Liquid egg albumen

This high quality and pure product is obtained from the separation process of the yolk, which stands for the protein part of the egg, i.e. the albumen. Once it is homogenized and pasteurized according to international regulations, it is refrigerated and packed or it is stored in a cold tank to be delivered and commercialized afterwards.

Advantages of using Pasteurized and Refrigerated Liquid Egg White

  • Increased use safety, since it is pasteurized.
  • Greater products conservation guaranteed because they are pasteurized.
  • Enhanced cleanliness.
  • Boosted industry management. Since it may be transported from the refrigeration chamber to the production line, by means of stainless steel pipelines. 
  • Automatic supply to the mixers and blenders.
  • Higher performance in liquid products such as the mayonnaise.
  • Lower cost because the liquid egg has a less elaborated procedure, because it needs no drying.
  • More adaptable to the normal use of the egg since it needs no previous hydration
  • Better functionality in the shakes, since the powdered egg needs emulsifier for the first rising.

Shelf life:  20  days.


  • It requires cold chain in all cases from manufacture to final use. (0ºC a 4ºC) 
  • Its shelf life is 12 days whereas the powdered egg is 1 year.

Use Guidelines

Apply good manufacturing practices while using it.