Egg white powder processing
Before drying, the sugar contents of the albumen must be controlled.
This is done in a fermentation process where the sugar is removed by adding yeast, enzymes or culture. After the removal of sugar, the fermentation process is stopped by cooling down the egg products. Fermentation is a delicate process requiring product know-how, as well as biological insight - we have both.
Glucose (sugar) in egg white reduces the stability of the product. By adding beneficial bacteria, glucose can be converted by a process of fermentation.