Company
Technology & Quality Control
Industrialized Quality Assurance — We Do It First
Eggs are complex organic products, prone to contamination by pathogens like Salmonella or E. coli, which can cause quality degradation. In addition, drug residues in eggs are a serious concern for consumers. Because many poultry farms lack the technology or capacity to enforce strict controls at the source, the responsibility of quality control naturally falls to the egg-product companies.
Chinyi upholds the corporate belief of "Cherishing Everyone. Treasuring Taiwan." We are always mindful of consumer safety and health. We lead the industry with a state-of-the-art quality assurance laboratory in our factory. Using operating standards in line with international requirements, we strictly oversee the production of every batch of egg products.
Testing Before and After
Professional QA staff and high-tech testing equipment ensure perfect quality control.
Because egg products are closely linked to consumers' daily health, Chinyi attaches special importance to and demands rigor in quality assurance — implemented through daily routines:
- ✓When fresh eggs arrive at the factory, we immediately take random samples and discard any substandard raw eggs.
- ✓Throughout processing, high-technology equipment ensures safety and stability of quality.
- ✓After production is complete, we again sample the finished products.
Through multiple checkpoints, we build strong confidence among customers and the public in Chinyi's egg products.
Fresh Egg Quality Inspection
Keeping pace with technology and saying goodbye to traditional visual inspections, Chinyi owns one of Taiwan's rare Fresh Egg Quality Measuring Devices that rapidly determines weight, white vs. yolk height, yolk color, etc., to automatically assess freshness. We use the internationally recognized Haugh unit method to distinguish good eggs from poor ones.
| Freshness Grade | Haugh Unit Value |
|---|---|
| AA Grade | 72 and above |
| A Grade | 60–72 |
| B Grade | 31–60 |
| C Grade | Below 31 |
Physical Property Testing
Besides ensuring quality, we also focus on the product's functional use. Through repeated product-property tests and continuous improvements, Chinyi's products deliver greater utility to you.
Egg White Foaming
Our pasteurized egg whites can be whipped quickly and completely. Compared to ordinary untreated whites, using pasteurized egg white in pastries yields a texture that is silkier, more elastic, and tastier.
Baking Color
Our pasteurized egg yolk liquid can be used without filtration; it can be brushed on surfaces for baking with excellent adhesion and a beautiful golden color.
Cooking Test
Our pasteurized whole-egg liquid is suitable for simple cooking like scrambled eggs, steamed eggs, baked eggs, etc. We lead the industry in technology.
Comprehensive Testing
Solid Content and pH Measurement
Using infrared moisture analyzers and electronic pH meters, we measure solid content and pH levels to assess freshness and detect any quality deterioration in liquid egg products.
Microbiological and Drug Residue Testing
We test for microbial loads including total plate count, Salmonella, E. coli, coliform bacteria, molds, and also check for residues of drugs or antibiotics. We ensure all indicators meet food safety and hygiene standards. In addition to internal testing, Chinyi commissions external professional labs for further verification, and publishes inspection reports online.
See It For Yourself
Take a virtual tour of our production facilities.