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| Eggs |
Compared with meat, poultry industry has registered significant growth. India ranks fifth in the world with annual egg production of 1.61 million tones. Poultry exports are mostly to Maldives and Oman. Indian poultry meat products have good markets in Japan, Malaysia, Indonesia and Singapore.
Production area
Over all, Andhra Pradesh counts for maximum egg production. Within Andhra Pradesh, Hyderabad is the city with maximum poultry and hatcheries. Besides the state of Andhra Pradesh, Vishakhapatnam, Chittoor, Karnataka, Tamil Nadu, Maharashtra, Gujarat, Madhya Pradesh, Orissa and North Eastern States are the major egg contributors.
Growth promotional activities
Both poultry egg processing units have come in a very big way in the country. Karnataka’s egg production accounts for 2.5 million eggs / day to 7.5 million eggs, that in Punjab expanded from 5.0 million 15.0 million eggs per day in the past two years. Tamil Nadu was producing 8.0 million eggs / day while Maharashtra 6.0m, Rajasthan 1.5m, Gujarat 2.5m, Madhya Pradesh 4.5m and Orissa 1.5m eggs per day. Egg output in the northeastern states is estimated at 1.5m.
Both public and private sector organizations have their contribution in the poultry industry that has made India among the top players. There are about 15 pure line and grand parent franchise projects in India. There are 115 layer and 280 broiler hatcheries producing 1.3 million layer parents and 280 million broiler parents. They in turn supply 95 million hybrid layer and 275 million broilers, day- old chick. Presently there are only five egg powder plants in India which is considered insufficient in view of growing export demand for different kind of powder - whole egg, yolk and albumen. The scope of foreign investment and state-of-the-art technology in this field is therefore tremendous.
Types
Mainly India export eggs, egg powder, frozen egg yolk and albumin powder to Europe, Japan and other countries.
 Egg powder
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 Egg powder [From India] |
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 The egg is the most complete food available in nature. It is the most widely used natural ingredient for food processing. Egg protein is of such high quality that it is used as the standard by which other proteins are compared. Eggs have a biological value (efficacy with which protein is used for growth) of 93.7%. Comparable values are 84.5% for milk, 76% for fish, and 74.3% for beef. Eggs are the best protein money can buy, and they have many other valuable vitamins and minerals too. |
NUTRIENT CONTENT OF A LARGE EGG
| NUTRIENTS | WHOLE EGG | ALBUMEN | YOLK |
| Calories (kcal) | 75.00 | 17.00 | 59.00 |
| Protein (g) | 6.25 | 3.52 | 2.78 |
| Total lipid (g) | 5.01 | 0 | 5.12 |
| Total carbohydrate (g) | 0.6 | 0.3 | 0 .3 |
| Fatty acids (g) | 4.33 | 0 | 4.33 |
| Saturated fat (g) | 1.55 | 0 | 1.55 |
| Monounsaturated fat (g) | 1.91 | 0 | 1.91 |
| Polyunsaturated fat (g) | 0.68 | 0 | 0.68 |
| Cholesterol (mg) | 213.00 | 0 | 213.00 |
| Thiamin (mg) | 0.031 | 0.002 | 0.028 |
| Riboflavin (mg) | 0.254 | 0.151 | 0.103 |
| Niacin (mg) | 0.036 | 0.031 | 0.005 |
| Vitamin B6 (mg) | 0.070 | 0.001 | 0.0069 |
| Folate (mcg) | 23.5 | 1.0 | 22.5 |
| Vitamin B12 (mcg) | 0.50 | 0.07 | 0.43 |
| Vitamin A (IU) | 317.5 | 0 | 317 |
| Vitamin E (mg) | 0.70 | 0 | 0.70 |
| Vitamin D (IU) | 24.5 | 0 | 24.5 |
| Choline (mg) | 215.1 | 0.42 | 214.6 |
| Biotin (mcg) | 9.98 | 2.34 | 7.58 |
| Calcium, Ca (mg) | 25 | 2 | 23 |
| Iron, Fe (mg) | 0.72 | 0.01 | 0.59 |
| Magnesium, Mg (mg) | 5 | 4 | 1 |
| Copper, Cu (mg) | 0.007 | 0.002 | 0.004 |
| Iodine, I (mg) | 0.024 | 0.001 | 0.022 |
| Zinc, Zn (mg) | 0.55 | 0 | 0.52 |
| Sodium, Na (mg) | 63 | 55 | 7 |
| Manganese, Mn (mg) | 0.012 | 0.001 | 0.012 |
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THE EGG : FUNCTIONAL PROPERTIES
Foaming. Coagulation. Emulsification. Crystallization Control. Flavor Enhancing. Imparting Pleasing Colour.
