Ovodan


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The functional attributes of egg products have beneficial uses in a variety of industries, both food and non-food related. Such properties as emulsification, coagulation, adhesion, and binding are critical to the success of many of the food products we eat every day.

Eggs provide other functions such as calcium and protein to animal feed, whites in cosmetics, yolks in shampoos and conditioners, and as a culture medium in science and research.

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.