Liquid egg products
The purified whole egg, egg yolk or egg white is pasteurized and chemically preserved (e.g., by addition of salt).
Natural solutions for liquid egg products
Siveele Think natural.® Niseen® meets the specific needs of liquid egg producers as it safely, effectively and naturally extends shelf life and protects against temperature abuse.
Niseen®-S for liquid egg products
Benefits
Extend shelf life (approximately doubling or greater)
- Improve distribution flexibility.
- Reduce or eliminate frozen distribution.
- Increase potential for export.
Protect against temperature abuse
- Particularly important in retail products and in countries with hot climates and/or unreliable distribution systems
- Control bacterial growth
- Restrict growth of heat-resistant Grampositive spore-formers (such as Bacillus spp), and certain Gram-negative species, which survive pasteurization.
- Inhibit growth of bacteria when refrigeration temperatures are ineffective (many strains of Bacillus spp can grow at low temperatures).
Increase consumer safety naturally and effectively
Niseen®-S10 for liquid egg products
Benefits
Extend shelf life (approximately doubling or greater)
- Improve distribution flexibility.
- Reduce or eliminate frozen distribution.
- Increase potential for export.
Protect against temperature abuse
- Particularly important in retail products and in countries with hot climates and/or unreliable distribution systems
- Control bacterial growth
- Restrict growth of heat-resistant Grampositive spore-formers (such as Bacillus spp), and certain Gram-negative species, which survive pasteurization.
- Inhibit growth of bacteria when refrigeration temperatures are ineffective (many strains of Bacillus spp can grow at low temperatures).
Increase consumer safety naturally and effectively
Niseen®-A for liquid egg products
Benefits
Extend shelf life (approximately doubling or greater)
- Improve distribution flexibility.
- Reduce or eliminate frozen distribution.
- Increase potential for export.
Protect against temperature abuse
- Particularly important in retail products and in countries with hot climates and/or unreliable distribution systems
- Control bacterial growth
- Restrict growth of heat-resistant Grampositive spore-formers (such as Bacillus spp), and certain Gram-negative species, which survive pasteurization.
- Inhibit growth of bacteria when refrigeration temperatures are ineffective (many strains of Bacillus spp can grow at low temperatures).
Increase consumer safety naturally and effectively