Egg products refer to various food items made from eggs, excluding shell eggs. These products are widely used in cooking and baking and can range from simple egg whites or yolks to more complex products like egg powder or liquid eggs. In Idhayam parikshan labs Limited, various tests are conducted on egg products to ensure their safety, quality, and compliance with food regulations.Idhayam Parikshan Labs Limited, as a food testing center, ensures the safety, authenticity, and quality of egg products is of paramount importance.Idhayam Parikshan Labs Limited helps in maintaining high-quality standards for egg products, safeguarding consumers’ health and upholding the reputation of the food industry. Their work is essential not only for consumers’ well-being but also for fostering trust and reliability within the food supply chain. Egg products refer to various food items made from eggs or egg components. These products are created by processing eggs in different ways to extend their shelf life, improve convenience, or incorporate them into various recipes. Egg products are a versatile ingredient in cooking and baking, contributing to the texture, flavor, and nutritional content of many dishes. They are used in both sweet and savory recipes and are a staple in many culinary traditions around the world. In Idhayam Parikshan Labs Limited, egg products are subject to various analyses and tests to ensure their safety, quality, and compliance with regulations. Egg Products
Lab technicians test egg products for the presence of harmful bacteria such as Salmonella and E. coli. Contaminated egg products can cause foodborne illnesses, so ensuring they are free from harmful microorganisms is critical.
Many egg products, especially liquid eggs, are pasteurized to kill harmful bacteria. Testing is done to verify the effectiveness of the pasteurization process.
Egg products are analyzed for chemical composition, including protein, fat, and moisture content. This information is important for nutritional labeling and quality control.
Eggs are one of the common food allergens. Food testing labs conduct specific tests to detect the presence of egg proteins in processed foods, especially in products where egg is not listed as an ingredient due to cross-contamination concerns.
Trained sensory panels might evaluate the taste, texture, and overall quality of food products containing egg ingredients to ensure they meet the desired standards for consumer acceptance.
Egg products, like other perishable foods, undergo shelf life studies to determine how long they can be stored under various conditions without compromising safety or quality.
Lab tests are conducted to detect any adulteration or contamination of egg products with substances that shouldn’t be present, ensuring the authenticity of the product.
Egg products used in processed foods, such as cakes and sauces, are often tested for their impact on the quality and texture of the final product.
Egg products, particularly egg yolks, are known for their emulsifying properties. Idhayam Parikshan lab might test these properties to ensure they meet the desired standards in products like mayonnaise and dressings.
Egg whites are often used in products like meringues and soufflés where their ability to trap air and create a stable foam is crucial. Idhayam Parikshan Lab tests egg whites for their foaming properties under various conditions.
DNA testing can be employed to ensure the authenticity and origin of egg products, especially in cases where there might be concerns about mislabeling or fraudulent practices.
Our Services
Physical parameters
Quality Parameters
Nutritional parameters
Metals & Minerals
Mycotoxins
Vitamins
Pesticides
Adulterants
Banned Dyes
Antioxidants
Antibiotics is applicable Honey, Meat, fish.
Food Colours and Food Preservatives
Microbiological parameters
Shelf life Study
