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Egg White Desugaring

Egg White Desugaring

Setup for desugaring the egg white prior to drying for powder production. Achieved through the delicate process of fermentation.

The Egg White Fermentation process reduces the glucose (sugar) contents of the albumen, also known as desugaring. Glucose destabilizes the albumen, so by converting it in a fermentation process and through adding certain bacteria, the albumen is stabilized and results in high-quality egg powder after drying. 

The liquid egg white is stored in an Ovotank, where the fermentation process is initiated. Adding yeast, enzymes, or certain cultures influence the process and remove the sugar content. After the desired concentration is reached, the fermentation process is stopped by cooling down the product. 

Fermentation is a delicate process and requires extensive know-how about the liquid egg, as well as biological insight to achieve successful results. Contact us to learn more.

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