Frozen Egg Whites

Frozen egg whites offer a convenient and versatile solution for food and beverage manufacturers seeking a reliable and easy-to-use ingredient. These egg whites undergo a careful process separation, pasteurization, and freezing to provide a shelf-stable product that can be readily incorporated into food and beverage applications.

Application

Frozen egg whites are widely used in the food and beverage manufacturing industry for their convenience, stability, and functional properties. They are commonly used in bakery products, protein shakes, smoothies, sauces, soups, and confectionary items. Despite the rigorous manufacturing process, frozen egg whites retain the nutritional value of fresh egg whites.

Formulation

Frozen egg whites begin with the careful separation of egg whites from the yolks. The egg whites are then pasteurized to ensure food safety by eliminating any potential bacteria or pathogens. After pasteurization, the egg whites are rapidly frozen to maintain their freshness, quality, and nutritional properties.

Specification

Appearance: Frozen egg whites typically come in a form of a viscous liquid that resembles a gel-like consistency, similar to that of a syrup or gelatin. They are slightly opaque, but can be slightly off-white or a pale yellow.

pH level: The pH level of frozen egg whites is typically around 7.6 to 8.0, which is slightly alkaline.

Viscosity: High viscosity.

American International Foods, Inc. is a leading frozen egg white supplier with an additional full service portfolio of over 2500 food and beverage ingredients. We offer one of the most extensive lines of food and beverage ingredients distributed to manufacturers and processors in the food, beverage, pet food, health and nutrition sectors. With a strategic nationwide warehouse network, we can supply your business in an efficient manner at a low cost. Our passion for delivering innovative solutions and developing unique partnerships allows us to ensure that we meet customers’ unique needs and help them solve complex problems.