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