Industrial bakery
Used in cakes and pastry products for whipping, binding and structure formation.
Egg Products / Processed egg
Pasteurised Egg
A pasteurised liquid egg solution for the food industry.
A closer look at the product
Pasteurised Egg
Pasteurised Egg
at a glance.
We break eggs from our own farms without hand contact, homogenise and pasteurise them; our product reduces egg-breaking operations in industrial kitchens and on food production lines. Pasteurisation destroys harmful microorganisms without impairing the natural structure or nutritional value of the egg.
When using liquid egg, the cold chain, shelf life, pack type and the egg fraction to be used in the recipe are the main selection criteria. Complex B is A.B Foods' pasteurised egg production site.
Processed eggComplex B
Product scope
Key
Key
information.
Pasteurised liquid form
Produced at Complex B
Industrial use
Use in industry
Where and how
Where and how
can it add value?
Convenience foods
The liquid form offers advantages in mix preparation and dosing processes.
Institutional catering
Processes are planned with product safety and portion standardisation in mind.
Industrial mayonnaise and sauces
We supply our pasteurised liquid egg to mayonnaise producers in hygienic stainless steel tanks, for use in forming emulsions.
Bakery and baked goods
Binding, colour and volume functions are evaluated in cakes, sponge cakes, brioche and dough mixes.
Ready meals and catering
Under appropriate cold-chain and hygiene conditions, liquid egg is an option that reduces egg breaking in large-scale production.
Dessert and cream systems
May be used in creams, milk puddings and some egg-based desserts for consistency and sensory properties.
Technical evaluation
Choosing the right product
Choosing the right product
starts with the right questions.
In product selection, we consider not only the name or area of use, but also your production conditions and specification requirements.
Request technical informationEvaluation checklist
Product fraction: whole egg, white or yolk
Cold chain and packaging conditions
Dosing and hygiene requirements of the production line
Is pasteurised egg a sterile product?
No. Pasteurisation is not the same process as sterilisation; storage and handling conditions of the product are managed according to the commercial technical documentation.
Which factors are critical for pasteurised liquid egg?
Heat-treatment validation, the cold chain, use after the pack is opened and microbiological targets are important.
Are the whole egg, white and yolk forms interchangeable?
No. Their fat/protein composition and functional properties differ; the choice depends on the recipe.
Product portfolio
Discover the next product.
Our other products in this family, and our other product families.
Egg Products / Related products
Other product families
Product and partnership requests
Let us find the right solution for your project together.
Tell us your application, the form you need and any technical requirements, and ask about the right product family.
Get in touch