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Our Service

We can meet the ongoing needs of food processing companies and trading clients.

Basic Product Knowledge

Safety & Quality

Storage & Transport

Usage Scenarios & Methods

Purchasing & After-Sales

Other Common Questions

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Does pasteurized liquid egg affect the taste of dishes/foods?

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No. Pasteurized liquid egg retains the original flavor and functional properties of fresh eggs. Whether used for stir-fries, steamed egg dishes, baking, or prepared foods, the taste is virtually identical to that of fresh eggs. Moreover, its consistent quality helps ensure product uniformity

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Can high-risk groups (pregnant women, the elderly, immunocompromised individuals) consume it?

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Yes, but with precautions: avoid raw consumption; when used in hot dishes, cook thoroughly until the egg white and yolk are completely set. Choose products with intact packaging and high freshness, and strictly follow storage and usage instructions to minimize potential risks.

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What is the difference between pasteurized liquid egg and powdered egg?

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Pasteurized liquid egg is a liquid that retains the natural moisture, nutrients, and fresh-egg taste of eggs. It is ready to use without reconstitution. Powdered egg is made by drying liquid egg; it must be reconstituted with water before use, and its taste and nutrition are slightly inferior to those of liquid egg. Powdered egg is better suited for long-term storage and long-distance transport in specific production scenarios.

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What is the production process?

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The process strictly follows food hygiene standards: Fresh egg procurement → sorting (remove cracked or spoiled eggs) → washing → breaking → filtering (remove shell fragments and impurities) → pasteurization → cooling → aseptic filling → sealing → cold-chain storage → testing and dispatch. Each step is managed by dedicated personnel to ensure safety and quality.

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frankyu@degufood.com

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