Introduction

The protein part of the egg is its white, which is rich in a protein called albumin, and for this reason, egg white is also called albumin. The valuable protein of egg white contains essential amino acids for body metabolism. Also, the effect that egg white has on the texture of the food and is effective on the softness, crispness, stickiness, etc. of the food containing it is the reason for separating this quality protein from the whole egg in the industry and in different parts, including Preparation of sweets, cakes and desserts, etc., and also because of the high protein, they can be used in the preparation of bodybuilding and sports supplements. In the first step, fresh eggs are broken by egg breakers. Next, the egg white and yolk are separated and each is transferred to separate containers. The white protein starts to coagulate at a temperature above 56 degrees Celsius, and also the white contains some sugar that causes its color to darken, so the temperature conditions must be met in the production of the powder, and the sugar must also be separated from the egg white. Therefore, the egg white is concentrated by ultrafiltration methods and its water content is reduced to 50%, and then its sugar is separated by the fermentation process, after that it is dried by a spray dryer and turned into a powder. The continuation of the pasteurization operation is carried out until its microbial load reaches the minimum possible value and its storage period is increased. All these steps are carried out in steel tanks and pipes under fully controlled conditions.