Producing high-quality egg white powder efficiently is essential for meeting market demands. However, achieving optimal yield while maintaining product integrity can be a challenge.
At SANOVO, we understand the importance of maximizing production efficiency without compromising quality. That’s why we’ve developed innovative enzymatic solutions designed to increase egg white powder yield and enhance your processing operations.
Traditional methods like yeast-based desugaring can lead to unnecessary losses in yield and even affect the quality of the final product. These methods are often less efficient and can introduce variability into the process, making it harder to achieve consistent results. Addressing these challenges requires a more advanced solution that ensures precision, efficiency, and reliability.
Maxapal® GO4 and C10 are cutting-edge enzymatic solutions specifically designed for egg white powder production. Unlike traditional methods, these enzymes convert glucose into gluconic acid, effectively removing sugars while preserving the integrity of the egg whites. This innovative approach not only optimizes your yield but also ensures a consistent, high-quality end product that meets the highest industry standards.
Switching to enzymatic desugaring with Maxapal® GO4 can result in yield increases of up to 4% compared to traditional methods. This means more product for the same input, boosting profitability and reducing waste.
Numerous trials and customer feedback have demonstrated the effectiveness of these enzymes, making them a reliable choice for processors aiming to enhance their production capabilities.
At SANOVO, we’re committed to supporting our customers every step of the way. To help you get started, we offer free trials of Maxapal® GO4 and C10, allowing you to test these solutions in your own facilities. Our team of experts is ready to assist with on-site implementation, ensuring seamless integration into your existing production processes for maximum benefit.
Producing egg white powder involves several steps, including breaking, separating, filtration with RO or UF, desugaring, drying and pasteurization. Desugaring, where glucose is removed from the egg white, is a crucial step as glucose can cause browning during spray drying and dry pasteurization, affecting the final product's quality.
Traditionally, yeast is used for desugaring, converting glucose into alcohol and CO2, which evaporates during further processing. However, this method results in a loss of yield as the final egg white powder would have a glucose content of around 4-5% if the glucose wasn't removed.
The Power of Enzymes: Maxapal ® GO4 and C10
An innovative solution involves the use of two enzymes, Glucose oxidase (Maxapal ® GO4) and Catalase (Maxapal ® C10). These enzymes work in synergy to convert glucose into gluconic acid, a harmless acid that remains in the final powder and doesn't interfere with the egg white powder's quality.
Maxapal ® GO4 contains Glucose Oxidase, which initiates the conversion of glucose into gluconic acid. Maxapal ® C10, on the other hand, converts hydrogen peroxide back into oxygen, supplying the necessary reactants until all glucose has been converted. This enzymatic method not only ensures a higher yield but also contributes to a more hygienic and efficient production process.
Adapting to Different Egg Products
While this enzymatic process is developed primarily for the liquid egg white fraction, it may need slight adaptation for whole egg or yolk fractions. Therefore, it's essential to conduct adequate trials prior to any industrial use to determine the optimal conditions.
In a controlled laboratory setup, we conducted trials to compare the yield from the two methods for removing glucose from egg white. The trials were conducted in corporation with our partner DSM Food Specialties, focusing on the difference in yield between the two methods. The dry matter content was measured after the desugaring process.
The results were compelling. By using Maxapal ® GO4 for the desugaring step, instead of using yeast, a higher dry matter content in the liquid egg white was obtained. When this is then dried into egg white powder, the yield can be up to 4% higher. This is a significant increase, especially in a market with high egg white powder prices and a shortage of egg white powder.
The results:
1st Series
Yeast = 11.01 % Dry matter liquid
Enzyme = 11.39 % Dry matter liquid
Extra yield: 3.45%
2st Series
Yeast = 10.88 % Dry matter liquid
Enzyme = 11.33 % Dry matter liquid
Extra yield: 4.14%
SANOVO PROCESS SOLUTIONS has a partnership with DSM Food Specialties in supplying functional ingredients and know-how to the egg processing industry; with a focus on enzymes to improve the functional properties of egg products.
Check out our brochure by clicking on the image to the right to learn more about the functional ingredients we can support you with.
