Français
1. Present and future of egg products
1.1 Definition of egg product
Product obtained from the egg, after removal of the shell and membranes.
There are three groups of egg products.
a ) Intermediate egg products for the food industry: homogenized broken whole egg, egg yolk, egg white, pasteurized, with or without added sugar or salt. These products are sold in liquid, concentrated, frozen or dried powder form.
b ) White and yellow constituents obtained by fractionation, which are currently the focus of research aimed at producing specific products of interest to the cosmetics, pharmaceutical and biotechnology industries. The extraction of lysozyme, for example, and its bactericidal use are of particular interest to the cheese industry.
...
The Ultimate Scientific and Technical Reference
This article is included in
Agrifood industry/sector ?
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Present and future of egg products
The hen's egg
Economic data
Bibliography
Documentation and list of producers and manufacturers
Institut technique de l'aviculture ITAVI, Paris
French Ministry of Agriculture and Fisheries
Direction générale de l'alimentation DGAL, Paris
Equipment manufacturers (non-exhaustive list)
Egg sorting, weighing and packing machines
MOBA/Scholtz.
Egg-breaking machines, dryers, etc.
Sanovo Engineering A/S
Vacuum packaging machines
Multivac France.
Machines for cooking, peeling and counting hard-boiled eggs
...
The Ultimate Scientific and Technical Reference
