Enzymes Increase Egg White Powder Yield: Case Study with Maxapal® GO4 and C10
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- čas přidán 19. 08. 2024
- Case study showcasing the remarkable impact of enzymes in egg white powder production.
Traditionally, yeast is used for desugaring, converting glucose into alcohol and CO2, which evaporates during further processing. However, this method results in a loss of yield as the final egg white powder would have a glucose content of around 4-5% if the glucose wasn't removed.
If you work in egg processing, this video can help you improve your production process.
Visit our site for the entire case study:
www.sanovoegg....
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A complete solution for the egg processing industry has been our main activity for more than 60 years, and it still is. However, we specialize in many other business areas such as enzymes, pharma, hatchery, biosecurity, traceability, and spray drying, which give us the opportunity to interact and build relationships with various prospering industries.
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If you have any questions to the machinery shown in the video leave us a comment below or send us an email if you have specific questions in relation to your production setup - we will be happy to help you out.
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