MENUThe term egg products refers to processed and convenience forms of eggs for foodservice and commercial kitchen use. Available in either chilled or frozen formats. A combination of both food safety and convenience makes Zeagold egg products a good choice.
All Zeagold's pasteurised and ready to eat egg products are micro-tested and positively released prior to use.
Zeagold processed egg products:
- Whole egg pulp
- Separated - yolk or albumen
Eggs are processed through a plant that cracks the shells and extracts the yolk and albumen. The egg processing unit enables the egg product to be pasteurised hence eliminating all bacteria and especially salmonella. This process meets ANZFSA standards.
Zeagold's purpose built site in Auckland was commissioned in 2010. This significant investment has resulted in the implementation of world class equipment to enable processed product of a higher standard than was previously possible.
The quality of Zeagold's products has always been of prime importance to our company. From the feed through to the final egg product, we undertake a series of tests that monitor the quality of the end product our customers receive.
Features and benefits
| Ease of Use | Egg products are ready to use immediately |
| Preparation and Convenience | Ready-to-use egg products just need to be measured for use. Bulk quantities may be ordered, e.g.: whole egg pulp in pallecons. Equipment needs are minimal, clean up is simplified and, except for packaging materials, there is no waste for disposal |
| Economy | Egg products are one of the most economical protein sources available |
| Simple handling requirements | Processed eggs are easy to handle, both in distribution and food manufacturing processes |
| Safety | Zeagold processed eggs are produced to a high standard providing customers with total food safety assurance including 100% traceability from production through to delivery. Every batch is microtested and cleared prior to release. |
| Uniformity | Egg products are produced to standard specifications to ensure consistent performance in formulations |
| Quality | Indistinguishable from fresh eggs in nutritional value and flavour. These qualities are retained if product is stored correctly |
Food industry opportunities
The functional attributes of egg products have beneficial uses across a wide range of food industries. Such properties as emulsification, coagulation, adhesion and binding are critical to the success of many food products we eat every day.
The following table provides a guideline for how egg products can add value across different food industries.
| Industry | Product usage | Functional rationale |
|---|---|---|
| Baking | Bread, pastries, custards, cakes, biscuits | Adds richness and increases volume |
| Dairy | Ice cream, frozen desserts | Improves texture, decreases melting point, eliminates crystallisation |
| Confectionery | Bars, fondants, fillings | Improves interior texture, stabilises, adds richness and flavour |
| Sauces | Mayonnaise, salad dressings, dips and prepared foods | Binds sauces and emulsifies mixtures of oil and water |
| Meal Replacements | Energy bars for active and elderly | Provides excellent protein source, as well as other functional benefits |
| Beverages | Pourable yoghurts, dietary drinks and alcoholic beverages | Adds creamy texture |
| Prepared Foods | An ingredient in frozen and prepared dishes | Improves texture and freeze/thaw microwave capabilities |
Baking industry opportunities
| Industry | Product usage | Functional rationale |
|---|---|---|
| Frostings | Thickens frostings and fillings | Coagulates and creates firm, smooth base |
| Breads | Standard breads and buns | Used as an egg wash to brown the crust and for flavour and structure in speciality breads and rolls |
| Sweet Goods | Egg custard fillings and tarts | Gels filling and adds colour and richness to mass. Excellent emulisfier |
| Cakes | Cakes of all sorts | Aeration adds volume, height and builds ingredients into product matrix. Provides structure |
| Biscuits and Speciality Items | Meringues and other items where lighter texture is required | Allows for aeration of baked goods. Provides structural benefits |
| Muffins | Muffins and friands | Binds and produces desirable texture and mouth feel. Aeration builds volume |
| Frozen Products | Frozen dough and other items to control crystallisation | Creates desirable characteristics in reheating and baking |
| Healthy Snack Bars | Protein-rich meal replacement bar | One of the highest quality protein sources available |