Chemical composition of egg contents

1.The weight and composition of a table egg is dependent on heredity, age, season, diet, and other factors. A typical White Leghorn egg usually weighs from 53 to 63 gm with an average of 55 gm.

2.In addition to water (74%), the main chemical compositions of hen egg are 11.8% lipids, 12.8% proteins, and small amounts of carbohydrates and minerals.

3.Most of the proteins are present in the egg white and the egg yolk, amounting to 50% and 44%, respectively; the eggshell contains the rest of the proteins. The yolk accounts for slightly over onethird of the edible portion, but it yields three-fourths of the calories and provides all or most of the fat in whole eggs.

4.The yolk comprises 48% water, 16% protein, 32.6% fat, and some minerals and vitamins. The white consists of 88% water, 10% protein, and some minerals. The amount of lipid in the egg white is negligible (0.01%) compared with the amount present in the yolk.

5.The shell makes up 11% of the weight of an egg, and approximately 98% of the shell consists of calcium. Carbohydrates are a minor component of hen eggs. Their average content is about 0.5 g per egg, 40% of which is present in the yolk.

6.Carbohydrates are present as free and conjugated forms which are attached to proteins and lipids. Glucose accounts for about 98% of the total free carbohydrate in the egg white.

7.The content of carbohydrate in egg yolk is about 0.7-1.0 % and it consists of oligosaccharides bound to protein, composed of mannose and glucosamine; the remaining 0.3% is free carbohydrate in the form of glucose.

8.About 94% of the minerals are in the egg shell fraction; the rest are distributed in egg white and egg yolk. Most of the minerals are in conjugated form, and only a small portion is present as inorganic compounds or ions.

9.Calcium represents over 98% of total mineral in the shell; other inorganic components include phosphorus, magnesium, and trace contents of iron and sulfur. Egg yolk contains 2% minerals, phosphorus being the most abundant.

10.More than 61% of the total phosphorus of egg yolk is contained in phospholipids. The major inorganic components of egg white are sulfur, potassium, sodium, and chlorine.

Bakery Products, Pasta Premix, Omelets & Pancake Premixes

Doughnut Premix, Bakery Products, Pasta Premix, Mayonnaise, Biscuits, Cookies, Wafers.

Nougat, Chocolate Products, Meringues, Muscle Building Health Foods

As a binder in Meat and Fish Products, Macaroni , Puree

Food Service Application, Flight Kitchens, Soups, Confectionery, Burger Patties

Salad Dressings, Sauces, Ice-cream, Bakery Products, Health Drinks

Sugary products, Whipped cream and Meat products

Fresh shell eggs for consumption, grade A,

CN code 04072100
Colour: Brown or White
Size: Weight/egg:
1 70 – 75 g
2 65 – 70 g
3 60 – 65 g
4 55 – 60 g
5 50 – 55 g
6 45 – 50 g
7 40 – 45 g
Small 43 – 53 g
Medium 53 – 63 g
Large 63 – 73 g

S (USA) 40.2 – 47.2 g
M (USA) 47.3 – 54.2 g
L (USA) 54.3 – 61.3 g
XL (USA) 61.4 – 68.5 g

Storage
Keep in a dry and dark place.
Shelf life at 2-8 ˚C: 12 months.

Packaging
A wide range of best quality and strong seaworthy export cartons is available. All cartons, contain 360 eggs packed on trays. Each carton contains 12 trays, containing 30 eggs each.

Brand
Private

Logistics
Below please find an overview of the eggs/cartons available + the number of cartons per container:

Size Type of carton Average no. of cartons per 40’high cube reefer container
Small (43 – 53 g) 1248 cartons
Medium (53 – 63 g) 1248 cartons
Large (63 – 73 g) 931 cartons