- Eggs are composed of
three main parts: eggshell, including the shell membranes between
the albumen and the inner shell surface, egg white and yolk
- Egg Albumen Powder is
one of the popular food additives and ingredients in most countries
- Egg yolk can be
pasteurised and frozen for edible usage
- Egg Albumin flakes is
a product made by drying the egg white
- The main machineries
are walk in coolers, fermentation tanks, tray or tunnel drier,
pasteurizer, plate freezer, packing line.
- Drying of eggs is an
economical method of preservation. The dried
egg powder can be stored and transported without refrigeration at
room temperature. The product is
stable and has a long shelf life.
- The Egg Product
Inspection Act requires that all egg products distributed into
commerce be pasteurized. Pasteurization involves rapidly heating the
product and holding the product at a minimum required temperature
for a specific time. The reason for pasteurization is to destroy
Salmonella without affecting the characteristics of the final egg
product
- The major constituents
of albumen are water (92%) and protein (~10%), followed by
carbohydrates (0.4–0.9%) that exist in free form, usually as
glucose, or forming complexes with proteins such as glycoproteins
that contain mannose and galactose units
- Egg albumen flakes of
two different grades can be manufactured. Technical grade has
industrial applications in leather tanning, offset printing and as
adhesive in crown cork cap manufacture. The food grade flakes are
mainly used in bakery products and confectionery
manufacturing. Pasturised egg yolk is used for edible purpose as
well as in the manufacture of cosmetics.
- Egg powder has an
excellent export potential in countries like Germany, Austria, The
Netherlands and Republic of Korea.
- India exported egg
albumin during the past year worth USD 865,276 with total quantity
of 82,830. Malaysia is the largest buyer of egg albumin accounting
for exports worth USD 855,928 followed by Senegal and Kenya which
imported egg albumin worth USD 3,430 and USD 1,406 respectively.
- Changing food habits
have increased egg and egg products consumption in India, leading to
an increase in the domestic market for both. This will be further
increased in coming period as egg is the cheapest source of protein
for the masses and its consumption has become common.
- Increasing number of
nuclear families in India, particularly in urban and semi urban
areas, and increasing number of working women in the country has
increased demand of Egg powder.
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Basics
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Eggs and Egg Products Processing
Product
Information
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Egg Albumen powder is specially developed
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Egg White Protein Isolate
Process ,Technology
& Equipments
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Egg products processing
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Glucose removal from egg white
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Commercial whole egg powder making machine / egg yolk powder and
egg white powder making machine - China -
Machinery - Egg handling & processing
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Technology source
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Egg albumen gelling properties
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Egg albumen & sensitivity to heat
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Fermenting Egg White
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Egg White Lysozyme Extraction
Project
Information
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Sample project brief -Egg Albumin Flakes -
15 tons per year
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Project Details
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EGG Powder - 1250 tons per year
Patents
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Process to dry egg albumen
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Method of treating egg whites
Applications
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Protein Bars
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Egg Albumin as a Nanoreactor
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The foam characteristics of Beers
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Unmarketable Egg powder
Company Products
- msds
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Manufacturer
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Albumin, egg flakes (Egg albumin, flakes)
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Albumin, egg (powder)
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Egg albumin, flakes (Albumin egg, flakes)
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Company - China
Food Safety
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Egg Products Plant Operations
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Health Standards
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Cholesterol reduced egg yolk powder
Market Scenario
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World Egg Market
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Export & Import Data of egg albumin from &
into India
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World Status of Poultry, egg &
products, prices & Trade
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Company performance
-
Company performance analysed
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Exclusive Distributor
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