A question about egg white pasteurisation

Hi there,

This is a long shot but does anyone know what temperature Woolworths pasteurises their liquid egg whites?

According to my knowledge, in order to kill bacteria and (importantly for my purposes) neutrilise the Avidin to allow your body to safely digest the protein and utilise all its amino acids , egg whites need to be pasteurised at a temperature of 60 degrees Celsius. I've tried to contact Woolies in this regard but no response as yet. I've read a lot of overseas reviews on egg white products whereby the manufacturer does not pasteurise at a high enough temperature to denature the Avidin protein and so Biotin remains bound (meaning no absorption).

For those those use this product, do you use the egg whites raw or are you cooking them first? I rely on egg whites and yoghurt as my primary protein sources so this information is important to me.

Cheers.
Iron Kobra.

I believe they use 5PU to pasteurise. 1PU = 14min at 70°C unless they do flash pasteurising which I doudt. I also always cook eggs for protein never eat them raw for protein.

also I would say free Range Chickens and their eggs are the best, highest in natural CLA's...

PraetorivsXII wrote: I believe they use 5PU to pasteurise. 1PU = 14min at 70°C unless they do flash pasteurising which I doudt. I also always cook eggs for protein never eat them raw for protein.

Thanks for this. If my understanding is correct then if they use 5PU to pasteurise, the full protein count (11.2g per 100ml) should be bioavailable for digestion? I.e. no need to cook Woolworths pasteurised egg whites to absorb protein?

Is this correct?

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Spot on bud, but we will never know def all companies dont share trade secrets.