melange

Melange is a liquid or frozen egg product made by breaking, filtering, and blending whole eggs (or separated yolks and whites) into a homogeneous mixture. It is widely used in the food industry as a convenient, standardized alternative to shell eggs, offering consistent quality, easier handling, and longer storage life. Melange eliminates the labor of cracking eggs and reduces the risk of shell contamination in production.

Egg melange is available in several forms: whole egg melange, yolk melange, and white (albumen) melange, each suited to different applications. It is essential in bakery (sponge cakes, croissants, brioche), confectionery (creams, mousses, meringues), pasta production, and sauce manufacturing. Liquid melange must be pasteurized at 60–68°C to eliminate pathogens while preserving functional properties, and stored at 0–4°C for a limited period. Frozen melange extends shelf life to several months.

Discover more about melange — including types, pasteurization parameters, and applications in food production — in the articles below.