Egg Nation, pure liquid egg white products

 Eggnation Liquid Egg Whites are specifically processed to maintain their amino acid and enzyme profile.
• 100% fresh egg white with nothing added or taken away, fully pasteurised for your safety and convenience.
• Easy to use no separating eggs – No mess
• 100% bio-available protein (total protein absorption)
• Natures nest source
• The gold standard of protein
• Salmonella, listeria  free (and tested)
• Avidin neutrtalised (what is avidin ?)
• 1 litre tetra packs, fit easily in fridge door
• Tub and pump dispensing 1 egg per pump, fits in fridge door easy to use
• 33 egg whites + per container (33 egg whites = 990ml)

All Eggnation liquid eggs come from British flocks and reared to the highest standard and free from anti-boitics and chemicals, our free range option are from hens reared to RSPCA free range certification standards.
Our liquid eggs are specifically processed here in the UK, flash processed to maintain amino and enzyme profile. The presence of an intact enzyme profile means that even once opened our egg whites have no bio-logical change for 7 + days. Raw egg white has present an element known as lysozyme. Since lysozyme is a natural form of protection from pathogens like Salmonella, E.coli and Pseudomonas, when it is deficient it can lead to increased incidence of disease. This is why our product is as close to raw egg white as you can get with the added advantages of being bacteria free and with out the issue of avidin
Once processed our whites are flash frozen to suspend any degradation of the product, that can occur with long life or pasteurised products, meaning you and keep the product frozen for up 12 months (or date on top of carton) with change in the products form that of natural raw egg but with all the advantages of bacteria and avidin free pasteurised product (click – read ‘The difference between pasteurised and UHT products’)
Egg Whites are a real food staple for the health and fitness community, offering a versatility and convenient  option for 100% bio-available real food protein source with all the ease of a supplement.
They can be consumed straight or to fortify a shake or smoothie, when used in this way they have no taste or odour and have the same consistency as milk. In fact with in a shake most people pursume it ahs been made with milk.
Once cooked they take on the same taste, smell and texture as natural raw egg white (essential what they are). A great way to make a quick egg white omelette, protein pancake etc. We suggest when ever possible that you cook slowly and gently as this help protect the protein value.

Ingredients

100% Pure Egg albumin( Egg White) - 30ml = 1 medium egg white

Nutritional Information

                                                Per 100g                               Per serve (30ml)

Energy                                     36 kcal                                   12 kcal

Protein                                       9.8g                                        3g

Cabohydrate                           Trace                                     Trace

Fat                                             Trace                                     Trace

www.nutritiondata.com/facts/dairy-and-egg-products/157/2

http://en.wikipedia.org/wiki/Egg_white

http://www.elmhurst.edu/~chm/vchembook/568denaturation.html

Suggested Use

Use as part of a balanced diet to meet your protein requirements.

30ml equals one egg white (3 grams of protein) or one pump from our tub and pump.

6 egg whites 180ml , 8 egg whites 240ml etc

Use liquid straight, in drinks or cook as normal egg white.

Defrost in fridge, shake before use. Keep refrigerated the product is independently test for no bio-logical change for 7 days after opening. Un-opened consume with in 28 days of defrosting.

WARNING: Please check any opened carton for any odour. Egg whites have little odour or taste so if they do have any strong odour discard.

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www.nutritiondata.com/facts/dairy-and-egg-products/157/2

http://en.wikipedia.org/wiki/Egg_white

http://en.wikipedia.org/wiki/Egg_proteins,_dietary

http://www.elmhurst.edu/~chm/vchembook/568denaturation.html