25 Technology of dehydrated egg products

Kulsum Jan

epgp books

 

Introduction

  • Egg products also refers to processed and convenience forms of eggs for commercial, foodservice, and home use.
  • Food ingredient having desirable functional attributes.
  • Egg products can be used interchangeably without affecting formula weight.

 

Dried egg Products

  • Product obtained by drying of liquid egg product.
  • Fresh eggs are difficult to transport.
  • Whole egg powder is consumed in hotels, hospitals, restaurants, bakeries and military establishment etc.
  • Shelf stable.
  • Dried egg products:
  • Whole egg powder.
  • Dried egg yolk.

 

Technology

  •  Shells
  • Washing, rinsing, sanitizing  and candling
  • Breaking
  • Whole liquid egg
  • Filtration/ clarified
  • Pasteurization (HTST)
  • Spray drying

 

Whole egg powder

  • Shell removing
  • Standardization
  • Filtration
  • Cooling
  • Heating
  • Spray dying
  • Whole egg powder  Filling/ packing

 

Dried egg yolk

  • Pasteurised and spray dried product with improved heat stability.
  • Emulsifying system.
  • 1kg egg yolk powder = 103 egg yolks of 60 eggs.
  • Applications
  • Mayonnaise
  • Dressing
  • Sauces
  • Long shelf life
you can view video on Technology of processed value added egg products

Suggested readings

 

• Caboni, M. F. Effect of processing and storage on the chemical quality markers of spray-dried whole egg. Food Chemistry, v. 92, n. 2, p. 293–303, 2005.

 

• Guardiola, F. et al.Oxysterol formation in egg powder and relationship with other quality parameters. J. Agric. Food Chem, Columbus, n. 43, p. 1903-1907, 1995.

 

• GUARDIOLA, F. et al. Oxysterol formation in spray dried processed and stored under various condition: prevention and relationship with other quality parameters. J. Agric. Food Chem, Columbus, n. 45, p. 2229-2243, 1997.

 

•  Millqvist-fureby, A. Characterization of spray-dried emulsions with mixed fat phases. Colloids and Surfaces B: Biointerfaces, Amsterdam, n. 31, v. 1,p. 65-79, 2003.

 

• Toledo, R. T. Fundamentals of food process engineering. Westport: AVI, 1980, p.370-372.

 

• Baek S.B. (1990). Study on the estimation of genetic parameters for the compositions and egg qualities in Korean native ogol fowl. M.Sc. Thesis, Chung Nam National University.

 

Nutritional values

Constituent Content
Proteins 30g/100g
Fats 53 g/100g
Carbohydrates 5 g/100g
Calories (approx.) 2600 kJ/100g