Egg Processing Guidebook 43 Egg White Concentration System to concentrate egg white prior to drying. This is achieved by means of membranes such as dry ultrafiltration or reverse osmosis. The Egg White Filtration system is configured to increase the dry matter of the albumen before drying. That is significantly reducing the load on the egg dryer by up to 50%. As a result, your total energy consumption used to run the dryer is massively reduced, saving overall production costs. We offer two different filtration methods to increase the dry matter of your product and meet your requirements. • Ultra Filtration • Reverse Osmosis www Click for product details Egg White Desugaring (Fermentation) Setup for desugaring the egg white prior to drying for powder production. Achieved through the delicate process of fermentation. The Egg White Fermentation process reduces the glucose (sugar) contents of the albumen, also known as desugaring. Glucose destabilizes the albumen, so by converting it in a fermentation process either by using Enzymes, Yeast or Lactic acid Bacteria, the albumen is stabilized and results in high-quality egg powder after drying. Fermentation is a delicate process and requires extensive know-how about the liquid egg, as well as biological insight to achieve successful results. www Click for product details
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