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A Guide to Understanding Three Types of Beaten Eggs
Published:
2026-04-07
Summary
The Ultimate Guide to Pasteurized Egg White, Pasteurized Egg Yolk, and Pasteurized Whole Egg
Eggs, an indispensable ingredient in our daily diet, are not only rich in nutrients but also widely used in the food processing industry due to their unique composition and properties. Egg liquid—the liquid obtained after eggs are shelled and processed—is primarily categorized into egg white liquid, egg yolk liquid, and whole egg liquid. Today, DeGu Food will take you on an in-depth exploration of the characteristics of these three types of egg liquid and their extensive applications in food processing.
Protein sSolution
Egg white liquid is a liquid made from fresh eggs that have been shelled and separated from their yolks. It possesses excellent foaming and emulsifying properties. In baked goods, egg white liquid can enhance nutritional value, increase gluten strength, and give the products a more elastic texture; In seafood and meat products, egg white liquid enhances elasticity and improves water-retention and emulsification capabilities, thereby improving texture; in pastries and beverages, it increases protein content, enhances flavor, and makes the products more delicious.
Egg Yolk Mixture
Egg yolk liquid is an egg product made by shelling fresh eggs and separating the yolks from the whites. It is rich in phospholipids and possesses emulsifying, coloring, and nutritional properties. In the production of baked goods such as bread, pastries, instant noodles, cookies, shortbread, sachima, and egg rolls, egg yolk liquid performs the same functions as fresh eggs, enhancing the nutritional value and flavor of the products. In ice cream, the emulsifying properties of egg yolk liquid improve the product’s structure, enhance its flavor, and make the ice cream smoother and more delicious. Additionally, egg yolk liquid can be used as a flavoring agent in cereals, rice noodles, and milk powder to boost nutrition and enhance taste. It can also be incorporated into baked goods, frozen desserts, seasoned foods, salad products, and meat products to add unique flavor and nutritional value to a wide variety of foods.
Whole Egg Mixture
Whole egg liquid is made by processing fresh eggs after shelling, with the egg whites and yolks remaining unseparated. Whole egg liquid retains all the nutritional components of the egg, making it widely used in food processing. In baked goods, whole egg liquid is an indispensable ingredient for making cakes, bread, and pastries; it provides abundant protein and fat, resulting in baked goods that are lighter, fluffier, and moister. In fish paste products and frozen desserts, whole egg liquid enhances product viscosity and stability, improving texture. Whole egg liquid is also widely used in home cooking; whether for stir-frying, deep-frying, or making soups, it adds rich nutrition and flavor to dishes.
In the modern food industry, egg liquid is becoming increasingly widespread, offering delicious and healthy options for cafeterias, restaurants, and food processing plants. The next time you enjoy a cake, ice cream, or instant noodles, take a moment to consider that egg liquid is likely the secret behind these delicious treats!
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The company primarily engages in the deep processing of eggs and the trade of fresh eggs, offering a wide range of products including fresh eggs, egg liquid, egg tart filling, scrambled eggs, and shredded eggs.
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