De-sugaring of egg products to prevent browning effect of the egg powders during spray drying and powder pasteurization. The desugaring also improves the protein solubility and baking properties of egg powders.

MAXAPAL® GO4 has been developed for the removal of sugar (glucose) from liquid egg white, whole egg, and egg yolk before spray drying. This is to avoid the browning effect (Maillard reaction) of the egg powders during spray drying and for egg white powder also during powder pasteurization.

In addition, the de-sugaring of egg powders keeps the protein solubility high for a longer period during its shelf life. For whole egg powders, this means better baking properties.

The use of MAXAPAL® GO4 instead of other de-sugaring methods gives a product with a neutral flavor, and no yeast smell.


  • No special need for temperature control for the de-sugaring process
  • Better protein solubility
  • No browning effect of powders
  • Neutral taste of egg white powder


Contact Us
Contact your local specialist
Thomas Larsen


+1 (248) 921 0082

Bill Kelly

Regional Sales Manager

+1 574 551 6104

Aaron Smith

Regional Sales Manager

+1 248 207 9822

Jeffrey Goward

Regional Sales Manager

+1 623 606 5694

Chris Long

Regional Sales Manager


Frank Rakos

Service Manager

+1 248 880 0239

Jason Parker

Inventory and Parts Manager

+1 248 662 1015

Jan Høy Carstens

Product & Business Manager

+45 27 15 61 45