Egg pasteurizer EGGPURE+

for the food industryLTLTin-line

Product overview
Stalam has developed EGGPURE+, a Radio Frequency (RF) equipment for low-temperature pasteurisation of liquid egg that achieves required microbial inactivation while preserving sensory properties. The treatment applies to whole egg, yolk and white and improves taste and functionality in bakery and food products such as cream puffs, sponge cakes, creams and mayonnaise. RF pasteurisation enhances whipping performance, increasing final product yield by approximately 5%. Low-temperature operation avoids contact with heated elements, reducing cleaning frequency and enabling retrofit into existing production lines.

Key features and benefits

• Total inactivation of Salmonella
• Drastic reduction of Total Bacterial Count (T.B.C.)
• Extended shelf-life without preservatives
• Improved sensory quality and functionality (e.g. whipping)

Operational advantages
RF pasteurisation operates at low temperatures without direct contact with heating surfaces. This lowers cleaning and maintenance needs and can reduce operational costs by 15–20% (reported ~1.5–2 euro cents/kg). EGGPURE+ is designed for integration into existing production plants and preserves egg freshness and flavour while improving functional properties.

Applications

• Pasteurisation of whole liquid egg
• Pasteurisation of yolk
• Pasteurisation of egg white
• Use in bakery and food processing where egg freshness and flavour are critical (cream puffs, sponge cakes, creams, mayonnaise)

Technical specifications

• Technology: Radio Frequency (RF) low-temperature pasteurisation
• Product types treated: whole egg, yolk, egg white (liquid)
• Microbiological effect: total inactivation of Salmonella; strong reduction of T.B.C.
• Quality impact: preserves sensory properties; improves whipping performance (~+5% yield)
• Hygiene: reduced frequency of plant washing due to no-contact heating
• Installation: integration into existing production lines
• Economic impact: operational cost savings up to 15–20% (approx. 1.5–2 euro cents/kg)