Shop Home Sitemap Downloads Service Intranet Brands News Contact Company SANOVO STAALKAT PROCESS SOLUTIONS Enzymes for modified egg products Shelf life extension Desugaring of egg product Improving of whipping properties Main catalog RAME-HART FAQ Download material Movies Cases New process with MAXAPAL® A2 Improvement of whipping properties and foam stability of yolk-contaminated egg white Superior separation of egg yolk from egg white has always been a key issue in the egg processing industry - especially to maintain the foaming properties to obtain high volume foams as well as foam stability. Yolk contamination at even very small levels will have a big negative impact on the foaming properties of egg white. As little as 0.01% egg yolk in the egg white will decrease the foaming volume and foam stability. Over the years, separation of egg yolk from egg white has improved considerably due to better equipment and techniques. This is still the most important factor when it comes to high-quality egg whites and good functional properties. The foaming properties of egg white are very important in the preparation of meringue, confectionary, cakes, marsh mallows, etc. Lipids in egg white An average egg weighs approx. 58 g. It consists of 17 g of egg yolk, 34 g of egg white and 7 g of shell. During storage, lipids can migrate from the egg yolk into the egg white. This will also have a negative effect on the foaming properties. Even very good separation of the yolks from the egg white during egg breaking cannot prevent this or restore the foaming properties. Lipids in general are responsible for the negative effect on the foaming properties of egg white. This can be lipids in terms of oil or fats that contaminate the egg whites as well as the pure lipids from egg yolk. But pure phospholipids from the egg yolk also have a negative effect on the foaming properties, and research has shown that the combination of phospholipids and lipids in egg yolk has an even greater negative effect on the foaming properties. Restore the foaming properties A new process developed by SANOVO PROCESS SOLUTIONS A/S has proved that by modifying the phospholipids present in yolk-contaminated egg white with Maxapal ® A2 to lyso-phospholipids it is possible to restore the foaming properties and the foam stability. This is also possible in egg white where fat and phospholipids have migrated into the egg white during storage. Please see the figures below: This new process developed by SANOVO PROCESS SOLUTIONS A/S enables you to provide your customers with highly functional egg white products - both liquid and powders. For further information about processing parameters and ordering of samples, please contact SANOVO PROCESS SOLUTIONS A/S here SANOVO Egg breaking Liquid product handling Liquid egg filling Egg pasteurisation Egg white treatment Egg powder processing Hard-boiled egg processing Eggshell processing CIP Plants Utility washing Automation STAALKAT Grading machines Farmpackers Hatchery machines Automatic tray stacker End of lane automation & Robotics PROCESS SOLUTIONS Enzymes for modified egg products Shelf life extension Desugaring of egg product RAME-HART Automatic Egg Harvester Automatic Egg Inoculator Semi Automatic Egg Machines Automatic Tray Washing Systems Candling Machine Tolley loader / unloader We use cookies This website uses cookies in order to enhance the user experience. At the moment you have chosen to accept cookies from this website, and further use of this site indicates your continued accept of receiving cookies. Read more about our use of cookies, and learn how you can tell your browser to reject cookies. Please notice, that some functionality on this site may not work properly, should you decide to reject cookies.