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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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Is pasteurized liquid egg completely risk-free?

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Pasteurized liquid egg effectively kills major pathogens such as Salmonella and E. coli, greatly lowering food safety risks, but it cannot eliminate all risks. If eggs are internally contaminated during formation due to an infected hen, surface pasteurization may not completely inactivate bacteria. Also, temperature fluctuations during storage or transport can allow residual microorganisms to multiply. Strict adherence to storage requirements is essential to maintain product quality.

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How can I tell if pasteurized liquid egg has spoiled?

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Check three things quickly:

① Appearance – if the packaging is damaged, bloated, or leaking, or if the liquid appears cloudy, separated, or contains sediment, it has spoiled.

② Smell – normal liquid egg has a faint, fresh egg aroma; if you notice sourness, a rotting odor, or any off smell, discard immediately.

③ Texture – if thawed liquid egg has lumps, stickiness, or does not return to a uniform liquid state, it is spoiled.

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Does pasteurized liquid egg lose nutrients?

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Pasteurization uses gentle, low-temperature heating. Only a small amount of heat-sensitive nutrients (e.g., vitamin C) may be slightly affected. The core nutrients—protein, lecithin, and minerals—are largely preserved, making the nutritional difference from fresh eggs minimal. In fact, some nutrients may become more bioavailable.

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What food safety standards does the product meet?

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Our pasteurized liquid egg strictly complies with the national food safety standard GB 2749-2015 (Eggs and Egg Products). The entire production process follows food hygiene practices—from egg sourcing, cleaning, pasteurization, and packaging to cold-chain transportation. Every step includes rigorous testing, and we can provide relevant test reports to ensure compliance and safety.

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What is pasteurized liquid egg?

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Pasteurized liquid egg is made from fresh eggs that are cleaned, broken, filtered, and then treated with a pasteurization process (typically 63–65°C for 5–6 minutes) to kill pathogenic bacteria such as Salmonella while maximizing retention of nutritional content and original flavor. It is a liquid egg product ready for direct use in various culinary or production scenarios without additional sterilization.

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What is the difference between pasteurized liquid egg, regular fresh eggs, and fully cooked liquid egg?

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Regular fresh eggs are not pasteurized and carry a risk of contamination by Salmonella and other microorganisms. They require washing and cracking before use, and their quality varies with egg source and storage conditions. Pasteurized liquid egg is scientifically sterilized, safe, and convenient—just open the bag and use. It delivers consistent quality and is suitable for large-scale production. Fully cooked liquid egg is heat-sterilized at high temperatures, which eliminates safety risks but also causes significant nutrient loss and poor texture, making it unsuitable for applications that require the functional properties of raw egg.

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What are the ingredients of pasteurized liquid egg? Does it contain preservatives?

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High-quality pasteurized liquid egg lists only “fresh eggs” in its ingredient statement, with no added preservatives, colors, or thickeners.

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Can pasteurized liquid egg be eaten raw?

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The pasteurization process effectively kills pathogenic bacteria in liquid egg, significantly reducing food safety risks. However, due to process limitations, it is not completely sterile and may still contain a few heat-resistant microorganisms. Therefore, raw consumption is not recommended, especially for pregnant women, the elderly, or immunocompromised individuals.

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