Pasteurized Whole Egg

Pasteurized whole egg is the entire egg, including the yolk and white, that has been heated to kill harmful bacteria like Salmonella. This process is typically done using a water bath or other controlled heating methods to ensure the egg's quality and safety.

Manufacturers use pasteurized whole egg as a binder, emulsifier, and source of richness and flavor. It is commonly found in baked goods like cookies and cakes, as well as in pasta, sauces, and frozen dough products.

Pasteurized whole egg is generally recognized as safe (GRAS) by the FDA for use in food. Eggs are a source of protein, vitamins, and minerals. The WHO and other international bodies have evaluated eggs as part of a balanced diet, noting their nutritional value. While eggs are a common allergen, pasteurization does not alter their allergenic properties.