Egg products compared to shell eggs provide a high grade of convenience including a minimum of waste, easy dosage, minimum room for storage, lower manpower required for handling, high level of food safety and different egg blends which require little or no preparation ease the handling and minimise the risk of errors.

An average egg weighs about 55-60 grams. The shell accounts for 10-12% of its total weight and when the egg is broken there will be a little waste of liquid egg (approx 3-5 %). Taking this into account an average size shell egg is equivalent to 50 grams of pasteurized liquid egg.

Whole egg

100 grams of liquid whole egg correspond to 2 shell eggs.

It is recommended to thaw frozen products slowly at about 10.0C. due to reasons related to microbiology. The product must be kept at <5.0C at all times.

Yolk

100 grams of liquid egg yolk correspond to the yolk from 5 shell eggs. It is recommended to thaw frozen products slowly at about 10.0C. due to reasons related to microbiology. The product must be kept at <5.0C at all times.

Albumen

100 grams of liquid egg albumen correspond to the egg albumen from 3 shell eggs It is recommended to thaw frozen products slowly at about 10.0C. due to reasons related to bacteriology. The product must be kept at <5.0C at all times.

Whole egg powder 100 grams of whole egg powder dissolved in 300 grams of water correspond to 400 grams fresh whole egg (approx. 8 shell eggs). Egg yolk powder 100 grams of powder dissolved in 125 grams of water correspond to approx. 225 grams of liquid egg yolk (yolks from approx. 12 eggs). Egg albumen powder 100 grams of powder dissolved in 700 grams of water correspond to 800 grams of fresh egg white (Approx. 25 eggs). In some applications up to 900 grams of water can be used with 100 grams of egg albumen powder.

Eggs in the form of whole egg, yolk and egg white, perform multiple functions as an important ingredient in a broad range of foods products, and food processors know that eggs improve their products and are difficult to substitute. Internationally, a range of products have a relatively high content of eggs. Consequently, main customers are expected to be producers of:

• Pastry and deserts
• Bread, cakes, moon cakes and biscuits
• Mayonnaise and salad dressings
• Ice cream
• Fast-food restaurants / some larger hotels

Other potential customers include:

• Noodles, Pasta products and macaronis
• Health drinks
• Infant nutrition
• Ready prepared meals featuring eggs (e.g. omelettes)
• Restaurants, hotels, hospitals, airlines etc

Compared with shell egg it is without doubt convenient to have pasteurized eggs in liquid or powder form. Below is mentioned and described the advantages and benefits by using pasteurized egg products: Quality

• Pasteurized egg products are hygienic with no “bad” bacteria.
• Can be stored refrigerated for several days, and even months by adding preservatives or storing it as frozen.
• Mechanical separation result in better functional properties

Safety

• Product is analysed before usage.
• Delivered refrigerated/frozen to factory.
• No contamination of factory (no dirty shell eggs are brought into the factory).
• Easy adding in process gives less risk of mistakes in recipes.
• Uniformity assures the same performance/reproducibility of final product.

Convenience

• Used directly in process
• No mess from manually breaking and separation
• Easy transport and storing
• Easy to add into final product
• No dealing with whole sellers

Economic

• Less labor costs and reduced handling
• Higher yield by mechanical breaking and separation
• Minimal storage space
• Less cleaning

Initially, the range of egg products to be produced can be divided into: 1. Liquid egg products to be kept refrigerated at a temperature below 4°C and promoted as fresh and 100% natural products. The product range will comprise:

Egg white pH-stabilised	(shelf life: <5 days)（保质期：<5天）
Yolk	(shelf life: <3 days)（保质期：<3天）
Whole egg	(shelf life: <3 days)（保质期：<3天）

2. Pasteurized for longer shelf life:

Egg white	(shelf life: 2-6 weeks, opened <1days)
Whole egg	(shelf life: 2-6 weeks, opened <1 days)
Yolk	(shelf life: 2-6 weeks, opened <1 days)

3. For key account customers the following liquid products can also be manufactured:

Fresh whole egg with up to 20-50% sugar	(shelf life: <1 week)
Fresh yolk with up to 5-10% salt	(shelf life: <2 weeks)

4. Frozen egg products at a maximum temperature of –18°C:

Whole egg	(shelf life: 1 year)
Yolk	(shelf life: 1 year)
Sugared or salted yolk and whole egg	(shelf life: 1 year)
Egg white	(shelf-life: 1-2 year)

5. Egg powders at a maximum temperature of 20°C:

Whole egg, egg white and yolk

(shelf life: 2 years)

The eggs undergo a quality control twice – first when the fresh shell eggs are received at the factory and secondly when the liquid pasteurised or powder egg product has been filled. At reception, the eggs are checked visually to see if any egg shells are broken. Furthermore, samples will be broken to determinate if the eggs are too old - a very simple method, as it can be seen on how the yolk looks in the egg white. This is done to decide if the eggs must be rejected, processed immediately, or if they can be stored for a longer period. Each batch of final pasteurised (liquid or powder) product must be analysed for its physic-chemical properties, and be checked bacteriologically. A complete laboratory must therefore be installed in the factory.

The egg inside the shell is a naturally sterile and protected product. It is not until it is broken that there is a potential risk for contamination by bacteria. It is therefore important that hen droppings and other foreign bodies are washed off before the egg is broken.

