Liquid egg whites are made by separating the egg white from the yolk, then pasteurizing the egg white to kill bacteria.
Here's a more detailed breakdown:
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Separation: The first step involves carefully separating the egg white (albumen) from the yolk. This is typically done mechanically in large-scale egg processing facilities, though it can also be done manually.
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Filtration (Optional): Sometimes, the egg white is filtered to remove chalazae (the ropey strands attached to the yolk) and other solid particles, resulting in a smoother liquid.
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Pasteurization: The separated egg white is then pasteurized to eliminate harmful bacteria like Salmonella. Pasteurization involves heating the egg white to a specific temperature for a specific period. This process is crucial for food safety and extends the shelf life of the liquid egg whites. The heat process is carefully controlled to minimize coagulation of the egg whites.
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Cooling: After pasteurization, the egg white is rapidly cooled to prevent further changes in its protein structure.
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Additives (Optional): Sometimes, additives like triethyl citrate or other whipping aids are added to improve the whipping properties of the egg whites. This is particularly common in commercially available liquid egg whites intended for baking or meringue production.
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Packaging: Finally, the liquid egg whites are packaged in sterile containers for distribution and sale.
In summary, liquid egg whites are produced through a process of separation, pasteurization, and packaging, sometimes with filtration and additives for improved functionality. This process ensures a safe and convenient product.
