1. Present and future of egg products

1.1 Definition of egg product

Product obtained from the egg, after removal of the shell and membranes.

There are three groups of egg products.

a ) Intermediate egg products for the food industry: homogenized broken whole egg, egg yolk, egg white, pasteurized, with or without added sugar or salt. These products are sold in liquid, concentrated, frozen or dried powder form.

b ) White and yellow constituents obtained by fractionation, which are currently the focus of research aimed at producing specific products of interest to the cosmetics, pharmaceutical and biotechnology industries. The extraction of lysozyme, for example, and its bactericidal use are of particular interest to the cheese industry.

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