Egg white powder processing

Before drying, the sugar contents of the albumen must be controlled.

This is done in a fermentation process where the sugar is removed by adding yeast, enzymes or culture. After the removal of sugar, the fermentation process is stopped by cooling down the egg products. Fermentation is a delicate process requiring product know-how, as well as biological insight - we have both.


  1. Intermediate storage and pH-adjustment (pH 7.0)
  2. Heating (35-38° C)
  3. Clarification
  4. Concentrations from 11 to 22% (optional)
  5. Fermentation and storage
  6. Cooling
  7. Spray drying and packaging
  8. Heat treatment (65-70° C for two to four weeks)



Glucose (sugar) in egg white reduces the stability of the product. By adding beneficial bacteria, glucose can be converted by a process of fermentation.

Flow chart
Do you want to produce egg white?

We have made it easy for you to understand how an egg plant should be set up for producing egg white. Go in and have a look.

Contact your local specialist

Roberto Colavitti

Product & Business Manager
Managing Director Italy

  • +39 335 5462093

Bill Kelly

Sales Director

  • +1 574 551 6104

Jeffrey Goward

Regional Sales Manager

  • 1-623-606-5694

Chris Long

Regional Sales Manager

  • +1-574-527-5100

Hans Chr. Rasmussen

Product & Business Manager

  • +45 40 18 80 14

Tom März Sandholt

Product & Business Manager

  • +45 30 58 11 16