Egg White Desugaring

Optimize spray drying by removing glucose through precision fermentation.

Egg White Desugaring is a critical pre-treatment process that ensures high-quality egg albumen powder by eliminating glucose content from liquid egg white. Using a controlled fermentation process, glucose is removed through enzymes, yeast, or lactic acid bacteria, preventing unwanted browning and preserving protein solubility during spray drying.

Without desugaring, glucose can trigger the Maillard reaction—a chemical reaction that darkens egg powder and reduces protein functionality. By using a dedicated Ovotank, the fermentation process is carefully managed, and once glucose removal is complete, the process is halted through cooling to maintain egg white integrity.

Fermentation is a delicate process that requires expert knowledge of liquid egg properties and biological reactions. Our team provides extensive guidance to help you optimize your desugaring setup for consistent, high-quality egg white powder production.

Key Features:

• Prevents Browning – Eliminates glucose to avoid unwanted Maillard reactions.
• Enhances Protein Solubility – Maintains egg white functionality for superior powder quality.
• Controlled Fermentation – Uses enzymes, yeast, or lactic acid bacteria for precise glucose removal.
• Automated Ovotank Storage – Ensures proper conditions for efficient fermentation.
• Expert Support – We provide the knowledge and setup recommendations for successful desugaring results.

Maximize your egg white powder quality with a proven desugaring process—contact us today for tailored solutions!