The conversion of liquid egg albumen (egg white) into powder is a specific process. Albumen is not pasteurized prior to drying. Before drying the albumen is fermented to remove the glucose present. This step is necessary to prevent the ‘Maillard’ reaction between the egg proteins and the glucose in the powder on storage.

De-sugaring is normally effected using a bacterial or yeast fermentation after which the product is spray dried. Once dried, the albumen powder has to be pasteurized and this is done in hot rooms over a period of about 14 days. The product is checked and is only released from the hot room when bacterial loads is acceptable. Egg powders nowadays are highly functional, easy to use and can be positively released.

The target is to create an optimal climate inside the room, in such a way that the temperature gradually will be increased and the relative humidity will be kept at a controlled level.

The walls of the hot rooms are built of sandwich panels, covered at the in- and outside with a smooth stainless steel plate. Because of the large moisture content difference of the air in- and outside the hot room, the panels and seams should be diffusion-tight to prevent damp. The hot room is automatically controlled and all data is logged.

According to the production capacity of the albumen spray dryer OVOBEL can deliver :

1. Custom made hot rooms (incl. construction)
2. Only the technical equipment (air handling unit, fans, humidification system, floor heating system & control system)