-called fresh eggs, egg products, whole, separate components or mixed with other ingredients, subjected to various simple physical treatments (pasteurization, freezing, freezing) and chemical (addition of preservatives ) to ensure, firstly, a quality product in their nutritional composition and, secondly, safe food, free of germs.
The range of egg products, their preparation and their presentation is broad and seeks to accommodate the use to which it will give.
- Pasteurization, applies to eggs fresh air vapor about 60-65 º C for two or three minutes. Thus, eliminating pathogens such as salmonella, whole eggs, cracked and beaten, or separate the whites from the yolks. It sells liquid (whole, whites or yolks) and refrigerated, with a retention period of between 5 and 12 days.
- Freezing is achieved after applying the egg temperatures between 0 º and 2 º C below zero, not less, because lower temperatures cause a deterioration in the quality and cooking properties of the egg.
- Freeze drying is a process that transforms the fresh egg powder egg, removing almost all water composition. Both frozen and lyophilized (dried), the egg is still in perfect condition for a year if kept in temperature conditions and hygiene. Source: www.consumer.es Ovofull has been subjected to high temperature, which makes getting a good uptake of protein for humans, not necessary if you want to cook .
is a product that provides all essential amino acids for humans as well
is a source of folic acid (vitamin B9) and riboflavin (vitamin B2).
can be taken directly adding water, products milk, juice, soy products or with food or product that you like. Shake vigorously for a homogeneous mixture. 30gr
Ovofull equals 25g of protein for our body (approx. one tablespoon very full).
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