When producing egg white powder, the egg albumen has to first undergo a fermentation process in order to eliminate its glucose and to avoid having a ‘Maillard reaction’ in the dryer.

Raw albumen will be sent directly after breaking to the fermentation tanks in the fermentation room. After fermentation the albumen will be sent to the storage tanks in order to be dried.

The conversion of liquid egg albumen (egg white)into powder needs a different process. Albumen is not pasteurized prior to drying. Before drying the albumen has to be de-sugared to remove the glucose present. Desugaring is normally effected using a fermentation after which the product is spray dried.

Ovobel supply all various kind of equipemts required for the fermentation process.