30 Egg Processing Guidebook Liquid Raw Product Standardization of Egg Products In the production of egg products, whether it is liquid or powders, the raw material must be standardized within defined specifications. The purpose of standardization is to obtain the same balance between different parameters like: • Water content/dry matter • Fat • Protein • Carbohydrate • pH The challenge is that the raw material differs in origin, quality, and composition and that the proportion of yolk to egg white changes from batch to batch. Egg white, egg yolk, and whole egg have different compositions when it comes to the parameters. In industrial production, egg white or egg yolk will never be 100% pure while the composition of the whole egg will depend on the ratio between yolk and egg white. For industrial production, the parameters of the final products must be defined and strictly controlled, and that is why standardization after breaking and separation is required.
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