JOIN BEPA
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BEPA
Uniting British Egg Processors
The British Egg Processors Association (BEPA) is a non-profit organisation representing egg processors throughout Britain. BEPA members undergo independent auditing which is intrinsically linked to HACCP principles in order to maintain standards. Currently we have 11 member companies which represent the face of the Egg Processing industry across the UK.
Our comprehensive service aims to:
- Provide members with the most up-to-date news and information about egg products and processing, both in Britain and Europe.
- Unite British egg producers behind the best practice production methods, which includes health and safety and hygiene issues.
- Represent the interests of our members in discussions with Government, the European Commission, European Parliament and other regulatory bodies.
- Provide end users of egg products with unbiased information about the businesses involved in the British Egg Processing industry.
- Promote egg products and increase the overall awareness of this sector.
Part of the British Egg Industry Council
BEPA is part of the British Egg Industry Council, which is an inter-professional organisation of 11 trade organisations in the UK. The BEIC covers all aspects of the egg industry including breeding, hatching, rearing, laying, packing, egg processing and marketing.
A Guide to Egg Products
If you would like more information regarding egg products and / or services, please contact us via the Contact page section of this website.
guide
A Guide to Egg Products
Egg products are simply eggs which have been processed and packaged into a more convenient form. On the market is refrigerated liquid egg, frozen egg, dried egg and cooked egg products.
Although for a long time eggs were marketed primarily as boxes of shelled eggs, in recent years egg products have been rapidly gaining ground as their consumption in domestic and commercial settings has increased dramatically.
The largest growth in the use of egg products has been in the food service industry, where the convenience of pre-prepared egg products has streamlined food preparation, particularly in the making of breakfast items and as an ingredient in other dishes.
The advantages of Egg Products
Egg products are revolutionising many industries. The most immediate benefit is their convenience and ease of use – they’re ready to use, with no risk of shells breaking and so no waste. It’s easy to order them in bulk, and many egg products even come ready-measured, saving time and effort when incorporating them into recipes or formulas.
Economical
Economy is also a major factor in the use of egg products. Easy to handle, package and transport, as well as being entirely free of breakage, egg products incur smaller costs. Once the product is at its destination, it requires minimal storage space as compared to shelled eggs and will keep its quality for several months.
Safe
Most egg products are pasteurized to destroy Salmonella and other bacteria, making them a safer choice than fresh eggs.
Quality
There’s virtually no distinction between fresh eggs and egg products in nutritional value, flavour and function. Egg products may be used interchangeably with shelled eggs without affecting weight or quantity – only ingredient ratios may need to be adjusted, for example salt may be reduced in a formula if an egg product containing salt is used to replace whole eggs.
GUIDE
Types of egg products
Although eggs were marketed primarily as boxes of shelled eggs for a long time, in recent years, egg products have been rapidly gaining ground as their consumption in domestic and commercial settings has increased dramatically. Egg products fall into four categories:
1. Cooked egg products
Cooked egg products are pre-prepared, pre-cooked egg-based foods.
Types of product available
- Pre-cooked omelettes
- Pre-cooked scrambled egg
- Hard boiled eggs – whole, chopped, sliced or wedged
Typical usage
Cooked egg products are essential in food service and commercial food processing – these products are used in businesses ranging from restaurants and pubs to the NHS, schools and residential care homes.
overview of the process
Pre-cooked omelettes and scrambled egg are packed into sealed containers and then frozen, making them ready to heat and serve.
Hard-boiled eggs are mechanically or hand-peeled, then packed in a solution of sodium citrate and 0.1% sodium benzoate or potassium sorbate to inhibit the growth of mould.
Storage
Cooked egg products should be kept refrigerated or frozen according to the manufacturer’s instructions.
2. Dried egg products
Dried egg products are a variety of stable, mixable products with a very long shelf life. They are available packaged in pouches, polypacks, boxes and large drums.
Types of product available
- Whole egg or yolk solids
- Free-flowing whole egg or yolk solids (with sodium silicoaluminate added as a free flow agent)
- Blends of whole egg and or yolk with carbohydrates (sugar or corn syrup) added
- Stabilised whole egg yolk solids
- Instant egg white solids
- Spray-dried egg white solids
- Enzyme modified yolk
- High whip egg white
overview of the process
Shelled eggs are washed, rinsed, sterilised and candled. They are then broken, separated automatically and checked for quality and flaws.
Liquid whole eggs and yolks are clarified, filtered and usually pasteurized before being spray-dried. To stabilise the product and preserve colour when dried, glucose is removed from egg whites before spray-drying.
In order to ensure that the dried egg does not harden and solidify, ingredients such as anti-caking agents, sugar or salt may be added to the mixture. Egg whites are often treated with whipping agents such as sodium lauryl sulfate, to ensure aeration properties on reconstitution.
Storage
Dried egg products should be kept at less than 10°C in a dark place. Once opened, containers of dried egg must be resealed to prevent contamination with moisture. Reconstituted egg should be used immediately or stored at 0°C to 10°C for no more than four days.
3. Frozen egg products
Frozen egg products are a variety of stable, mixable products with a very long shelf life. They are available packaged in cartons, containers and pails.
