FOOD AND BEVERAGE APPLICATION NOTE 2.07.00 EGG PROCESSING www.kpatents.com EGG Typical end products Egg white, egg yolk, whole egg, egg powder Chemical curve: R.I. per BRIX at Ref. Temp. of 20°C Introduction The egg processing operation separates eggs into different kinds of egg products: egg white, egg yolk, whole egg and several mixes i.e. by adding sugar or salt. The pasteurized liquid egg is either packed as a final p

Join for free to read