The complex system of egg yolk was separated into its fractions, granules and plasma, by means of a novel process based on a continuous centrifugal processing platform. This was realized in laboratory as well as in industrial scale. Subsequently, the influence of several processing steps was assessed in order to enable an optimized functional behaviour of each egg yolk fraction. As was shown both egg yolk fractions possess entirely different emulsifying properties which can now be controlled in a targeted manner and focused on the application in new and innovative food products.
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The complex system of egg yolk was separated into its fractions, granules and plasma, by means of a novel process based on a continuous centrifugal processing platform. This was realized in laboratory as well as in industrial scale. Subsequently, the influence of several processing steps was assessed in order to enable an optimized functional behaviour of each egg yolk fraction. As was shown both egg yolk fractions possess entirely different emulsifying properties which can now be controlled in...
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