Reliable atomisation for egg powder production
Egg powder producers operate in one of the most demanding segments of the food industry. Europe is a major global supplier of egg powder for bakery, confectionery and food manufacturing applications. These markets require powders with highly consistent behaviour, predictable functional performance and strict compliance with food safety and traceability standards.
Egg mixtures are naturally viscous and sensitive to heat. Combined with rising demand for low-moisture, clean-label and premium egg powders, this makes atomisation one of the most critical process steps. Especially in box dryer systems widely used in egg powder production for their controlled drying environmen, pressure stability and spray consistency directly influence product quality and hygiene.
Industry Challenges in Egg Powder Spray Drying
Typical challenges include:
- High viscosity due to protein-rich formulations
- Narrow PSD requirements for bakery applications
- Fouling on box dryer walls and internals
- Frequent CIP cycles and downtime
- Sensitivity to pressure fluctuations during start-up and peak loads
Unstable droplets can lead to wall deposition, variable moisture levels and inconsistent powder behaviour. In egg powder drying, even small deviations in atomisation can have a significant impact on yield, hygiene and operational efficiency.
Why Stable Atomisation Matters
Stable atomisation directly influences:
- Particle size distribution (PSD)
- Powder flowability and solubility
- Moisture consistency
- Hygiene and fouling behaviour
A predictable spray pattern reduces wall build-up, improves traceability between batches and supports consistent product quality , essential for both standard and premium egg powders.
Optional pneumatic shut-off systems further support hygiene by preventing dripping during start/stop sequences, a common source of fouling in egg powder production.
Why the Fyrtex® SK Nozzle Makes the Difference
Our Fyrtex® SK nozzle is specifically designed for demanding spray drying applications such as egg powder production in box dryers.
Key benefits:
- Designed for box dryers used in egg powder production
- Stable cone angle for consistent droplet formation
- Narrow PSD suitable for bakery-grade and premium powders
- Reliable performance with high-viscosity egg mixtures
- Reduced fouling on dryer walls, lowering CIP frequency and downtime
- Low-resistance internal geometry for pressure-efficient operation
- Tungsten carbide inserts for long lifetime and maintained precision
- Fast, operator-friendly changeovers during cleaning cycles
- Optional drip-free operation with pneumatic shut-off valves
Short Q&A – Clear & Practical
Why is egg powder more challenging to dry than dairy?
Egg mixtures are more viscous and sensitive to formulation changes. Higher protein content and clean-label requirements increase viscosity, making stable atomisation essential.
Why does fouling occur so easily in dryers?
Unstable droplets impact chamber walls. A stable spray cone significantly reduces this effect.
What makes the SK nozzle suitable for egg powder applications?
The SK nozzle maintains a consistent spray pattern and narrow PSD, even when viscosity changes. Its pressure-stable, low-resistance design also improves overall process efficiency.
Our specialists support egg powder producers worldwide with nozzle selection, dryer optimisation and process improvement.
- Raca International B.V.
- +31 (0)252 - 25 55 61
- 2182 DZ | Arnoudstraat 22
- Hillegom, The Netherlands
- info@raca.nl
Contact
- Raca International BV
- Arnoudstraat 22
- 2182 DZ, Hillegom
- The Netherlands
- +31 (0) 252 25 55 61
- info@raca.nl
Raca International BV is a supplier of replacement nozzles for major brands. The product range includes spray nozzles for the production of powders, produced with high pressure nozzle atomization. All our nozzles are manufactured in our factory with the highest grades of raw material tungsten carbide.
