Membrane Filtration Technology for Liquid Egg White Purification & Low-Temperature Concentration

Liquid egg white contains complex impurities such as denatured protein colloids, tiny suspended particles and residual lipid substances during industrial breaking and extraction. Traditional filtration and thermal concentration methods easily cause protein activity loss, incomplete impurity removal and unstable batch quality, restricting the production of high-end egg white powder and functional egg protein ingredients. Cross-flow membrane filtration technology realizes physical purification and low-temperature concentration of liquid egg white under mild operating conditions. It effectively removes micro-impurities while completely retaining foaming, emulsifying and gelling properties of egg protein, significantly improving product purity and shelf stability. This environmentally friendly and efficient membrane process has become the optimal upgrading solution for modern egg deep-processing production lines.