Liquid whole eggs

Description
Liquid whole eggs are obtained by breaking, mixing and filtering whole shell eggs (yolk + white) under controlled conditions.
They are typically pasteurised to ensure microbiological safety and to extend shelf-life, while preserving the main functional properties of fresh eggs.
The product is a homogeneous yellow liquid used widely in bakery, pastry, gastronomy, industrial food production and catering.

Indicative nutritional values per 100 g
(pasteurised liquid whole egg, no additives)

• Energy: 130–150 kcal

• Carbohydrates: 0.7–1.5 g

  • sugars: 0.2–1 g

• Protein: 10–12 g

• Lipids: 9–11 g

  • SFA (first occurrence – saturated fatty acids): 2.5–3.5 g

  • MUFA: 3.5–4.5 g

  • PUFA: 1.5–2.5 g

  • TFA: absent

• Cholesterol: 350–400 mg

• Vitamins: A, D, E, K, B2, B12, folate

• Minerals: phosphorus, selenium, iron, zinc, iodine

Exact values depend on hens’ diet and production system.

Key constituents

• High biological value proteins (ovalbumin, ovotransferrin, ovomucin, others)

• Egg lipids (triglycerides, phospholipids, cholesterol)

• Lecithins with strong emulsifying properties

• Carotenoids (lutein, zeaxanthin)

• Fat- and water-soluble vitamins

• Essential minerals and trace elements

Production process

1. Selection and washing of fresh shell eggs.

2. Mechanical breaking and separation from shell and membranes.

3. Filtering to remove shell fragments and coarse particles.

4. Blending/homogenisation to obtain a uniform liquid.

5. Pasteurisation (typically 63–68 °C for a defined time, depending on process).

6. Rapid cooling to refrigeration temperature.

7. Filling and packaging in food-grade cartons, bottles, bag-in-box or industrial containers.

All steps are carried out under GMP/HACCP conditions.

Physical properties

• Appearance: homogeneous, free-flowing yellow liquid.

• Density: approx. 1.03–1.05 g/mL

• pH: 7.0–8.0

• Stability: good after pasteurisation under chilled storage; sensitive to prolonged heat.

Sensory and technological properties

• Flavour and aroma typical of fresh whole eggs.

• Excellent emulsifying properties (due to lecithins and proteins).

• Strong foaming capacity for meringues, sponges and aerated products.

• Thermal coagulation provides structure, binding and firmness.

• Contributes colour, richness, volume and tenderness in baked goods.

• Facilitates dosing, standardisation and hygiene compared with shell eggs.

Food applications

• Bakery/pastry: cakes, sponge cakes, biscuits, brioche, custards, creams.

• Gastronomy: omelettes, frittatas, quiches, sauces, savoury creams.

• Food industry: fresh pasta, breaded products, ready meals, sauces, dessert bases.

• Ice cream/gelato: custard bases, semifreddo, enriched desserts.

• HoReCa/catering: large-scale cooking, where convenience and safety are critical.

Nutrition & health

• Provides complete proteins with all essential amino acids.

• Source of vitamins A, D, E, B12 and choline, and antioxidants such as lutein and zeaxanthin.

• Contains cholesterol; its impact must be evaluated in the context of overall diet and health status.

• Pasteurised liquid eggs reduce the microbiological risks associated with raw shell eggs when properly handled.

Portion note

• Approximate equivalence: 50 g ≈ 1 medium egg.

• In recipes, usage typically ranges from 5–25% of total formula weight, depending on product type (bakery, sauces, etc.).

Allergens & intolerances

• Egg is a major food allergen and must be declared as such (e.g., under EU and many international regulations).

• Not suitable for individuals allergic to egg white and/or yolk proteins.

• Naturally gluten-free and lactose-free (barring cross-contamination).

Storage & shelf-life

• Store refrigerated at 0–4 °C for chilled products.

• Typical shelf-life: 7–30 days unopened, depending on process and packaging.

• Frozen liquid whole eggs: up to 12 months at –18 °C (once thawed, do not refreeze).

• Avoid temperature abuse and strong temperature fluctuations to maintain functionality and safety.

Safety & regulatory

• Subject to strict controls on:

  • Salmonella and other pathogenic bacteria,

  • total plate count and hygiene indicators,

  • residues and contaminants according to egg regulations.

• Pasteurisation is mandatory for liquid egg products in many jurisdictions.

• Full traceability from farm to finished product is required.

• Production must comply with GMP/HACCP and any specific national regulations for egg products.

Labeling

• Typical names:

  • “liquid whole eggs”,

  • “pasteurised liquid whole eggs”.

• Ingredient list:

  • “whole eggs” (or “100% whole eggs”) plus any added ingredients (salt, sugar, stabilisers, etc.).

• The allergen EGG must be clearly highlighted according to local labelling rules (e.g., bold, caps or separate statement).

Troubleshooting

• Premature coagulation / lumps:

  • excessive heat during storage or processing → check cold chain and process temperatures.

• Phase separation/settling:

  • insufficient mixing → shake or stir well before use.

