Today, more than 25% of all eggs consumed are in the liquid form, be it in the form of whole, yolk, white egg or in the form of sweet or salted preparations.

In order to meet the high demand of the producers and transformers of egg products, Actini Processing has invested in R&D in order to obtain a very high quality product which can be preserved for a long period (4 - 8 weeks}.

Thanks to both the high efficiency of its pasteurisation technologies and its experience in the aseptic process, Actini Processing has become a leader in the designing of complete egg processing lines.

1 Kg of whole
= 20 eggs

1 Kg of white
= 32 eggs

1 Kg of yolk

= 50 eggs

QUALITY

• Microbiology
  • Aerobic mesophilic flora
  • Coliform, enterobacteria
  • Staphylococus
  • Salmonella

The thermal treatment allows an important but not a total destruction of the germs.
The killing rate depends on the bacterial strains

Example of killing rate with the salmonella pullorum

• 3 minutes at 64°C = 25 log (reduction by 1025)
• 2 minutes at 70°C = 107 log (reduction by 10107)

 

• Physico-functional characteritics
  • Emulsification
  • Viscosity
  • Flavor
  • pH

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