Processing Overview

Shell eggs are washed, rinsed, sanitized, candled, broken, separated by automation, and monitored for quality and imperfections.

Liquid whole eggs and yolks are clarified, filtered, and pasteurized using high-temperature, short-time (HTST) pasteurization equipment. After pasteurization, they are spray dried.

The separated egg whites and egg yolks from the same production batch may be recombined in their entirety and identified as whole eggs.

Egg whites are treated prior to drying to remove naturally occurring glucose and preserve color once dried, resulting in stabilized egg whites for longer storage. Glucose is sometimes removed from whole egg and yolk products for long storage stability.

Egg whites are more sensitive to heat coagulation. They are clarified, filtered, glucose removed, and spray dried prior to pasteurization in a “hot room” maintained at a temperature of at least 130ºF (54ºC) for a minimum of seven to ten days. Industry practice often exceeds the required pasteurization regulations — pasteurized at a higher temperature — to improve gel strength. This assures elimination of Salmonella if the moisture content of egg solids is kept at approximately 6%. The whipping ability of egg whites also improves when stored in the hot room at low moisture levels.

Our experienced “egg people” truly enjoy working with customers to provide industry analysis and technical guidance. If it has to do with eggs, we are confident that we have the people that know.

Based upon our experience, communication with customers is the key to positive results. When we show a genuine interest in the customer’s situation, we earn their trust. This trust allows us to better serve and partner with some of the leading egg and egg products providers in the world