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.
