Dried egg products

Article index

		Storing and tempering
		Breaking
		Separation
		Mixing/stirring
		Pasteurising
		Drying
		Cooling
		Sieving
		Packing

Dried egg products are often used in a bakery. There are three dried egg products on the market: dried whole egg, dried egg white and dried egg yolk. Dried egg products are popular due to their long storage life and the many ways of use.

Storing and tempering

After the arrival of the eggs they are stored for 1-2 days at a cool temperature of 10°C. This storage is also called tempering. This low temperature makes it is easier to break the egg.

Breaking

The eggs of class B and C are used for dried egg products. The size of the eggs is not important. The eggs do not need to be coded because the shell is removed. The eggs are broken in an automatic system. This system makes sure that the shell of the eggs are evenly broken. In this process the egg yolk remains whole. The content of the eggs is caught in separate bins. Should the egg yolk of an egg break, then only the content of this egg is not suitable to be separated.

Separation

After the egg is broken the egg white and yolk can be separated from each other. The contents are not separated when a dried whole egg is to be obtained.
The egg white and yolk can be separated by transporting the egg over a hollow tube. After a certain distance the tube is perforated. The egg white can leave the tube through the holes. The yolk is further transported and caught at the end of the tube.

Mixing/stirring

The whole egg, the egg white or the egg yolk is stirred in order to obtain a more even product. When an even mass is obtained it can be dried. The stirring of the egg white has to happen calmly because the characteristics of whipping have to be avoided.

Pasteurising

The product is pasteurised in order to increase its storage life. It is important that in this process the characteristics of the product stay the same. Because protein coagulates under the influence of heat the pasteurising process happens at a low temperature. For 3.5 minutes it is pasteurised at a temperature of 60°C. The goal of this pasteurisation is the reduction of the germ count.

Drying

Afterwards the product can be dried. Due to this drying the storage life is even more increased. In drying the aw is brought to such a value that the safety of the product is guaranteed. Drying is done by means of spray-drying. Small drops of the product are brought into a tower together with a hot air stream. The temperature of this air is about 150 to 250°C. Because of the hot air the drops release moisture. When the egg (part) arrives at the bottom of the tower it has become an powder with a moisture content of 5% at maximum.
More information concerning spray-drying can be found in the left menu under ‘technology’, ‘heat transfer’ and then ‘drying’.

Cooling

In drying the temperature of the product increases. After drying the powder is cooled down to a temperature of 28-32°C.

Sieving

Unwanted larger parts are removed from the powder by sieving the dried whole egg, egg white or egg yolk.

Packing

The dried egg products can be packed in plastic bags, in bulk or in boxes with a plastic bag. It is important that the packing is airtight and lighttight. By packing it lighttight fat oxidation can be avoided. Fat oxidation gives the product a rancid taste. It is best to store the dried egg products at a temperature of 10°C at maximum. The storage life of dried egg products is about a year.

process description

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