Highly concentrated egg white or salted whole egg product and its method of preparation

A process for preparing a concentrated whole egg product in the form of a paste which can be stored at ambient temperature in an air excluded environment and can then be reconstituted by rehydration for use in any culinary preparation in the same way as fresh whole egg, consisting essentially of:

• concentrating by ultrafiltration liquid whole egg to a paste having a dry solids content of 55 to 62% while controlling the temperature of the product to be maintained between 53 and 60.degree. C.;
• and
• adding between 2 and 4% salt by weight based on the concentrated egg product;
• whereby said paste contains less than 20,000 microorganism germs per gram and maintains its preservation and the textural properties of said liquid whole egg during storage at ambient temperature for at least three months in an air free atmosphere.

A process for preparing a concentrated whole egg product in the form of a paste which can be stored at ambient temperature in an air excluded environment and can then be reconstituted by rehydration for use in any culinary preparation in the same way as fresh whole egg, comprising:

• concentrating by ultrafiltration liquid whole egg without any additive or preservative to a paste having a dry solids content of 45 to 50% while controlling the temperature of the product to be maintained between 53.degree. and 60.degree. C.;
• thereafter further concentrating said product by scavenging the product surface by means of a dry inert gas at a temperature not exceeding 60.degree. C., the product being moved or agitated without turbulence, substantially, preventing the formation of foams and crusts;
• and
• adding to said product during said further concentration step between 2 and 4% salt by weight based on the final concentrated egg product;
• whereby said paste maintains its preservation and the textural properties of said liquid whole egg during storage at ambient temperature for at least three months in an air free atmosphere.

A concentrated whole egg paste product capable of being stored at ambient temperature in an air excluded environment which can then be reconstituted by rehydration for use in any culinary preparation in the same way as fresh whole egg, essentially consisting of:

• dry whole egg solids content of from 55 to 62% which has been obtained by concentrating liquid whole egg without permitting the temperature of the product to exceed 60.degree. C.;
• salt by weight between 2 and 4%;
• additional food ingredients or flavoring agents in amounts of 0.1 to 2%;
• and
• containing less than 20,000 microorganism germs per gram after storage in an inert atmosphere for three months at ambient temperature and for a further week at 37.degree. C. said paste product having substantially the same textural properties as said liquid whole egg.