The largest
consumers of eggs have long recognized that shell eggs are unsuitable as raw
material in a food industry geared to modernization. Frozen eggs have been
found much more reliable and convenient. In the course of modernization,
however, large egg consumers, faced with the need to further improve product
quality and expand product varieties, had to reduce manufacturing costs. More
efficient processing techniques were sought. This led to a fuller use of spray
drying due to spray dried products being found a most suitable dry raw material
for the food industry. The advantage to the food industry of spray dried egg
products can be summarized as follows:
Ease and Convenience of Use
Egg powders are
ready to use immediately. Bulk quantities can be weighted and incorporated into
formulas with less labour. Equipment needs are minimal, cleanup is simplified,
and except for packaging materials, there is no waste for disposal.
Economy
Reduced
handling, minimal shipping cost, minimal storage space and elimination of
breakage result in reduced-cost formulations. Egg powders are one of the most
economical protein sources available.
Safety
Our egg powders are pasteurized to destroy
Salmonella and other bacteria.
Uniformity
Our egg powders
can be produced to definite specifications to assure consistent performance in
formulations.
Quality
Egg powders are
virtually indistinguishable from fresh eggs in nutritional value, flavor, and
most functional properties. These qualities are well retained during proper
storage.
Stability
When properly
stored, egg powders will keep their quality over 18 months.
The above points
are the main reasons why spray dried whole egg, egg yolk and egg white has been
widely preferred by manufacturers.
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