Recently, good news came from a certain Taiwanese egg product processing company—the company's new tofu product made with pure egg whites was sterilized using an ASME-certified high-temperature sterilization tank, and the customer successfully completed an on-site trial. This not only signifies the maturity of the production process for this egg white tofu product but also establishes a successful case for high-end food processing equipment from the mainland entering the Taiwanese market.

Pure egg white tofu is a new type of food made primarily from poultry egg whites, which is heat-coagulated into shape. It combines the dual nutritional advantages of both animal and plant proteins. Compared with traditional tofu, egg white tofu has a smoother texture, higher protein content, and lower fat, making it popular among health-conscious consumers. However, egg white products have high moisture content and are rich in nutrients, making them prone to microbial growth and posing very high requirements for sterilization processes and equipment.Contact me 8615169670012