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GEA Westfalia Separator Group
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Egg Processing –
Whole Egg, Egg Yolk, Egg White

GEA Westfalia Separator complements its range for the whole of the dairy industry by obtaining egg products. Egg products are mostly intermediate products which are used as primary or auxiliary materials in the food industry.

 

The consumption of liquid, frozen and dried egg products has risen significantly in recent years as a result of their versatile applications in the food industry. While whole egg is needed for baking, pastries and mayonnaises, egg yolk is also used in delicatessen products or liqueurs. The egg white (albumen), on the other hand, is used for meat and sausage products, for example, or as a baking aid.

 

Problems often occur in the manufacture of egg products when chalaza, vitelline membrane, shell fragments and other contaminants are not removed from the bulk egg beforehand. In many branches of the food industry, manufacturers have therefore established precise purity guidelines with which egg products must strictly comply. For example, German margarine manufacturers using egg yolk as an emulsifier require the egg yolk to have a maximum of 50 mg vitelline membrane and other impurities per kilogram.

 

As this level of purity is virtually impossible to achieve using conventional filters, the use of GEA Westfalia Separator clarifiers has increased considerably. These separators can be perfectly integrated into the entire process from egg cracking to spray-drying and cool storage and satisfy every demand with regard to quality-oriented, yield-maximized production.