Refrigerated & Frozen Egg Products
Both refrigerated and frozen egg products can be used in any formula where shell eggs are required. These types of egg products are easily integrated into manufacturing systems, including pumping and extrusion.
Mayonnaise & salad dressings, dough, pie bases & fillings, confections, bakery, baby food, noodles
Bulk tank trucks, totes, metal or plastic containers, polyethylene-coated fiber or laminated-foil and paper cartons, and hermetically-sealed, polyethylene bags. Container size from small bags to cartons (8 oz. to 5 lb.), intermediate-size bag in boxes and pails (20 to 40 lb.), and larger drums and totes (200 to 3,500 lb.).
Storage & Handling
Refrigerated products should be kept at 40ºF (4ºC) or below.
Frozen products should be stored at 0ºF (-17ºC) or below and show no signs of having been thawed.
Thaw egg products in the refrigerator or under cold running water. Use well within expiration dates. To convert shell eggs to liquid eggs or dried eggs, visit IncredibleEgg.org/Conversion for how-to-videos and helpful worksheets.
For more information visit https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/ get-answers/food-safety-fact-sheets/egg-products-preparation/egg-products-and-food-safety/ct_index