Types of product available
- Whole eggs, whites or yolks
- Whole eggs, whites or yolks blended with various ingredients
- Scrambled egg mix
Typical usage
Frozen egg products are a key ingredient for food service and commercial food processing.
overview of the process
Shelled eggs are washed, rinsed, sterilised and candled. They are then broken, separated automatically and checked for quality and flaws. The egg products are then clarified, filtered, put into containers and frozen at –23.3°C to –40°C.
To prevent gelation (increased viscosity) during the freezing and thawing cycle, whole eggs and egg yolks are usually mixed with sugar, salt or carbohydrates. For ease of whipping, some egg white products contain a whipping agent such as triethyl citrate. Sometimes citric acid may be added to yolk or whole egg products to prevent greening.
Storage
Frozen eggs have a very long shelf life and can be stored for years at less than –12.2°C. Defrosted product should be used immediately, and cannot be refrozen. Thawed eggs may be stored at 4.4°C to 7.2°C for no more than three days.
4. Liquid egg products
Liquid egg products are a variety of ready to use, usually pasteurized products packaged in metal or plastic containers, cartons and polythene bags.
Types of product available
- Whole eggs
- Whites or yolks
- Sugared or salted whole eggs, whites or yolks
- Scrambled egg or omelette mix
Typical usage
Liquid egg products are a key ingredient for food service and commercial food processing.
overview of the process
Shelled eggs are washed, rinsed, sterilised and candled. They are then broken, separated automatically and checked for quality and flaws. The liquid egg product is then filtered, usually pasteurized, and packaged.
Storage
Liquid eggs should be used immediately if possible, or kept refrigerated after opening. Depending on the microbial quality of the product, whole eggs and yolks will keep for two to six days at 4.4°C. Whites only will keep for two to six days at 7.2°C.
GUIDE
Egg products in action
Intro
1. Bakery
Properties such as binding, emulsification, coagulation and adhesion are integral to the production of a large number of food products in the bakery sector
Functional uses include:
Bread
- Egg added to the recipe acts as a humectant, trapping moisture in starch molecules to prolong shelf life while preventing products from becoming soggy.
- The addition of egg keeps a stable pH in bread products.
- Standard bread and rolls are given an egg wash to brown and glaze the crust, locking in flavour and aroma.
- In speciality breads and rolls, egg gives flavour and structure as well as allowing ingredients such as seeds and grains to adhere to the bread.
- All breads are given body, softness and smoothness by the addition of egg to the recipe.
Cakes and other baked products
- Cakes of all kinds depend on eggs to achieve volume and height. Egg proteins create foam, which results in a lighter and airier cake with a solid structure.
- Meringues and other light items are aerated by the foaming effect of egg.
- Binding in cakes, pastries, muffins and other bakes products can only be achieved through the use of egg, which gives a more desirable texture.
- The addition of egg carries and enhances flavours in the product.
Frostings and icings
- Frostings, icings and fillings are improved by the addition of egg products. Egg proteins coagulate from a fluid state to a gel, which acts to thicken and the recipe.
- Proteins in egg white prevent sugar crystallisation and promote smoothness in the finished product.
Custard fillings
- The coagulating effect of egg acts to gel the filling and add richness.
- Phospholipids and lipoproteins found in egg act as emulsifiers, maintaining oil and water emulsions to stabilise custards.
- Xanthophyll pigments in egg yolk give a rich yellow colour to custard fillings.
Frozen bakery products
- To prevent thawed products from becoming soggy, egg proteins act as insulators to maintain texture and palatability.
- Control of crystallisation in frozen products is achieved by the addition of egg proteins, which stabilises the product during reheating and baking.
2. Food Processing
Egg products are invaluable in a huge variety of food production and processing industries. Properties such as binding, emulsification, coagulation and adhesion are integral to the production of a large number of food products found in every supermarket.
Functional uses include:
Dairy products
- The addition of egg to ice cream and other frozen desserts improves consistency and decreases melting point.
- To eliminate crystallisation and ensure a smooth texture, eggs are included in frozen dairy products.
Confectionery
- Egg acts as a binding agent for fondant and other soft fillings, improving the softness and texture and adding richness.
- Confectionery such as chocolate bars and fondant are stabilised by egg proteins.
Drinks
- Egg whites act as a clarification agent in the manufacture of wine and some juices, inhibiting enzyme growth and prevent browning of the product.
- Adding egg to yoghurts and probiotic drinks gives a desirable creamy texture to the product.
Prepared foods and sauces
- Egg gives a smoother texture to pre-prepared microwaveable dishes. Frozen microwaveable dishes which include egg have better freezing and thawing properties.
- Foods such as mayonnaise, salad dressing, dips and sauces are bound and emulsified by the addition of egg.
3. Other Industries
Because of the functional capabilities of eggs, Liquid, frozen or dried egg products are utilised in the manufacturing process across a number of additional industries
Industries currently utilising egg products include:
Cosmetics
- Egg white is frequently used in face masks.
- Shampoos and conditioners are made with egg yolk.
Science
- Egg is used as a medium for the growth of microorganisms, including viruses in the manufacture of vaccines.
- Lysozyme, found in egg proteins, is an antibacterial agent. Avidin-biotin technology is used in medical applications such as immunology, gene probes and histopathology.
- Laboratory animals may be fed egg when a protein reference is required.
Animal feeds
- Yolks and whites are used in the manufacture of many pet foods.
- Dried ground eggshells are given to laying hens as a source of calcium and protein.