Our egg products solutions

The egg is a real concentrate of nutriments. They are present in useful quantities, with an outstanding bioavailability. Vitamins, minerals and trace elements (such as phosphorus, iron and magnesium) make out of the egg one of the richesti n nutriments food and among the best whole food. In fact, it does not only give a lot of vitamins B but also vitamins A, D, E and K without forgetting the fats which are essential to our balance, such as Omega 3 and Omega 6. The egg is also rich in essential proteins, easily digestible by the human body.

EMULSIFIER

The egg baking ability allows a very large quantity of recipes to thicken the varied constitutive ingredients.

COAGULATING / GELLING / BINDING

When the egg white and egg yolk are warmed up, we can see that the liquid becomes solid. The egg is said to be coagulated or cooked. The egg proteins (yolk and white) are at the origin of this coagulation. This is a precious reaction to give consistency to some recipes (pasta, surimi, sweets, cooked meats…). Gelling, elasticity, texture, firmness are a few of their culinary features that the egg white allows to modulate.

COLOURING

The golden colour of the egg gives numerous recipes the warm aspect of good dishes; it also allows to thicken and fix the other food colourings.

ADDED TASTE

The lysozyme of the white has a sweet taste 200 times more intense than the one of the sweetening thaumatin protein. So the egg gives some kind of plumpness, acts as a flavour enhancer and allows to reduce or hide the bitterness of other ingredients present in some recipes.

Powdered egg whites can keep 12 months (D.L.U.O.) in a dry room and sheltered from light, at room temperature between 15 and 20°C. So, the use of a cold room is not necessary.

Storage in a minimum space

The powdered egg white is up to eight times less voluminous than the egg in its shell. Storage costs are thus reduced and health guarantees a lot more reliable than the ones of the egg in brine.

Liquid egg whites stored in aseptic tanks are assured of an extended shelf life.

The egg products’ quality depends on the food given to the laying hens. This diet precisely respects the specifications of the food-processing professionals which are true to the quality commitments signed with IGRECA.

The transformation process of the egg does not change at all any nutriment inputs which are strictly identical to the ones of the fresh egg. The customers using the IGRECA products can even apply the “with fresh eggs” mention on their cooked recipes.

The egg white is rich in vitamins B and also contains mineral salts and trace elements (phosphorus, magnesium). It is also rich in lysozyme, a protein which is a natural antibiotic, used in some drugs.

The egg yolk is rich in vitamins B but also in vitamins A, D, E and K, without forgetting some micro-nutriments  and minerals in very large numbers such as phosphorus, iron, magnesium and calcium, some essential proteins as well as some essential amino-acids.

Eggs in space
To keep astronauts in good health, their feeding must be nourishing, edible and tasty. It is a challenge regarding the crew’s health, but regarding their mental health, too. Thus, the success of the missions is deeply linked to gastronomy in weightlessness.
 
The egg is thus present up there and fulfills its nutritional role, in a more or less cooked form.
 
Scrambled eggs for breakfast, omelettes or ingredients of more worked out recipes, however unrecognizable it is in plastic bags or powdered to be rehydrated, and it remains a key force in the conquest of space.