Glucose (sugar) in egg white reduces the stability of the product. By adding beneficial bacteria, glucose can be converted by a process of fermentation.
A SANOVO Fermentation Process consists of the following key elements:
Storage tanks for egg white storing prior to fermentation
Plate heat exchanger to heat up the egg white prior to the fermentation process
Separator to filter the egg white for egg shells and other impurities (only by concentration)
Plate heat exchanger to cool down the egg white after completed fermentation
Feed tanks for the spray dryer
The raw egg white is stored at 4°C with a pH of 8.5-9. The tank is equipped with a cooler, ensuring efficient and high thermal cooling of the product. The internal surface finishing ensures excellent CIP cleaning.
Plate heat exchanger / separator:
The egg white is heated up to 37°C, which is the optimal temperature for the fermentation process. To ensure a high quality, heating is carried out gently by the SANOVO plate heat exchangers. Filtering is then carried out in a specially designed separator, to remove egg shells and other impurities (only by concentration).
The pH will be adjusted to 7.5 by adding citric acid (optimal for cultivation of the beneficial bacteria used). Enzymes, (MAXAPAL® GO4), yeast or lactic acid bacteria are then added to the fermentation tank. The capacity ranges from 1,200 to 40,000 litres, making it possible to meet any conceivable demands from egg processing plants.
Plate heat exchanger:
As soon as the egg white is de-sugared the fermentation process is stopped by pumping the egg white through a plate heat exchanger and into the spray dryer feed tank.
Spray dryer feed tank:
The fermented egg white is stored at 4°C with prior to drying. The tank is equipped with a cooler, ensuring efficient and high thermal cooling of the product. The internal surface finishing ensures excellent CIP cleaning.