GB 2760-2024 National food safety standard for uses of food additives 
| Food Category No. | 10.03.03 |
|---|---|
| Food Name | Beaten egg, or egg in liquid form |
| Food name description | After removing the shell from fresh eggs, the resulting egg mixture undergoes a series of processing techniques and is finally made into frozen and preserved egg products, including pasteurized whole eggs, frozen egg yolks, and frozen egg whites. Whole egg liquid, egg white, or yolk liquid that has been frozen or pasteurized, and stored at room temperature through chemical means such as adding salt. |
| Relevant food standard | |
| Relevant food standard |
| No available additive |