In collaboration with Innovo Solutions, Stalam has developed SANOEGG+, 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, where egg freshness and flavour play a crucial role in the quality perceived by the consumer. The RF treatment is also beneficial for the egg functionalities: whipping is enhanced, increasing the final product yield by approximately 5%.

Moreover, frequent washing of the pasteurisation plant is not necessary thanks to the low-temperature treatment and no contact with any heating element: this allows savings of up to 15–20% in costs (around 1.5–2 euro cents/kg). SANOEGG+ can be easily installed in any existing production plant.

Benefits

Total inactivation of Salmonella
Drastic reduction of T.B.C.
Longer shelf-life (over 60 days), no preservatives required
Healthier and tastier product