• Pale colour:

  • natural variability in yolk pigmentation related to hens’ diet; not necessarily a quality defect.

• Off-flavours (sulphurous, rancid):

  • oxidation or poor storage → use fresh batches and improve storage (temperature, oxygen/light exposure).

Sustainability & supply chain

• Impact mainly linked to egg production systems (cage-free, barn, free-range, organic).

• Key aspects:

  • feed and water use,

  • animal welfare,

  • manure management and emissions,

  • processing plant effluents (often monitored by BOD/COD indices).

• Products may be available with organic, free-range or animal welfare certifications.

Main INCI functions (cosmetics)
(as “Egg Extract”, “Ovum Extract”, “Hydrolyzed Egg Protein”, etc.)

• Conditioning for hair and skin.

• Film forming for protective layers on hair/skin.

• Emollient and nourishing effect.
  Used in hair masks, restructuring treatments, skin masks and some “natural” cosmetic formulations.

Conclusion
Liquid whole eggs are a versatile, safe and standardised egg ingredient, offering all the functional, nutritional and sensory properties of shell eggs with improved convenience, hygiene and process control.
They are essential in professional bakery, gastronomy and food industry applications, where consistent quality, microbiological safety and ease of use are critical.

Mini-glossary

• SFA – Saturated fatty acids: a class of fats; in eggs they contribute to total fat and should be moderated as part of a balanced diet.

• MUFA – Monounsaturated fatty acids: generally considered neutral or beneficial fats present in egg yolk.

• PUFA – Polyunsaturated fatty acids: include essential fatty acids; present in smaller amounts in eggs.

• TFA – Trans fatty acids: not naturally present in significant amounts in eggs.

• GMP/HACCP – Good Manufacturing Practices / Hazard Analysis and Critical Control Points, systems that ensure hygiene, safety and quality in food production.

• BOD/COD – Biological / Chemical Oxygen Demand, indicators used to assess the environmental impact of processing wastewater.

Studies

Regarding the intake of chicken eggs as its impact on human health, in recent decades, there are conflicting views.

Doubts focus on the cholesterol content and its potential role in cardio-metabolic outcomes.

A whole or boiled chicken egg contains about 15 micrograms of selenium and in addition iron, Vitamin B2, B12, D, E

It also contains lutein, a carotenoid that can be protective against diseases such as age-related macular degeneration (1) and choline, a cellular and nervous restructurer and anti-inflammatory.(2)

Recent studies have also shown that the egg, due to its vitamin D content, helps protect the eyes from cataracts and other degenerative diseases due to ageing.

On the other hand, health recommendations indicate that dietary cholesterol should be limited to less than 200 mg per day; a single large egg yolk contains about 275 mg of cholesterol (3), so taking even a single egg increases LDL cholesterol.

 The consumption of whole egg in the middle-aged and elderly population has long been discussed in the scientific literature.  The impact on the cardiovascular system with possibility of disease has been under observation for several years. However, this study considers that the intake of whole egg does not affect the risk of cardiovascular disease (4).

This study, on the other hand, considers that a high consumption of eggs is significantly associated with a higher risk of contracting incidental cardiovascular diseases (5).

Egg studies

References____________________________________________________________

(1) Chung HY, Rasmussen HM, Johnson EJ. Lutein bioavailability is higher from lutein-enriched eggs than from supplements and spinach in men. J Nutr. 2004 Aug;134(8):1887-93. 2004. 

Abstract. Lutein may be protective against diseases such as age-related macular degeneration (ARMD). At present, data regarding bioavailability of lutein from various sources are insufficient. Healthy men (n = 10) participated in an intervention study with a crossover design. After a 2-wk washout period during which they consumed a low-carotenoid diet, the men were administered 1 of 4 lutein doses (lutein supplement, lutein ester supplement, spinach, and lutein-enriched egg) for 9 d. All lutein doses provided 6 mg lutein except for the lutein ester dose, which provided 5.5 mg lutein equivalents. Serum samples were collected from fasting subjects on d -14, 1 (baseline), 2, 3, and 10 and analyzed for changes in lutein concentration. Triacylglycerol-rich lipoproteins (TRL) were separated from postprandial blood samples (0-24 h) after the first lutein dose and analyzed for lutein concentration. Subjects completed all 4 treatments of the study in random order. Results from repeated-measures 1-way ANOVA showed that the baseline and dose-adjusted lutein response in serum was significantly higher after egg consumption than after lutein, lutein ester, and spinach consumption on d 10. There was no significant difference in TRL response. In conclusion, the lutein bioavailability from egg is higher than that from other sources such as lutein, lutein ester supplements, and spinach. The lutein bioavailability from lutein, lutein ester supplements, and spinach did not differ. This finding may have implications for dietary recommendations that may decrease the risk of certain diseases, e.g., ARMD.

(2) Zeisel SH. Choline: critical role during fetal development and dietary requirements in adults. Annu Rev Nutr. 2006;26:229-50. 2006. 

