Battery is the most widespread farming type for laying hens. Cages are equipped with roosts, artificial nests, dust containers and scrapers to improve their conditions. The density of animals per square metre is checked for an optimal yield. The laying hens are thus bred in a closed building and do not have any access to an outside course.
More comfortable for the laying hens than the classical cage breeding, the breeding on ground is carried out in closed buildings (with or without aviaries), without any access to an outside course. The density of animals bred in these buildings is less than the one of the cage breeding.
The free range hens have the same area per animal than for the breeding on ground. However, besides they have an outside access, with a minimal area allocated per animal. The registered “Label Rouge” poultry farms give more outside space per hen and limit the number of animals per building
This is the most comfortable farming type for hens. The density per square metre in the building is only 6 animals and 4 animals per square metre of outside course. The hens' feeding is exclusively based on bio-labelled ingredients.
The egg white is made up of 88% water. Among the other constituents, we can find proteins with the ovoalbumin, renowned for its properties as coagulant and surfactant (it enables to stabilize the foam of the beaten egg whites). The two other main proteins of the white are the lysosyme and the ovotransferrin.
Shaking the egg whites quickly makes air enter the water of the white, which forms a finer and finer emulsion as they are beaten. The proteins, which are present in the white, trap the air within the water, thus forming some foam. When the whites are firm, they can be slowly mixed with the preparation we wish to make lighter. So egg whites are essential to lots of pastry recipes (mousses, meringues, creams, cakes, ice-creams and sorbets), but also to cooked meats and hot or cold dishes requiring to expand and reduce physically.
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.
The whiteness of this ingredient occurs in numerous recipes for the whitening of some dishes. It is also widely used to thicken and fix the other food colourings.
The egg white allows, regarding candies for instance, to avoid the sugar crystallization (succose). This is an essential point for the perfecting of some caramels, nougats and candies which have to remain smooth despite the important presence of sugar.
The lysozyme of the white has a sweet taste 200 times more intense than the one of the sweetening thaumatin protein.
Added to the wine as soon as the must starts to ferment, the lysozyme of the white egg allows to avoid the growth of bacteria responsible for the involuntary stopping of the fermentations, of the slow fermentations, of the increase in volatile acids. It allows a complete stopping or a control of the malolactic fermentation and a stabilization after the malolactic fermentation.
It was used in the past for the gold-leaf cladding, the albumin of the white beinga protein glue. Nowadays, it is particularly used in oenology to soften the red tannic wines.
Easy preserving and storage
Egg white powders can keep 36 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 egg white powder is up to eight times less voluminous than the egg in its shell. Storage costs are thus reduced and health guarantees more reliable than the ones of the egg in brine.
Liquid egg whites stored in aseptic tanks are assured of an extended shelf life.
Constant nutritional quality
The egg products’ quality depends on the feedstuff given to the laying hens. This diet precisely respects the specifications of the food-processing professionals which are true to the commitments signed with IGRECA.
The transformation process of the egg does not change at all any nutrient inputs which are strictly identical to the ones of the fresh egg.
WHICH EGG DID YOU HAVE?
The egg white and its lysozymes are very useful…
The lysozyme is a natural preservative agent, so it is used in the food industry for:
Spraying on the surface of the products (fruit, vegetables, meat, fish)
Blending during the manufacturing process (cheese, wine, formula milk)
Lamination of cling films (wrapping)
Complementation of other preservatives
Stabilization of some kinds of cheese (Edam)
Antibacterial, antivirus, anti-inflammatory, immunomodulatory action in some standard drugs.