Dried egg powder utilization, a new frontier in bakery products

Abstract

Eggs are very nutritious and healthy, both egg white and egg yolk have high biological value. Egg albumen, also called egg white contains a viscous 10 % solution which consists of minerals, peptides and proteins in water. These proteins have high nutritional value for humans due to their specific amino acids composition. In addition, the egg white has specific functional properties in food processing like foaming and stability properties. Major functional properties of whole egg are stability, emulsification, foaming and gelling ability. Whole egg is also applied as colorants. These nutritional properties of egg are applicable in bakery foods, mayonnaise products, salad dressings, confections, ice cream, pastas and many convenience foods. Powdered egg can be used in several preparations during processing of food in place of using liquid egg. Egg powder from spray drying has a better structure as compared to the powder from foam mat drying. Hence, powder from spray drying process can be utilized as an essential ingredient in preparations of cakes, custards, noodles and some of the confectionery products.