{"id":38,"count":2,"description":"<p><strong>Melange<\/strong> 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.<\/p>\r\n<p>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 (<a href=\"https:\/\/tehnologam.com\/en\/key-words\/sponge-cake\/\">sponge cakes<\/a>, <a href=\"https:\/\/tehnologam.com\/en\/key-words\/croissant\/\">croissants<\/a>, brioche), confectionery (creams, mousses, meringues), <a href=\"https:\/\/tehnologam.com\/en\/key-words\/pasta\/\">pasta<\/a> production, and <a href=\"https:\/\/tehnologam.com\/en\/key-words\/sauce\/\">sauce<\/a> manufacturing. Liquid melange must be pasteurized at 60\u201368\u00b0C to eliminate pathogens while preserving functional properties, and stored at 0\u20134\u00b0C for a limited period. Frozen melange extends shelf life to several months.<\/p>\r\n<p>Discover more about <strong>melange<\/strong> \u2014 including types, pasteurization parameters, and applications in food production \u2014 in the articles below.<\/p>","link":"https:\/\/tehnologam.com\/en\/key-words\/melange\/","name":"melange","slug":"melange","taxonomy":"post_tag","meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Melange - Liquid Egg Product Types &amp; Uses in Food<\/title>\n<meta name=\"description\" content=\"Melange is a liquid or frozen egg product used in bakery, confectionery, and pasta. 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