Stalam

Pasteuriser for liquid egg EGGPURE+

Stalam has developed EGGPURE+, a specific Radio Frequency equipment for the pasteurisation of liquid egg at low temperatures, which ensures both the required microbial inactivation and the preservation of the sensorial properties of the product. The treatment can be performed on whole egg, yolk and white and improves the taste of final products such as cream puffs, sponge cakes, creams and mayonnaise. The RF treatment is also beneficial for egg functionalities: whipping is enhanced, increasing the final product yield by approximately 5%. Frequent washing of the pasteurisation plant is not necessary thanks to the low temperature treatment and no contact with any heating element, allowing savings of up to 15-20% in costs.

Key features

• Total inactivation of Salmonella
• Drastic reduction of T.B.C.
• Longer shelf-life (over 60 days), no preservatives required
• Healthier and tastier product
• Enhanced whipping, increasing final product yield by approximately 5%
• Can be easily installed in any existing production plant