Dried Egg Powder

Abstract

The egg is one of the most nutritious natural products that we know of. They are rich in protein, vitamins and minerals. In their natural state, however, they suffer from certain disadvantages. The shell containing the eggs is somewhat brittle, and the storage life is limited. The industrial processing of eggs has the main objective of eliminating the disadvantages whilst at the same time conserving the advantages of the egg. From the quality standpoint important advances have been made in recent years in the processing of eggs on an industrial scale. The end products have a high nutritive value and the loss of organoleptic characteristics is very slight. Spray drying especially of whole egg, egg white and yolks, with or without the addition of sugar has developed very rapidly and has become a thoroughly modern production process, both from the point of view of food technology and of the process technology involved.