Abstract

Eggs are used in homes, restaurants, and institutions as shell eggs; they are used in the food industry primarily as egg products. Eggs, which have various functional properties including coagulation by heat, whipping ability, and emulsifying power, are also highly nutritious. Egg products are produced under USDA inspection, which requires that all egg products be pasteurized so they are Salmonella-negative.

There are liquid, frozen, and dried egg products. Automation has come into play for the production of shell eggs and egg products including handling, breaking and separating, processing, and drying of eggs. Eggs are separated into three components in an egg products plant, ie, whites, yolk, and whole egg, at a rate of 32,000 eggs per h per single row, single-tier egg breaking machine. Eggs are spray-dried under very mild conditions to preserve quality.

Economic data are given and information on organic eggs is included. Labeling requirements are listed. The safety section gives information on Salmonella prevention, allergies, and safe cooking and storage details.