Improving functionality of whole egg powder by the addition of gelatine, lactose, and pullulan.

The addition of gelatine (G), lactose (L), pullulan (P), and their mixtures at equal ratios (gelatine + lactose [GL] and gelatin + pullulan [GP]) to whole egg prior to drying was studied. Their effects on the functional properties (emulsion and gelling ability, water holding capacity of gel, foaming, color) and soluble protein content of spray dried egg powder during the 6 mo of storage at 20 °C and 50% relative humidity were investigated. It was demonstrated that the emulsion and foaming stability, water holding capacity of gel, and color change were significantly affected by the storage time, whereas storage time did not affect the strength of gel texture prepared by egg powders.

Functional and physicochemical properties of whole egg powder: effect of spray drying conditions.

Pasteurized liquid whole egg was subjected to spray drying to determine the effect of spray drying conditions on moisture content, water activity, peroxide value, emulsion stability, gel texture, foaming stability and colour change of the powder product. Drying process was carried out in a pilot scale spray dryer (Mobile Minor Niro-Atomizer, Denmark). The inlet (165-195 °C) and outlet air temperatures (60-80 °C) and the atomization pressure (196-392 kPa) were investigated as spray drying process variables.