Liguid egg yolk is made from our fresh eggs which were sorted out not more than 3 days after they have been laid.
In this process, the egg is cracked, refrigerated and pasteurized according to international regulations. This process is carried out at an appropriate temperature, with alternating thermo shocks which produce a significant decrease of microorganism and free it from pathogenic germs, with no alterations of the functional egg properties, getting a very similar product to the one made from fresh eggs. Afterwards, it is refrigerated and commercialized in different packages and in large scale.
Advantages of using Pasteurized and Refrigerated Liquid Whole Egg: