Using fresh hen eggs, Taiyo Kagaku utilizes hen egg processing technology such as condensation and enzymatic degradation to a quality of egg ingredients on another level from liquid egg and powdered egg. The product lineup uses a paste with sweetened and salted egg yolks and whole eggs, has no peculiar aroma as it goes through a different engineering process from powdered egg, and is useful for a wide range of applications. The lineup includes products with enhanced egg flavor and modified emulsion properties thanks to enzymatic degradation, as well as “condensed egg” products with a reduced fishy smell and increased shelf life thanks to unique low-temperature long-term heating.