Pasteurized Cage Free Eggs Liquid

Pasteurized cage-free eggs are whole eggs that have been heated to a specific temperature for a set time to kill harmful bacteria. 'Cage-free' means the hens were not kept in traditional battery cages, but they may still be housed indoors in barns or aviaries. The eggs are then processed into a liquid form for easier use in food manufacturing.

Liquid eggs are used as a binder, emulsifier, and leavening agent in baked goods like cakes, cupcakes, and snack cakes. They provide the same nutritional and functional properties as shell eggs, such as richness, moisture, and structure, but offer convenience and consistency for commercial food production.

Eggs are a source of protein, vitamins, and minerals. The pasteurization process ensures a safer product by reducing the risk of foodborne illness from bacteria like Salmonella. Eggs are not a major allergen. The FDA considers eggs to be a safe and nutritious food. There are no specific regulatory limits set by bodies like JECFA or EFSA for whole eggs as a food ingredient.