Those who like to tinker with baking know that most baked goods (and especially baked goods) require eggs. Without them, the dough will not turn out fluffy or whole. However, many housewives are faced with the fact that instead of the usual eggs, the recipe indicates in grams the required dose of either egg powder or some kind of melange. And if the powder is more or less known to most culinary specialists (even if they still prefer natural products in cooking), then the last term not only confuses, but also raises a logical question: “Actually speaking, what is the difference between melange and egg powder?”

What does this word mean?

It came into our language from the gourmet French. Translated as “mixture”, “mixing”, “combination”. The term is better known to those who are interested in knitting: as a result of a special method of weaving threads, beautiful and unusual things are obtained. It is no less widespread in geology and chemistry - specialists in these fields have no difficulty in determining its meaning. However, we are interested in culinary melange (egg). Why should they replace regular eggs available to everyone? And the second interesting question: “Why do some recipes call for it, and for some reason powdered eggs in others?”

What is inconvenient about the original product?

Anyone who has bought eggs at least once in their life (and only very foolish children do not fall into this category) knows how easy it is to damage them and how difficult it is to bring them home intact. Moreover, they, unfortunately, are stored quite little. At night in the summer we turned off the lights - and the next morning we have an unpleasant smell in the refrigerator, as well as food that is completely unsuitable for cooking. And even if stored correctly, eggs may not be of very high quality, because they could have been transported under inappropriate conditions, as a result of which the white and yolk inside were mixed. You break an egg, and instead of the necessary contents, you get the same foul-smelling mass. That is why in production, where such (but fresh!) ingredients are needed in large quantities, they prefer to use egg melange or powder from the same material. Among other things, the use of both derivatives greatly reduces the cost of the industrial baking process, since their creation involves substandard products - broken, small eggs that have lost their integrity or presentation.

Technological subtleties

So what is the difference between egg melange and the same powder? First of all - the method of preparation. The initial stage is the same in both cases: the “entrails” are removed from the shell, which are thoroughly mixed. Then the mass passes through a filter and is pasteurized. But here the differences begin. The powder is obtained by drying, and the egg melange is frozen at a temperature of minus fifteen to minus twenty Celsius. Often, during the process, a minimal amount of sugar or sodium citrate (no more than 5%) is added to the mixture. This makes the defrosting process easier, but the egg melange does not change the taste at all and does not lose the minerals and vitamins present in the fresh egg. Subsequently, it is packaged in euro-barrels (40-60 kilos) for industrial use or in tetrapacks of half a kilo for home use.

Advantages and disadvantages

Both melange have their advantages over each other, but in some ways they are inferior to each other. Thus, packaged powder can be stored for up to two years, and egg melange can be stored for about a month. But the first one is very hygroscopic, and, absorbing water, it very quickly loses its flowability - lumps are formed that will have to be sifted out first. At the same time, the smell also deteriorates, and the taste becomes stale. Melange does not face these problems. The main thing is to defrost it correctly. To do this, the packaging is placed for two and a half to three hours in water heated to 45 degrees.

In a word, if you see in some recipe an instruction about the use of egg powder or melange, do not hesitate. It’s easy to buy both, and the total cost of the dish will also be reduced.

The word "melange" is translated from French as "mixture". Therefore, egg melange is a homogeneous mass of eggs without films or shells. Externally, it is a semi-liquid yellow or yellowish-orange mass.

Making melange

egg melange

Its production involves substandard eggs, from which the shell and film are separated, and then frozen at a temperature of approximately 15 °C. No additives or preservatives are used during this process.

To prevent the activity of bacteria in the product, it is pasteurized in a closed flow, so buyers purchase pasteurized egg melange, because without a shell, the egg spoils much faster, and bacteria of typhoid, E. coli, tuberculosis, heat-resistant microbes, and brucellosis develop. In addition, there is a risk of violations of sanitary rules for the use of melange. Thanks to pasteurization, it can be stored at a temperature of 4 to 6 ° C for 28 days. The shelf life of semi-finished eggs can be significantly increased by freezing.

