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Egg products
Modern equipment and flexible manufacturing processes allow to separate the chicken egg yolk and white and produce fermented and pasteurized egg products in dry, liquid and frozen form.
More than 260 largest industrial enterprises of the food industry appreciated the quality and safety of liquid and dried egg products Ovostar TM. Since the plant opened in 2006, the number of Ovostar customers increased by 4,5 times.
GC «Ovostar Union» egg product portfolio is the most comprehensive in the domestic market and is presented the following products:
Egg powder
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Egg powder
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Egg powder (State Standard 30363-96)
1 kg of egg powder substitutes 90 fresh eggs
Certification:
- ISO 22000:2005 №DNKFRC 80172Н of 27.08.2008
- ISO 9001:2008 №225779/1 of 18.07.2008
- HALAL №НС 248/01 of 02.11.2009
- Minutes of food for GMO content
- № 3179-3187/10-х of 19.02.2010
Produced: by spray drying with pasteurization and homogenization
Characteristics: Excellent solubility, emulsifying capacity and high nutritional value
Application: pasta, omelette, mayonnaise, sauces, baby food, ice cream, bakery, confectionery, meat products, pates
Package: 20 kg kraft bag with PE insert
Terms and conditions of storage: in a clean and perfectly dry, ventilated rooms, at a relative air humidity of 75% and temperature no more:
+20°C – no more than 6 mths
+2°C – no more than 2 years |
Desugarized dry egg white (albumen)
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Desugarized dry egg white (albumen)
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Desugarized dry egg white (albumen) (State Standart 30363-96)
1 kg of dried egg white substitutes 316 fresh egg whites
Certification:
- ISO 22000:2005 №DNKFRC 80172Н of 27.08.2008
- ISO 9001:2008 №225779/1 of 18.07.2008
- Minutes of food for GMO content № 3179-3187/10-х of 19.02.2010
Production: by separation, fermentation, pasteurization and spray drying
Characteristics: high foaming and gelling capacity
Application: fish processing and confectionery production, nutrition for athletes
Package: 20 kg kraft bag with PE insert
Terms and conditions of storage: in a clean and perfectly dry, ventilated rooms, at a relative air humidity of 75% and temperature no more:
+20°C – no more than 6 mths
+2°C – no more than 2 years |
Dry pasteurized egg yolk
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Dry pasteurized egg yolk
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Dry pasteurized egg yolk (State Standard 30363-96)
1 kg of dried egg yolk substitutes 125 fresh egg yolks
Certification:
- ISO 22000:2005 №DNKFRC 80172Н of 27.08.2008
- ISO 9001:2008 №225779/1 of 18.07.2008
- Minutes of food for GMO content № 3179-3187/10-х of 19.02.2010
Produced: by separation, spray drying with pasteurization
Characteristics: Excellent solubility, emulsifying capacity and high nutritional value (enriched proteins, lipids, trace elements calcium, magnesium and iron)
Application: confectionery, pasta, mayonnaise, sauces, preserves, desserts, processed foods, industrial products (cosmetics, shampoos, creams)
Package: 20 kg kraft bag with PE insert
Terms and conditions of storage: in a clean and perfectly dry, ventilated rooms, at a relative air humidity of 75% and temperature no more:
+20°C – no more than 6 mths
+2°C – no more than 2 years |
Dry fermented thermostable egg yolk
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Dry fermented thermostable egg yolk
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Dry fermented thermostable egg yolk
(Technical Specification of Ukraine (TU U) 15.8-32086437-001:2007)
1 kg of dried egg yolk substitutes 125 fresh egg yolks
Certification:
- ISO 22000:2005 №DNKFRC 80172Н of 27.08.2008
- ISO 9001:2008 №225779/1 of 18.07.2008
- Minutes of food for GMO content № 3179-3187/10-х of 19.02.2010
Production: by separation, fermentation, pasteurization and spray drying
Characteristics: High thermal stability and emulsifying ability, provides stable emulsions in high temperature conditions, long-term storage
Application: mayonnaise and sauces
Package: 20 kg kraft bag with PE insert
Terms and conditions of storage: in a clean and perfectly dry, ventilated rooms, at a relative air humidity of 75% and temperature no more:
+20°C – no more than 6 mths
+2°C – no more than 2 years |
Liquuid pasteurized whole egg
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Liquuid pasteurized whole egg
