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Home > Eggs processing > Egg products |
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Egg products |
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The use of liquid eggs form has risen greatly since 1990.
Today, the figures show that more than 25% of all eggs consumed are in this form.
The market, which originally catered for industries (pastry, biscuits, cakes}, extended to artisans, then to the catering industry, and has finally begun to win over the consumer himself, be it in the form of a whole egg, its yolk, or its white, 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 research and development, as much concerning the production process as the product itself, in order to obtain a very high quality product which can be preserved for a long period (4 - 6 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.
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MARKET
- Industries : biscuits, cakes, pasta, Mayonnaise
- Bakers
- Caterers
- Super and hyper-markets for their pastry department
- Hotels and restaurants
PRODUCT
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Liquid eggs with ingredients
- Addition of salt (for yolk and whole)
- Addition of sugar (for yolk and whole)
- Addition of glucose (for whole)
- Whole egg powder
- White egg powder
- Yolk egg powder
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)
- Swarming
- Emulsification
- Viscosity
- Flavor
- pH
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1 Kg of wholes
= 20 eggs
1 Kg of white
= 32 eggs
1 Kg of Yolk
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