What is egg product in ingredient lists

Baden-Wuerttemberg

Claudia Andlauer (CVUA Karlsruhe)

 

Eggs are a biologically very high quality food - they contain many vitamins, minerals and vital protein building blocks in a concentrated, easily digestible form. Due to their excellent technological properties, eggs are also versatile in the food industry and in the household. The color of the chicken eggs - whether brown or white - has no influence on the ingredients and composition, but is only based on the deposition of pigments in the outer layers of lime on the eggshell.

Calorific value387 kJ / 93 kcal 
protein7.5 g 
carbohydrates0.4 g 
fat6.8 g 
Vitamin A166 µg21 %*
Vitamin D1.8 µg36 %*
Vitamin K5.4 µg-
Vitamin B20.245 mg15 %*
Vitamin B121.2 µg120 %*
Folic acid40 µg20 %*
Pantothenic acid1.0 mg17 %*
phosphorus126 mg16 %*
selenium6.0 µg-

The information is subject to the usual fluctuations for natural products.
* Percentage of the recommended daily dose for an adult according to Appendix 1 of the Nutrition Labeling Ordinance.

 

From egg to egg product

Egg products are made from whole eggs, egg white or egg yolk (egg yolk) and processed as liquid, frozen or dried semi-finished products, e.g. in the production of baked goods, pasta, mayonnaise and salad dressings, meat products, ice cream and eggnog.

Every German citizen consumes an average of 205 eggs a year, around 40% of which are processed in food.

 

EU-wide uniform regulation of labeling and hygiene

The labeling and quality of chicken eggs is uniformly regulated throughout the EU and very strictly in marketing standards and EU hygiene legislation. But other farm poultry eggs from bird species such as goose, duck and quail are also included in the EU hygiene regulations. Their basic structure and ingredients largely correspond to those of a hen's egg. Apart from quail eggs, however, they are of little economic importance.

Practically all chicken eggs that consumers buy in retail stores or from producers come from so-called chicken farms. The number of laying hens in holdings with more than 3,000 animals was around 41 million animals in 2007. The EU marketing standards differentiate between 4 categories of husbandry: free-range eggs, barn eggs, caged eggs (possibly as “designed cages”) and organic eggs. Since January 2004, the type of husbandry the egg comes from can also be recognized by the stamp on the egg (producer code). The majority of the eggs currently come from cages.

 

Grade A for chicken eggs

The eggshell of grade A hen's eggs must be clean and undamaged when sold. Washing chicken eggs is forbidden by law with a few exceptions, otherwise the natural, waxy protective layer that protects the egg from germs and dehydration is removed.

Shell and cuticleclean, undamaged, normal shape
Air chamberHeight not more than 6 mm, immobile
yolkwhen x-rayed only shadowy and visible without a clear outline; when turning the egg does not deviate significantly from the central position
Egg whiteclear, transparent
Germnot visibly developed
foreign deposits and depositsnot permitted
Foreign smellnot permitted

The air chamber is on the blunt side of eggs. The height of the air chamber is a quality criterion, as it increases with increasing age of the eggs due to the release of water vapor through the eggshell.

 

Danger of salmonella from raw eggs

In general, caution should be exercised when handling raw eggs, as it can never be completely ruled out that they contain salmonella. Raw eggs must therefore legally be given to the consumer within 21 days of laying. According to EU marketing standards, the best before date is limited to a maximum of 28 days after laying. Since salmonella can also be found on the eggshell due to the laying process, the reuse of cardboard packaging for raw eggs is not permitted according to the EU hygiene regulations.

Food containing raw eggs, such as tiramisu or home-made mayonnaise, should be consumed immediately or stored for a maximum of 24 hours after cooling down quickly to +7 ° C.

In institutions for communal catering for old or sick people or children (e.g. hospitals, day-care centers), all food that has been produced using raw ingredients from hen's eggs must be heated for consumption before being sold so that any salmonella that may be present is safely killed. It is more advisable to use immediately pasteurized egg products.

 

What is being investigated?

Eggs and egg products are sensorially, microbiologically and chemically examined for quality and freshness criteria, and the labeling is checked. For example, in sensory testing of raw eggs, this routinely includes candling, measuring the air chamber, and cracking the egg.

 

literature

(1) Souci, specialist, herb, the composition of food, nutritional tables, Wissenschaftliche Verlagsgesellschaft mbH Stuttgart, 7th edition 2008.

 

 

Article first published on November 5th, 2008