How Are The Egg Whites Pasteurized?
The Egg Whites are run through a series of heated tubes, almost like a big still, just hot enough to kill bacteria but not enough to cook the eggs. The pasteurization process heats the egg white to 134 degrees for 3 minutes. This heat kills the Salmonella bacteria and neutralizes the Avidin to allow the egg whites to be digested safely by the human body. When you cook an egg white to the point of scrambled eggs, you are overcooking the protein and denaturing the true value of the protein. Therefore, 100% Pure Liquid Egg Whites are liquid but not raw, making them pure and highly bioavailable. They will stay good in your refrigerator for 90 to 120 days, and can be frozen indefinitely.
