Food and Drug Regulations

B.22.034 [S]. Liquid Whole Egg, Dried Whole Egg or Frozen Whole Egg

• (a) shall be the product obtained by removing the shell from wholesome fresh eggs or wholesome stored eggs, and

  • (i) in the case of dried whole egg, drying the product, or

  • (ii) in the case of frozen whole egg, freezing the product; and

• (b) may

  • (i) contain aluminum sulphate, pH adjusting agents and the colour beta carotene,

  • (ii) in the case of liquid whole egg destined for drying, contain yeast autolysate and may be treated with hydrogen peroxide and catalase, glucose oxidase and catalase or yeast and suitable glucose fermenting bacterial culture, or

  • (iii) in the case of dried whole egg, contain anti-caking agents.