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Eggshell and protein membrane separation
Eggshell and protein membrane separation is a recycling process. Nearly 30% of the eggs consumed each year are broken and processed or powdered into foods such as cakes, mixes, mayonnaise, noodles and fast foods.〔Sonenklar C: Famous for Egg Waste. Research/ Penn State 1999, 20.〕 The US food industry generates 150,000 tons of shell waste a year.〔Hecht J: Eggshells break into collagen market. New Scientist 1999, 161:6-6.〕 The disposal methods for waste eggshells are 26.6% as fertilizer, 21.1% as animal feed ingredients, 26.3% discarded in municipal dumps, and 15.8% used in other ways.〔Daengprok W, Garnjanagoonchorn W, Mine Y: Fermented pork sausage fortified with commercial or hen eggshell calcium lactate. Meat Science 2002, 62:199-204.〕 Many landfills are unwilling to take the waste because the shells and the attached membrane attract vermin. Together the calcium carbonate eggshell and protein-rich membrane have no value or use.〔Wei Z, Li B, Xu C: Application of waste eggshell as low-cost solid catalyst for biodiesel production (resource ). Bioresource technology 2009, 100:2883-2885.〕 The invention of an eggshell and membrane separator has allowed for the recycling of these two valuable products.
== Eggshell composition ==
Chicken eggshells are made up of 95% calcium carbonate by weight and the remaining material, 3.5%, is organic matrix.〔Daengprok W, Issigonis K, Mine Y, Pornsinpatip P, Garnjanagoonchorn W, Naivikul O: Chicken eggshell matrix proteins enhance calcium transport in the human intestinal epithelial cells, Caco-Journal of agricultural and food chemistry 2003, 51:6056-6061.〕
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