Whole Liquid Pasteurised Egg
Pasteurized whole liquid egg is a nutritious whole-food ingredient providing high-quality protein, choline, vitamin B12, and other nutrients. Pasteurization mitigates Salmonella risk per USDA FSIS regulations.
What it is
Whole hen egg (yolk + white) that has been broken, blended, and pasteurized to destroy Salmonella and other pathogens.
Functional ingredient providing protein, structure, emulsification, and color in baked and prepared foods.
Why it's flagged
- egg allergen
What regulators actually say
"All liquid egg products... shall be pasteurized at minimum temperatures and times specified in this part."
"Eggs are one of the nine major food allergens."
Regulatory status
United States — FDA
Egg products regulated by USDA FSIS; pasteurization required (9 CFR 590); egg is a major allergen
European Union — EFSA
Egg listed in EU 1169/2011 Annex II
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