The Process of Sterilizing Eggs for Cadbury Marshmallow Filling
Cadbury Easter eggs are a beloved treat for many, especially during the Easter season. The marshmallow filling in these delightful chocolate eggs often contains a form of egg whites, which raises the question: how exactly are these eggs sterilized to ensure safety and quality?
Commercial Use of Pasteurized Liquid Eggs
When you see a product that has egg in it, like store-bought Cadbury eggs, commercially available pasteurized liquid eggs are typically used. This means that the chocolate egg manufacturer receives ready-to-use eggs in bulk form. These eggs have been pasteurized, ensuring they are safe for consumption without immediate cooking.
For the Cadbury Easter eggs, the marshmallow filling contains egg whites as one of its key components. The process of “cooking” the egg whites involves combining them with sugar and heating until the sugar is completely dissolved. By continuously stirring the mixture, the egg whites do not end up scrambled but rather form a silky and viscous liquid that can be whipped into a fluffy texture.
Pasteurization for Egg Safety
Pasteurization is a technique used to eliminate harmful bacteria in eggs. This process can be achieved by maintaining a specific temperature for a set period. One source states that immersion in a 135°F (57°C) water bath for at least 1 hour and 15 minutes should effectively sterilize the eggs.
It is important to note that this process requires a pot of water that is maintained at 135°F (57°C) for the entire duration, not just starting at a lower temperature and allowing it to warm up. Failure to maintain the required temperature or duration could result in incomplete sterilization, leaving the eggs unsafe for consumption.
Dehydrated Egg Albumen
Another method used in the confectionery industry is the use of powdered egg albumen, which is dehydrated and not fully cooked. This powdered form of egg whites is crushed before being added to other ingredients. The dehydration process significantly reduces the risk of bacterial growth, making it a common choice in food production.
While the dehydration process typically renders most bacteria lifeless, manufacturers still check the product for bacteria before using it. This further ensures that the final product is safe and meets the required standards of quality and hygiene.
Conclusion
So, when Cadbury makes their marshmallow filling for Easter eggs, they likely use pasteurized liquid eggs or powdered egg albumen that has undergone a thorough dehydration process. Both methods ensure that the egg whites are safe for consumption, providing a delicious and safe treat for Easter enthusiasts.
Key Takeaways:
Pasteurized liquid eggs or powdered egg albumen is used in the production of chocolate Easter eggs. The pasteurization process involves maintaining a specific temperature for a set period to eliminate harmful bacteria. The dehydration process significantly reduces the risk of bacterial growth.