An Assessment and Review of the Halal Food Certification Process Requirements of Industrial Egg Products

Egg products are the best source of high quality protein, essential fatty acid and basic nutrients that play an important role in the human basic healthy diet and wide variety of recipes. Liquid, frozen, and dehydrated processed egg products are widely used in Food industry as functional and critical ingredients in preparation of foodservice such as mayonnaise, sauces, cakes, decorations, sports products, pasta, ice cream, baby biscuits, soups, sports drinks, nougat, halva, Turkish ravioli, noodles, macaron, waffles, chocolate and cream varieties. The presented work analyses the processing stages of all egg products on health and halal criteria and aims to increase halal awareness in the society. Egg products, refers to eggs processed at breaker-egg processing plants facilities with following steps starting from storing, washing, sanitizing, breaking, separating-centrifuging, standardizing, mixing/stirring, pasteurizing, cooling, concentrating with ultrafiltration or reverse osmosis, de-sugaring-fermentation with yeast/bacteria/enzyme, stabilizing, spray drying, dry-pasteurizing, packing, stocking and finished with transporting step. In this study, we investigated all egg processing step in terms of healthy food, Halal certification, and production criteria and requirements