USE AND FUNCTION OF EGGS IN FOODS |
| Cakes /Pastries | Foaming, Coagulation, Color |
| Candy/Eclair/Confectionary | Inhibition of Crystals |
| Custards/Puddings | Coagulation + Flavor |
| Omelets/Scrambled/Poached | Coagulation + Flavor |
| Mayonnaise/Salad Dressing | Emulsification |
| Meringues/ Soufflés | Foaming |
| Ice Cream | Emulsification, Texture |
| Meat (patties, sausages) | Binding by Coagulation |
| Fish Products (surimi) | Binding by Coagulation |
| Pancakes /Crepes/Waffles | Flavour, Coagulation |
| Doughnuts /Croissants | Texture , Flavour |
| Noodles/Pasta | Colour, Flavor, Nutrition |
| Health Foods /Weaning Foods | Protein purity of egg white |
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Our Extensive Product Range.
ITEM | APPLICATION | PACKING | SHELF LIFE |
Hen Whole Egg Powder | Bakery Products, Pasta Premix, Omelets & Pancake Premixes | 25 Kg carton with inner poly bag | 12 months at a temperature of 20+5˚C |
Hen Egg Yolk Powder | Doughnut Premix, Bakery Products, Pasta Premix, Mayonnaise, Biscuits, Cookies, Wafers. | 25 Kg carton with inner poly bag | 12 months at a temperature of 20+5˚C |
Hen Egg Albumen Powder (High whip) Stabilized | Nougat, Chocolate Products, Meringues, Muscle Building Health Foods | 25 Kg carton with inner poly bag | 18 months at ambient temperature |
Hen Egg Albumen Powder (High Gel) Stabilized | As a binder in Meat and Fish Products, Macaroni, Puree | 25 Kg carton with inner poly bag | 18 months at ambient temperature |
Pasteurized Frozen Hen Whole Egg | Food Service Application, Flight Kitchens, Soups, Confectionery, Burger Patties | 10 Kg carton with inner poly bag | 12 months at a temp of -18 ˚C |
Pasteurized Frozen Hen Egg Yolk | Salad Dressings, Sauces, Ice-cream, Bakery Products, Health Drinks | 10 Kg carton with inner poly bag | 12 months at a temp of -18 ˚C |
Pasteurized frozen Hen Egg Albumen | Sugary products, Whipped cream and Meat products | 10 Kg carton with inner poly bag | 12 months at a temp of -18 ˚C |
**** The above products can be supplied with sugar or salt as per customer requirement. |
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| STORAGE REQUIREMENTS & SHELF LIFE OF DRIED EGG POWDERS
Dried egg products should be stored in a cool & dry place.
They should not be stored along with other items with strong odour. Shelf life depends on temperature of storage. Long storage at high temperatures (35 deg C) causes degradation of protein. This affects some functional properties.
Store below 25 deg C to ensure shelf life up to twelve (12) months. RE CONSTITUTION OF EGGS FROM EGG POWDERS
Whole Egg Powder: Add 3 parts of water to 1 part of powder by weight and mix to obtain uniform consistency.
Egg Yolk Powder: Add 1.1 parts of water to 1 part of powder by weight and mix to obtain uniform consistency.
Egg Albumen Powder: Add 7 parts of water to 1 part of the powder by wt and mix to obtain uniform consistency. |
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| Product Note: DISADVANTAGES OF USING EGG IN SHELL
1. Large labour force needed to break and separate eggs for getting the liquid. This is expensive.
2. Because of large labour force, human contact at many places is unavoidable. This is un hygienic.
3. Refrigerated storage space is essential to preserve the quality of shell eggs. This is expensive.
4. Losses by breakage because of handling during unloading and transporting to point of use.
5. Procurement has to be ‘use based’. We cannot take advantage of larger purchases at low prices.
6. Source of eggs is not known. Thus, the conditions in which the egg was produced is suspect.
7. Egg contents may not be standard in terms of color /fat/protein. This may need frequent recipe adjustment.
8. Egg contents may not be safe. Salmonella and other harmful bacteria are likely to be present.
9. Use of shell eggs is prohibited in flight kitchens and some institutional catering establishments due to fear of Salmonella or other pathogenic organisms.
10. Disposal of egg shells and waste liquid is a problem and leads to unhygienic conditions in a food processing factory. Pollution Control Authorities take a serious view of this matter.
11. Recipes using only egg white or only egg yolk lead to wastage of the other component.
12. There is a chance that egg shell particles are present in the final product leading to complaint from consumers.
FEATURES OF DRIED EGG PRODUCTS
Most convenient and economical form of eggs for transportation, storage and recipe formulation.
Preservation is achieved without any additives. Microbiological deterioration is arrested by removal of moisture to below a level of 5%. Worldwide trend of about 8-10% growth in dried egg products compared to other forms of eggs. |
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Note :- Rate of the products Mention in the Website will be verified by day to day fluctuation in the Indian Agro Market Actual Rate of the Products will be provide at the time of final Confirmation of Order
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If you have questions regarding any Taj Agro Products Limited product you Contact To Our No. 30601000
Please choose one of the given options to contact us and we will respond to your inquiry as quickly as possible *. |
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