Liquid Whole Egg is produced from fresh Grade-A shell eggs via automated washing, candling, breaking, blending, homogenisation and pasteurisation (60 °C/3.5 min).
It delivers 23–25% solids, ≥10.5% protein and ≥10% fat, replicating the nutritional and functional profile of fresh shell egg while providing Salmonella-free safety and extended 21-day shelf life.