Do not leave eggs or food prepared with eggs out of the fridge. / Keep always in the fridge food as sauces, cakes, etc, and eat them before 24 hours after cooking. / More than 25% of all eggs in Europe are processed in to safe pasteurized products. / More than 30% of all eggs in the USA are processed in to safe pasteurized products. / More than 40 % of all eggs in Japan are processed in to safe pasteurized products. / Less than 1% of all eggs in China are processed in to safe pasteurized products. / Lysozyme extracted from egg white is used in eye drops and various cold remedies. / Lysozyme is also utilized as a preservative for cheese and as a clarifying agent for wines. / Egg yolk contains a high level of lutein which has been shown to be a factor in prevention of age-related macular degeneration in the eye. / Choline from egg yolk lecithin has been shown by some researchers to be a possible memory booster. / Eggs are utilized as a culture medium in producing several vaccines used to treat various viruses. / Egg yolk has been indicated to be beneficial to skin. / Egg yolk is added to shampoos, skin creams and other cosmetic applications. / Antibodies from eggs may be used to treat various viruses. / Egg yolk is used as a preservative for bovine spermatozoa used for artificial insemination. / A hen requires 24 to 26 hours to produce an egg. Thirty minutes later, she starts all over again. / The egg shell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavors and odors. Storing them in their cartons helps keep them fresh. / Eggs age more in one day at room temperature than in one week in the refrigerator. / Eggs age more in one day at room temperature than in one week in the refrigerator. / If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up. / Egg yolks are one of the few foods that naturally contain Vitamin D. / Occasionally, a hen will produce double-yolked eggs throughout her egg-laying career. It is rare, but not unusual, for a young hen to produce an egg with no yolk at all.
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