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Key Considerations for Purchasing and Storing Pasteurized Liquid Eggs
Published:
2026-04-07
Summary
Description
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!
1. Selection: 3 Key Criteria
Check the label:
Confirm the “pasteurization method”: Look for the specific label “pasteurized” to avoid confusion with “unpasteurized fresh egg liquid” (which has no pasteurization label) or “fully cooked egg liquid” (labeled “high-temperature sterilized”);
Check the production date and expiration date: Choose products produced within the last week. When refrigerated at 0–4°C, the shelf life is typically 7–14 days; exercise caution when purchasing products older than 10 days;
Review the ingredient list: The product’s ingredient list should list only “fresh eggs,” with no additives such as preservatives (e.g., potassium sorbate) or colorants (e.g., tartrazine).
Inspect the packaging: The packaging must be intact with no damage or swelling (swelling may indicate gas produced by spoiled egg liquid). Tetra Pak cartons should have no creases or leaks, and PET bottles should be transparent with no cloudiness.
2. Storage: 3 Things to Keep in Mind
Keep refrigerated at all times: Immediately place the product in the refrigerator at 0–4°C after purchase. Avoid leaving it at room temperature for more than 2 hours (bacteria multiply 10–20 times faster at room temperature);
Use as soon as possible after opening: After opening, pour the pasteurized fresh egg liquid into a clean, airtight container (to prevent contamination from repeatedly opening the original packaging), use it within 1–2 days, and return it to the refrigerator immediately after each use;
Avoid Repeated Thawing: If you purchase frozen pasteurized fresh egg liquid (some products are frozen to extend shelf life and must be labeled “freezable”), thaw it in the refrigerator at 0–4°C (approximately 8–12 hours). Do not refreeze after thawing, as this will cause protein denaturation and clumping of the egg liquid, resulting in a decline in taste and nutritional value.
The primary value of pasteurized fresh egg liquid lies in “striking a balance between safety and nutrition through low-temperature pasteurization, while enhancing convenience through industrial processing.” It addresses the key concern of ordinary fresh egg liquid—the risk of pathogenic bacteria when consumed raw—while avoiding the issues of fully cooked egg liquid, such as nutrient loss and poor texture. At the same time, it meets the diverse needs of both household and industrial settings. When purchasing, look for the “pasteurization label, freshness, and packaging,” and store it strictly in the refrigerator to fully enjoy its “safety, nutrition, and convenience.”
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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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