Abstract
Egg product industry developed concomitantly with the food industry to provide food manufacturers with safe and ready-to-use eggs. Pasteurised whole egg, egg yolk and egg white are thus proposed either in liquid, frozen or powder forms. Processes applied in the egg product industry aim at improving egg products’ hygienic and functional quality. One of the main difficulties is the high heat sensitivity of egg products, thus limiting the possibilities for bacterial decontamination. That is the reason why much research is carried out on alternative stabilisation technologies, which are less denaturing than heat treatment. Nowadays all the ‘first processing’ egg products offer a high hygienic quality, and thousands of references have been developed to satisfy various demands of food industry for product functionalities. Egg product manufacturers have also developed specialty egg products which are formulated and/or cooked eggs intended to mass catering or directly to consumers.
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