Abstract. Choline is an essential nutrient needed for the structural integrity and signaling functions of cell membranes; for normal cholinergic neurotransmission; for normal muscle function; for lipid transport from liver; and it is the major source of methyl groups in the diet. Choline is critical during fetal development, when it influences stem cell proliferation and apoptosis, thereby altering brain and spinal cord structure and function and influencing risk for neural tube defects and lifelong memory function. Choline is derived not only from the diet, but from de novo synthesis as well. Though many foods contain choline, there is at least a twofold variation in dietary intake in humans. When deprived of dietary choline, most men and postmenopausal women developed signs of organ dysfunction (fatty liver or muscle damage), while less than half of premenopausal women developed such signs. Aside from gender differences, there is significant variation in the dietary requirement for choline that can be explained by very common genetic polymorphisms.

(3)  Spence JD, Jenkins DJ, Davignon J. Dietary cholesterol and egg yolks: not for patients at risk of vascular disease Can J Cardiol. 2010 Nov;26(9):e336-9. 

A widespread misconception has been developing among the Canadian public and among physicians. It is increasingly believed that consumption of dietary cholesterol and egg yolks is harmless. There are good reasons for long-standing recommendations that dietary cholesterol should be limited to less than 200 mg/day; a single large egg yolk contains approximately 275 mg of cholesterol (more than a day's worth of cholesterol). Although some studies showed no harm from consumption of eggs in healthy people, this outcome may have been due to lack of power to detect clinically relevant increases in a low-risk population. Moreover, the same studies showed that among participants who became diabetic during observation, consumption of one egg a day doubled their risk compared with less than one egg a week....

(4)   Wang MX, Wong CH, Kim JE. Impact of whole egg intake on blood pressure, lipids and lipoproteins in middle-aged and older population: A systematic review and meta-analysis of randomized controlled trials. Nutr Metab Cardiovasc Dis. 2019 Jul;29(7):653-664. doi: 10.1016/j.numecd.2019.04.004.

(5)  Zhong VW, Van Horn L, Cornelis MC, Wilkins JT, Ning H, Carnethon MR, Greenland P, Mentz RJ, Tucker KL, Zhao L, Norwood AF, Lloyd-Jones DM, Allen NB. Associations of Dietary Cholesterol or Egg Consumption With Incident Cardiovascular Disease and Mortality.  JAMA. 2019 Mar 19;321(11):1081-1095. doi: 10.1001/jama.2019.1572.

Abstract. Importance: Cholesterol is a common nutrient in the human diet and eggs are a major source of dietary cholesterol. Whether dietary cholesterol or egg consumption is associated with cardiovascular disease (CVD) and mortality remains controversial. Objective: To determine the associations of dietary cholesterol or egg consumption with incident CVD and all-cause mortality. Design, setting, and participants: Individual participant data were pooled from 6 prospective US cohorts using data collected between March 25, 1985, and August 31, 2016. Self-reported diet data were harmonized using a standardized protocol. Exposures: Dietary cholesterol (mg/day) or egg consumption (number/day). Main outcomes and measures: Hazard ratio (HR) and absolute risk difference (ARD) over the entire follow-up for incident CVD (composite of fatal and nonfatal coronary heart disease, stroke, heart failure, and other CVD deaths) and all-cause mortality, adjusting for demographic, socioeconomic, and behavioral factors. Results: This analysis included 29 615 participants (mean [SD] age, 51.6 [13.5] years at baseline) of whom 13 299 (44.9%) were men and 9204 (31.1%) were black. During a median follow-up of 17.5 years (interquartile range, 13.0-21.7; maximum, 31.3), there were 5400 incident CVD events and 6132 all-cause deaths. The associations of dietary cholesterol or egg consumption with incident CVD and all-cause mortality were monotonic (all P values for nonlinear terms, .19-.83). Each additional 300 mg of dietary cholesterol consumed per day was significantly associated with higher risk of incident CVD (adjusted HR, 1.17 [95% CI, 1.09-1.26]; adjusted ARD, 3.24% [95% CI, 1.39%-5.08%]) and all-cause mortality (adjusted HR, 1.18 [95% CI, 1.10-1.26]; adjusted ARD, 4.43% [95% CI, 2.51%-6.36%]). Each additional half an egg consumed per day was significantly associated with higher risk of incident CVD (adjusted HR, 1.06 [95% CI, 1.03-1.10]; adjusted ARD, 1.11% [95% CI, 0.32%-1.89%]) and all-cause mortality (adjusted HR, 1.08 [95% CI, 1.04-1.11]; adjusted ARD, 1.93% [95% CI, 1.10%-2.76%]). The associations between egg consumption and incident CVD (adjusted HR, 0.99 [95% CI, 0.93-1.05]; adjusted ARD, -0.47% [95% CI, -1.83% to 0.88%]) and all-cause mortality (adjusted HR, 1.03 [95% CI, 0.97-1.09]; adjusted ARD, 0.71% [95% CI, -0.85% to 2.28%]) were no longer significant after adjusting for dietary cholesterol consumption. Conclusions and relevance: Among US adults, higher consumption of dietary cholesterol or eggs was significantly associated with higher risk of incident CVD and all-cause mortality in a dose-response manner. These results should be considered in the development of dietary guidelines and updates.