The entire processing line at Ovodan is supplied by Danish Sanovo Engineering. Ovodan's breaking machine is an 8 row breaker with a capacity of breaking and separating 81.000 eggs per hour. The eggs are broken and separated entirely in compliance with international regulations. During the breaking process the eggs are carefully monitored to ensure that separation of yolk and albumen is done as effectively as possible and that no impurities can affect the product.

Loading/washing and breaking operations are carried out in two separate rooms. This separation is made to meet hygienic requirements. The eggs come directly from the poultry farm and are therefore contaminated by various bacteria. In order to prevent  these bacteria from spreading to the breaking room, it is required by law that there is a clear separation of these processes.

The egg product is then pumped through SANOVO Filters and filtered to clean the product from any shell particles and membranes from the egg. The product is cooled to <4C. Depending on the finished product the liquid egg can now be mixed with different ingredients such as salt, sugar or treated with enzymes prior to pasteurisation. After pasteurisation, which effectively destroys all pathogens and reduces the total bacterial counts to a low level, the product is either packed as a liquid product and chilled or frozen, or it is spray dried to create powder. Industries that can benefit from using pasteurised liquid eggs or powders are the food industry, bakeries, caterers etc.

The eggs are boiled and peeled on a Sanovo Engineering automatic boiling, cooling, peeling and filling system, with a capacity of 20.000 eggs per hour. The eggs are gently loaded on to a conveyor, which slowly conveys the eggs through a boiling chamber, where the eggs continuously rotate to ensure a completely centered yolk. After boiling, the eggs are automatically transferred to a chilling section, for cooling. From cooling the eggs are automatically transferred to the peeling system, which gently peels the shells off the eggs, without damaging the egg surface. The eggs then travel on an inspection tray, and are filled in to buckets together with liquid brine.

The brine consists of water, 1-3 % citric acid/acetic acid and 1-3 % salt.  A low content of citric acid gives shorter shelf life and less after-taste. A high content of citric acid gives longer shelf life and more after-taste.

The harmless greenish ring is due to an iron and sulphur compound that forms when eggs are overcooked or not cooled quickly. This ring can be prevented if the exact boiling time compared to the egg size is applied. The best way to check this is by boiling an egg that weighs approx. 55-62 grams. If the ring is formed it will disappear after a couple of days in brine. The brine consists of water, 1.5-2% salt and 1.5-2% citric acid.

After breaking and separation the yolk, whole egg and egg white will be filtrated separately for subsequent storage in tanks before spray drying on the Sanovo Engineering Box driers. The yolk and whole egg undergoes the shortest process where it is pumped from the buffer tanks to be pasteurised and subsequently box-dried. The egg white differs from the yolk in that it cannot tolerate pasteurisation directly after the tanks, as the egg white proteins will coagulate at temperatures exceeding 56°C. The egg white also contains sugar that will discolor the powder, if it is not removed. The egg white powder undergoes the following process: The egg white is moved from the buffer tanks for pre-concentration in UF plants. The water will be separated from the egg white and as a result the flow rate is reduced by 50 % in the drying plant. Subsequently the egg white will be fermented (the sugar is removed) and dried to a powder. Pasteurisation of the egg white powder is the last stage of the process and will be carried out in so-called hot-rooms where the powder will undergo heat-treatment for some time.

Powders are filled directly into PE plastic bags in cardboard boxes of 25 kilograms each. Shell life is 2 years and it can be stored at 20°C.

Small spots of blood (sometimes called "meat" spots) are occasionally found in an egg yolk. These do not indicate a fertile egg; they are caused by the rupture of a blood vessel on the yolk surface during formation of the egg. Most eggs with blood spots are removed during the grading process but a few may escape detection. As an egg ages, water moves from the albumen into the yolk, diluting the blood spot. Thus, a visible blood spot actually indicates a fresh egg. Such eggs are suitable for consumption. The spot can be removed with the tip of a knife, if you wish.

No. Shell color is determined by the breed of hen and is not related to quality, nutrients, flavor or cooking characteristics. Since brown egg layers are slightly larger birds and require more food, brown eggs are usually more expensive than white.

Fresh shell eggs can be kept refrigerated in their carton for at least 4 - 5 weeks beyond the pack date. Quality losses should be insignificant if the eggs are refrigerated as soon as possible after purchase from a refrigerated case. Hard cooked eggs should be kept in the refrigerator for up to one week.

Store eggs in their carton because eggs can absorb refrigerator odors.

The risk of food poisoning from eggs is highest with raw and lightly-cooked dishes. It's best not to serve raw or lightly-cooked dishes made with eggs.

These rope-like strands of egg white, called chalazae (ka-LAY-zee) are not imperfections or beginning embryos but a natural, edible part of the egg. They keep the yolk centered in the thick white.

Eggs are one of today's best food buys. A dozen Large eggs weighs 1½ pounds so at 90¢ a dozen, eggs are only 60¢ per pound. Eggs supply high-quality protein and a variety of important vitamins and minerals at a very low price.

Fertile eggs are not more nutritious than non-fertile eggs. They do not keep as well as non-fertile eggs and are more expensive to produce.

Fresh eggs may be difficult to peel. Those which have been stored for a week to 10 days before cooking will usually peel more easily.

Cloudiness of raw white is due to the presence of carbon dioxide which has not had time to escape through the shell and is an indication of a very fresh egg. A slight yellow or greenish cast in raw white may indicate the presence of riboflavin.