The last 10 years, production and marketing of egg products have progressed quickly in many countries.

The first step in Spain was the legal banner in 1991 to use non pasteurised mayonnaises and egg-based sauces in restaurants.

The law in force defines egg products as: eggs that have been removed from their shells for processing. Basic egg products include whole eggs, whites, yolks, and various blends, with or without non-egg ingredients, that are processed and pasteurised. They may be available in liquid, frozen, dried, coagulated, concentrated, or crystallized forms.

At the technical level, egg products also are involved in different industrial uses. These uses are not for food and components are picked up from the yolk, white, lecithin and lysozyme.

Eggs products present some advantages for the food industry:

• Higher versatility. There are different egg products for different aims.
• Easy to use and to dose.
• Higher bacteriological safety.
• Easy handling: safe time and workforce.
• Easy to distribute and to market internationally.