Technologies Ready for Transfer and Commercialization - Egg white powder

  • Low temperature process for drying of egg white
  • It is an affordable technology for the dehydration of products containing protein, vitamins and other thermally labile compounds
  • High-quality dehydrated products with extended shelf life
  • Low temperature technology will promise cost-effective, energy-efficient, rapid drying, moisture reduction, quality retention, and ease of operation as well as maintenance
  • Good flowability, better solubility and retained flavor (aromatic amino acids).
  • Enhanced emulsion, gel and foam characteristics.
  • Can be used as a dough strengthener and foam stabilizer