Kinds

egg melange also comes in powder form

This product is sold in liquid form. To produce it, a number of mandatory procedures are carried out. First, the eggs are sanitized, then the contents are removed. Then the resulting semi-finished product goes through several stages: filtration, homogenization, pasteurization. At the end, the finished product is packaged in aseptic packaging. Then it is cooled and then transferred for storage. Liquid egg melange is used in the preparation of bread, pasta and confectionery, in the oil and fat and meat industries, the chemical industry and pharmaceuticals.

There is also the option to give the egg melange product a dry powdery appearance. This discovery is rightly called a culinary breakthrough, which made it possible to take a big step forward in the food industry. The advantage of such a dry powder is that it is not as fragile as fresh eggs, but at the same time retains all its taste and consumer properties. To produce it, the egg mixture is filtered and then spray dried. As a result, the liquid substance turns into egg powder, which is widely used in cooking for the preparation of mainly confectionery dishes.

Benefits and harms

melatonin in melange yolk promotes rejuvenation

Dry melange contains a concentrate of biologically active compounds that are found in fresh eggs. This powder is rich in vitamins A, B, E. In addition, it contains potassium, sodium, magnesium, phosphorus, calcium, and molybdenum. The product is thermally processed at high temperatures, so the dry melange composition is free of microorganisms and compounds harmful to the body. The nutritional value of liquid melange has a set of the same biologically active substances and vitamin-mineral complexes.

In the melange product, the egg is the main component. The benefits of melange are due, first of all, to the fact that it retains the beneficial properties of a raw egg. For example, choline contained in the yolk stimulates protein and fat metabolism, and also has a positive effect on the activity of the nervous system. Melatonin in the yolk promotes rejuvenation and is also involved in the process of building new cells. In addition, the benefits of yolk for the cardiovascular system as a supplier of omega-6 and omega-3 acids have been proven.

Protein is rich in niacin, which helps the brain function properly and also stimulates its activity. Vitamin H contained in protein is responsible for blood clotting, and vitamin B prevents the development of birth defects. In general, egg white exhibits anticholesterol properties and strengthens the heart and blood vessels.

It can negatively affect the body only if it is consumed frequently, so you should not abuse foods that contain this product.

Egg powder (another name for dry melange) is a semi-finished product - a concentrate of dried eggs. This product is prepared from high quality eggs, which are automatically shelled. After this, the yolks and whites are mixed until a homogeneous mass is called melange. At the next stage of processing, the melange is filtered and only then dried.

The invention of egg powder was a real breakthrough in the food industry. Until this point, only fresh eggs were used in industrial cooking, which was an expensive process. After this invention, producers were able to save on transportation and storage of fresh eggs. In addition, if the technology is followed, dry melange can be stored for up to two years.

Egg powder: composition

Powdered eggs, as already mentioned, consist of a mixture of whites and yolks. The calorie content of this product is 542 Kcal per 100 grams. Proteins, fats and carbohydrates are distributed in such a way that the first are allocated 46 g, the second - 37.3 g, and the third - 4.5 g.

The GOSTORGIZDAT cookbook (1960) states that 278 grams of egg powder can replace 1 kg of fresh eggs in nutritional value. And 100 grams of this product, diluted in 350 grams of water, can replace 9 medium-sized eggs. The benefits of dry melange for the culinary industry cannot be overestimated. What about the consumer?

Powdered eggs are much safer to eat than fresh eggs, which, as we know, can be a source of very dangerous bacteria (salmonella, for example). When preparing dry melange, eggs are subjected to heat treatment, during which all dangerous microorganisms are killed, and all the beneficial properties of the eggs are preserved.

The vitamin and mineral composition of egg powder is very diverse and includes vitamins of groups A, B, vitamin PP, zinc, iron, iodine, copper, fluorine, manganese, potassium, magnesium, etc.

Signs of low-quality egg powder

The following signs can be identified that should alert you when choosing and using egg powder:

• poor solubility in water. Solubility decreases if storage technology (temperature and humidity) is violated;
• color change (darkening to a brown tint) occurs as a result of fat oxidation;
• a burnt taste is characteristic of the product if, during drying the eggs or storing the finished product, the temperature was increased and the egg mass was overheated.

Remember that egg powder should only be stored dry and according to the storage recommendations indicated on the packaging!