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Liquid pasteurized whole egg (cooled/frozen)
(TU U 15.8-32086437-002:2007/State Standard 30363-96)
1 kg melange substitutes 16-24 fresh eggs
Certification:
- ISO 22000:2005 №DNKFRC 80172Н of 27.08.2008
- ISO 9001:2008 №225779/1 of 18.07.2008
- Minutes of food for GMO content № 3179-3187/10-х of19.02.2010
Production: by breaking eggs, followed by pasteurization and homogenization
Characteristics: physical and chemical properties are identical to the fresh broken chicken egg
Application: wherever whole chicken egg is used
Package: Aseptic packages for 3, 20 and 200 kg
Terms and conditions of storage: in pure and perfectly ventilated refrigerator or freezer:
0 – +4°C – no more than 21 days
Frozen:
-6°C – no more than 6 months
-12°C – no more than 10 months
-18°C – no more than 15 months |
Liquid pasteurized egg white
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Liquid pasteurized egg white
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Liquid pasteurized egg white (cooled/frozen)
(TU U 15.8-32086437-001:2007/State Standard 30363-96)
1 kg of liquid egg white substitutes 32 fresh egg whites
Certification:
- ISO 22000:2005 №DNKFRC 80172Н of 27.08.2008
- ISO 9001:2008 №225779/1 of 18.07.2008
- Minutes of food for GMO content № 3179-3187/10-х of 19.02.2010
Production: by breaking eggs, followed by separation and pasteurization
Characteristics: high foaming and gelling capacity
Application: confectionery, bakery, fish processing industry
Package: Aseptic packages for 3, 20 and 200 kg
Terms and conditions of storage: in pure and perfectly ventilated refrigerator or freezer:
0 – +4°C – no more than 21 days
Frozen:
-6°C – no more than 6 months
-12°C – no more than 10 months
-18°C – no more than 15 months |
Liquid pasteurized egg yolk
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Liquid pasteurized egg yolk
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Liquid pasteurized egg yolk (cooled/frozen)
(TU U 15.8-32086437-002:2007/State Standard 30363-96)
1 kg of liquid egg yolk substitutes 60 fresh egg yolks
Certification:
- ISO 22000:2005 №DNKFRC 80172Н of 27.08.2008
- ISO 9001:2008 №225779/1 of 18.07.2008
- Minutes of food for GMO content № 3179-3187/10-х of 19.02.2010
Production: by separation and pasteurization
Characteristics: High emulsifying capacity and nutritional value
Application: mayonnaise, sauces, pastries and buns
Package: Aseptic packages for 20 and 200 kg
Terms and conditions of storage: in pure and perfectly ventilated refrigerator or freezer:
0 – +4°C – no more than 21 days
Frozen:
-6°C – no more than 6 months
-12°C – no more than 10 months
-18°C – no more than 15 months |
Fermented thermostable liquid egg yolk
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Fermented thermostable liquid egg yolk
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Fermented thermostable liquid egg yolk (cooled/frozen) (TU U 15.8-32086437-001:2007/State Standard 30363-96)
1 kg of liquid egg yolk substitutes 60 fresh egg yolks
Certification:
- ISO 22000:2005 №DNKFRC 80172Н of 27.08.2008
- ISO 9001:2008 №225779/1 of 18.07.2008
- Minutes of food for GMO content № 3179-3187/10-х of 19.02.2010
Production: by separation, followed by fermentation and pasteurization
Characteristics: high thermal stability and emulsifying ability, provides stable emulsions in high temperature conditions, long-term storage
Application: mayonnaise and sauces
Package: Aseptic packages for 20 and 200 kg
Terms and conditions of storage: in pure and perfectly ventilated refrigerator or freezer:
+4°C –10 days
+2°C – 16 days/p>
Frozen:
-6°C – no more than 6 months
-12°C – no more than 10 months
-18°C – no more than 15 months |
Treated shell eggs
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Treated shell eggs
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Treated shell eggs
(TU U 01.2-32086437-003:2007)
Certification:
- ISO 22000:2005 №DNKFRC 80172Н of 27.08.2008
- ISO 9001:2008 №225779/1 of 18.07.2008
- Minutes of food for GMO content № 3179-3187/10-х of 19.02.2010
Production: by washing and disinfection of chicken eggs, followed by treatment shell with wax of white oils for food preservation of the natural shell
Characteristics: physical and chemical properties of fresh chicken egg
Application: wherever whole chicken egg is used
Package: Tray of polymeric material that contains 10 eggs
Terms and conditions of storage: in pure and perfectly ventilated refrigerator or freezer:
0 – +4°C – no more than 14 days |
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100% eggs!
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