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