Powdered eggs: recipes

Dry melange is most widely used in the production of bread, confectionery, semi-finished meat products and mayonnaise. However, there are many recipes for using this product at home. For example, you can make a delicious omelet from it.

Powdered egg omelette

Compound:

1. Egg powder (dry melange) - 3-4 tbsp. l.
2. Milk - 400-500 ml
3. Salt, spices - to taste
4. Oil (vegetable or butter) - for frying

Preparation:

• Pour milk into the dry melange in small portions, stirring constantly. The main task is to avoid the appearance of lumps.
• Leave for 25-30 minutes for the powder to swell, add salt and spices.
• Pour the resulting mixture into a frying pan with melted butter.
• Reduce heat and cover with a lid. Fry until done.

Homemade egg mayonnaise

Compound:

1. Egg powder - 20 g
2. Sunflower oil (olive oil is possible) - 130 ml
3. Water - 30 ml
4. Mustard - 0.5 tsp.
5. Lemon juice - 1 tsp.
6. Salt and sugar - 0.5 tsp each.

Preparation:

• Dilute the powder with water at 30-35 degrees, stir until the lumps are completely dissolved and leave to swell for 20-25 minutes.
• Salt the resulting egg mixture, add sugar and mustard. Beat the mixture in a blender.
• Very carefully add vegetable oil into the resulting mass with continuous stirring (at low speed).
• The most important thing at this stage is that the butter binds well to the egg mixture. The result should be a homogeneous emulsion.
• After adding the oil, beat the mayonnaise until thick. Chill the sauce in the refrigerator.

In general, you can use powdered eggs in any recipe in place of fresh eggs. As a result of industrial processing, dried yolk and white have such qualities as high whipping ability and stable foam, which will have a very beneficial effect on the result of your culinary activities. Bon appetit!

Egg processing products include dried egg powder and frozen egg melange.

The chemical composition and calorie content of egg powder and melange are given in the table.

Egg powder

Egg powder is obtained by drying the egg mass by spraying it in special chambers. To obtain good quality egg powder and preserve its taste, nutritional and biological properties, it is necessary to dry it at a strictly defined temperature. To preserve the physicochemical properties of egg powder and its good solubility, it is necessary to prevent changes associated with protein denaturation during the drying process.

Due to the fact that protein denaturation occurs at a temperature of 52-60°, the drying process must be carried out at a temperature not exceeding 60°. This temperature, although it ensures the death of vegetative forms of microorganisms, nevertheless, viable microorganisms are found in the egg powder.

There are known cases where staphylococci, hemolytic streptococcus, E. coli, Proteus and even individual representatives of salmonella were sown from egg powder. The process of drying egg powder must be carried out in strict compliance with the established temperature regime. When using egg powder for culinary purposes, attention is paid to the exclusion of technological processes associated with the retention of moistened egg powder in warm premises of the enterprise to prevent the massive development of residual microflora. Attention is also drawn to the sufficiency of heat treatment of products made from egg powder (omelettes).

A properly carried out drying process allows you to obtain an amorphous powder that has sufficient solubility and well restores the original properties of eggs. When protein denatures during the drying process, as well as during long-term storage under unsatisfactory temperature conditions, the solubility of egg powder decreases significantly.

The fat of egg powder, which is easily oxidized by atmospheric oxygen, undergoes the most rapid change. Oxidative spoilage of fat is accompanied by characteristic signs of rancidity of fat, as well as the appearance of a fishy odor in the egg powder. The latter arises as a result of decomposition under the influence of oxidation of lecithin and the formation of choline, which, when oxidized, turns into trimethylamine and trimethylamine oxide, which have a fishy odor. In connection with the above, protecting egg powder from oxidation is an important task. Tin and cardboard, waxed containers, as well as the widespread use of film materials for packaging egg powder, make it possible to preserve it for a long time without signs of fat oxidation.

Chemical composition of melange and egg powder

Egg melange

Egg melange is a frozen egg mass consisting of yolk and white, packaged in an airtight container. Melange can be homogeneous, consisting only of whites or only of yolks. Melange is sold in frozen form, and therefore storage and transportation must be carried out under isothermal refrigerated conditions. These products are intended for food industry enterprises and public catering for the production of all products and dishes without exception, which, according to the technological conditions of production, are necessarily subjected to heat treatment (cooking, frying, pasteurization). Frozen egg products are especially widely used for the production of bakery and confectionery products.

