(For bakeries, food processing, and catering) Liquid Egg Whites
(For protein shakes, confectionery, and industrial use) Liquid Egg Yolks
(For mayonnaise, sauces, and bakery applications) Liquid Egg Blends
(Customized formulations for specific food applications)
Key Thermal Sterilization Processes
Flash Pasteurization
Ideal for fresh liquid egg products requiring refrigeration 60-65°C for 3-5 minutes, effectively eliminating Salmonella and other pathogens Preserves natural egg functionality, including foaming and emulsification properties Spray-Drying Integration (Optional)
Can be paired with egg powder production lines Ensures microbiologically safe egg powders with extended shelf life
Sample Display
Egg Liquid And Egg Powder
Egg Liquid
Egg Powder
Why Choose YGT Liquid Egg Pasteurization Systems?
YGT’s sterilization systems integrate seamlessly with liquid egg processing lines, ensuring product safety, quality, and functionality.
Precise Temperature Control
Ensures efficient pathogen elimination without denaturing proteins
Energy-Efficient Processing
Advanced heat exchange systems reduce operational costs
Optimized Nutrient Retention
Preserves egg quality for foaming, emulsifying, and binding applications, adaptable to Egg-Based Applications
Global Quality Standards
Meeting HACCP, FDA, CE, and international food safety standards
Comprehensive Technical Support
Custom solutions, installation, operator training, and maintenance services
Market Advantage
Enhance Your Liquid Egg Production with Advanced Pasteurization!
Contact us today for expert thermal sterilization solutions!
