The conversion of liquid egg white into powder is a specific process. The egg white is not pasteurised prior to drying. Before drying the egg white is fermented to remove the present glucose.
This step is necessary to prevent the Maillard reaction (a chemical reaction which occurs among reducing sugars and amino acids under the influence of heat) in the egg white powder on storage.
De-sugaring is normally effected using a bacterial or yeast fermentation after which the product is spray dried. Once dried, the egg white powder has to be pasteurized. This is done in a hot room over a period of about 14 days.
Then the product will be checked and only released from the hot room when the bacterial load is acceptable.
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