7 replies to this topic

[Anteneh]

Hello Everyone,

 

We use pasteurized egg whites (powder) as an ingredient in our product. After egg white powder is mixed with water and invert sugar (liquid sugar), we have to use it with in 4 hours. If it passes that threshold, we discard it. Recently we purchased a big egg slurry machine that can mix for us in big volume. In this case, after the mixing it will sit longer than 4 hours. 

 

 So my question is, what is the shelf life of powdered egg whites after it is mixed with water and liquid sugar? Can anyone provide me with a source or information on this. Is it safe to keep it longer than 4 hours, like 10 or 24, hours?

 

Your response is much appreciated!  

[Anteneh]

correction. we currently keep them for 2 hours because we mix them in small volume. 

[zanorias]

Hi Anteneh,

 

I'm not familiar with the re-hydrated egg process so can't throw you a ballpark figure, but I think the simplest way to answer this would be to trial and send for micro which would then be your own validation specific to your site and process.

[Scampi]

A great deal is going to depend on how clean your equipment and other ingredients are, as well as  the temperature of the  mixture

 

is this mixture whipped into a meringue?

[Anteneh]

Thanks Zanorias and Scampi for takin the time to respond to my question. Much appreciated!

[Anteneh]

A great deal is going to depend on how clean your equipment and other ingredients are, as well as  the temperature of the  mixture

 

is this mixture whipped into a meringue?

 

It is not Meringue. just liquid. 

[Scampi]

do you know what the previous justification for binning the mixture was?

 

 

Also, will it go through another kill step once in its final product?

[Anteneh]

do you know what the previous justification for binning the mixture was?

 

 

Also, will it go through another kill step once in its final product?

 

Previously we use it within 2 hours by mixing in smaller volumes. 

 

There is a kill step. After the egg is whipped, we pour in 240 °F of corn syrup mixed with sugar into the whipped egg and mix it.