The process of obtaining egg mass is extremely dangerous from a sanitary point of view, and therefore a particularly strict sanitary regime is required in the production of melange.

Melange production is carried out in melange workshops at poultry processing plants.

The melange workshop must have the following premises: reception area; washing; disinfection department; a room for breaking eggs, mixing and filtering; room for bottling egg mass; sterilization; room for sealing cans; refrigerator with two compartments - for freezing and for storing the finished product.

To obtain melange, waterfowl eggs, limed chicken eggs, edible inferior chicken eggs and chicken eggs from farms that are vulnerable to infectious diseases of birds are not allowed.

In flow-mechanized melange production, eggs are disinfected using ultraviolet irradiation with bactericidal lamps. The breaking of eggs is mechanized and is carried out by a short and careful blow on a horizontal knife set with the tip up. The contents of the egg are poured into a special cup (no more than two eggs in one cup). The spilled eggs are inspected and the benign ones are poured into a common small (3-4 l) container.

The resulting egg mass is poured into the mixer through a wire mesh, freeing it from pieces of shell and carefully mixed (without knocking) until homogeneous. The mixed and filtered mass is poured into rectangular tinplate jars with a capacity of 5 or 10 kg, which are then sent for freezing. The freezing process is carried out at a temperature of -18-21° for 72 hours, freezing is considered complete when the temperature inside the jar reaches -5-6°.

The staff of the egg production workshop must have separate living quarters: a changing room, a shower room and a toilet.

There are republican technical conditions for frozen egg products (RTU RSFSR 42-57), which regulate the organoleptic properties of products and physical and chemical indicators: moisture content, fat, protein substances, acidity for melange and yolk, alkalinity for protein, concentration of hydrogen ions. The titer of E. coli in frozen egg products should not be lower than 0.1 ml.

Frozen egg products must be stored at a temperature of -5-6° and a relative humidity of 70-80% for no more than 8 months.

Eggs are an indispensable product in the kitchen. It would seem that such a product is almost ready for use and does not require any manipulation. But it was not there! The luminaries of modern commerce and production have managed to make such a product as a chicken egg more accessible, convenient to use, transport and store, turning it into egg melange.

Liquid egg melange - This is a homogeneous mass obtained by beating the yolk and white. This mixture is actively used in the manufacture of confectionery products (biscuit dough, various creams, cakes), and in cooking. There is also dry melange - the well-known egg powder. But here liquid egg melange takes precedence in its taste. The powder will clump when mixed with liquid, although it is more economical to use and can be stored for up to two years. And liquid melange is almost impossible to spoil; the main thing, if you have frozen it, is to defrost it correctly so that it does not start to curdle. You need to lower the bag with the mixture into warm water.

And then, of course, you will ask yourself, why do we need melange if every housewife has eggs in her refrigerator? We can answer this question by listing advantages of melange:

• ease of transportation (melange is distributed in various packages (plastic, polyethylene), and is also stored at +4, + 6);
• safety (eggs are dangerous for our body due to the presence of salmonella bacteria on the shell, which, if the integrity of the egg is damaged, can get into it and not die after heat treatment; the manufacturing technology of our innovative product eliminates the possibility of infection with bacteria by pre-freezing);
• storage advantages (melange can be stored for up to 28 days and can also be frozen);
• price (this product is quite economical, and a standard package (1 liter) can be equal to 40 eggs; this is due to the fact that eggs go into such processing - not the format).

The nutritional properties of this mixture include the presence of fatty acids, various vitamins and minerals. But an undesirable property is the presence of cholesterol in the composition. You can verify this by studying the energy value of the product, which is: proteins – 12.7 m (~ 51 kcal), fats – 11.5 m (~ 104 kcal), carbohydrates – 0.7 m (~ 3 kcal).

In order to buy liquid egg melange of good quality, you need to study its composition; it should not contain impurities - only egg. It is also worth familiarizing yourself with the manufacturer to make sure that the production process is not disrupted.

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