Pasteurised Egg

Pasteurised egg is a whole egg product that has been heated to a specific temperature for a set time to reduce the number of harmful bacteria, such as Salmonella. This process makes it safer for consumption compared to raw eggs. It is commonly used in liquid, frozen, or dried forms in food manufacturing.

Manufacturers use pasteurised egg for its binding, emulsifying, and leavening properties, similar to fresh eggs. It is a key ingredient in baked goods like cakes and muffins, as well as in prepared meals and sauces where a consistent texture and flavour are desired.

Pasteurised egg is a whole food ingredient, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Eggs are a source of protein, vitamins, and minerals. Concerns about eggs and health, particularly regarding cholesterol, have been reviewed by various health bodies. Current UK dietary advice, such as that from the NHS and the Eatwell Guide, suggests that eggs can be part of a healthy diet without specific limits for the general population.