Fermentation

test
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.

PROCESS

  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)

 

Fermentation

Fermentation

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

Knowledge
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.

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Roberto Colavitti

Roberto Colavitti

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Bill Kelly

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Jeffrey Goward

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Chris Long

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Hans Chr. Rasmussen

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Tom März Sandholt

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