Ultrasonic equipment for liquid egg. 

The treatment can be performed on egg white, whole egg, yolk  and improves the performance of final products such as cream puffs, sponge cakes, creams, mayonnaise etc. 
The proteins are reconstituted as if they were a fresh product, furthermore this molecular structure, thanks to ultrasound, remains unchanged over time without undergoing modifications.
 

Benefits

- Restores the original microstructure of the egg proteins

- Improves the yeld and performance of the egg when used

- Easy and quick retrofit into any pasteurization line