Egg and Eggs Products
The heat treatment techniques for the egg and egg by-products (egg yolk salted or not salted, egg white, whole egg) are well known, but this techniques must be applied with care.
With the aim to extend the shelf life of the liquid egg and egg by-products (as egg yolk or egg white), the pasteurization process is the core step.
The lower running time achieved by our corrugated tube heat exchangers helps to protect the nutritional and organoleptic properties of the egg (taste, smell, texture and color).
In this way, we can get natural egg products in which there has been no degradation.