Egg, a product both simple and complex

The complexity of pasteurization is the nature of the product. For eggs, which are fragile, especially variable and heat-sensitive, it is a real challenge and it requires a strong expertise in product and process.

In addition, the  treatment of different products such as whole, white, yolk or salty yolk with the same equipment are an issue too.

A pasteurization system suitable for each product

Ultra-pasteurization at 74°C

For processors wishing to obtain a very long shelf life, ACTINI has developed an ultra-high-temperature pasteurization process.

With this unique technology, eggs can be processed up to 74°C without coagulation.

This patented method has a major advantage over both the economic and health plan: it achieves a shelf life of 8 to 10 weeks (against 2-4 with conventional methods) while preserving the functional properties of fresh egg.

A treatment at 74°C also helps to destroy the most heat-resistant bacteria (for example, the germ of avian influenza can be destroyed only above 70°C).

In addition to the preservation of the intrinsic qualities of eggs, ACTINI pasteurizers have been designed to preserve their functional characteristics (binding, whipping, emulsifying, coloring, flavoring and anti-crystallizing) and to obtain processed eggs having the same properties as fresh eggs.

Classic pasteurization at 68°C

The range of AEC pasteurizers (with hot water heating module) will meet the needs of processors for which the shelf life is not a priority or a market differentiator.