Spray dried whole egg powder with desired functional properties are used by many segments of the food industry especially for bakery foods,  fast food (omelet), mayonnaise and salad dressing. For these products, optimum spray drying conditions were determined for targeting to obtain the desired value of functional properties, i.e.; emulsion stability, gel texture, foaming stability and color change, separately, for the area of use or specific end-product requirement.

While maximum emulsion stability and gel texture and acceptable foaming stability and color change were objected for bakery foods, for the fast food (omelet) minimum gel texture, foaming stability and color change and acceptable emulsion stability were the selected goals. For mayonnaise and salad dressing type products maximum emulsion stability, minimum gel texture and color change and acceptable foaming stability were targeted. At the optimization stage, the air inlet temperature (165– 195 °C), air outlet temperature (60–80 °C) and atomization pressure (196– 392 kPa) were selected as independent factors.

Numerical optimization was performed for the process parameters of spray drying to obtain the optimum quality whole egg powder for bakery foods, fast food and mayonnaise and salad dressing.

Changes in egg powders during storage

  1. Discoloration of egg powder which may be caused due to: Reaction b/n phospholipids & aldehydes; Due to oxidation of USFA; Destruction of naturally occurring carotenoids; Interaction b/n amines & aldehydes and Groups of lipids also contribute to discoloration called Lipid browning
  2. Loss of Nutritive value
  3. Off flavor are produced
  4. Loss of solubility
  5. Non-enzymatic changes

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