Egg white solid

Description

Egg white solids or egg yolk solids are dried, pulverised egg white, egg yolk or whole egg.

Application

• Baking goods
• Confectionary, for example chocolate marshmallow/whippet cookie.
• Noodles

Gene technology

Enzymes, for which a genetical production is possible are used for processing of dried egg products:

• Lipase: degreasing the egg-white, if egg yolk is still present after isolation.
• Glucoseoxidase and catalase: glucose occurs naturally in egg-white and would turn brown when the egg white is dried to powder. For this reason, glucose is degraded by the enzymes cited above.

Labelling: neither the egg white solids nor the enzymes that have been produced with genetically modified microorganisms are subject to a labelling requirement.

Feed: feed used in laying hen productions can contain different raw material and additives, in which gene technology plays a role.

• Agrarian raw materials of GM plants: especially soy beans, but also maize, rapessed or cotton.
• Additives such as amino acids, vitamins and enzymes (e.g. phytase). Those can be produced with help of GM microorganisms.

Labelling feed: feeds that contain raw material or additives derived from GMOs are subject to a labelling requirement. On the contrary, produce such as milk, meat or eggs from animals that have been fed with such feed are not subject to a labelling requirement.