Preparation of powdered egg yolk using a mini spray dryer

Powdered egg is used as an emulsifying agent in emulsion formulations. It is an excellent source of high quality protein, of which the yolk contains 44% and the egg white 56%. Spray drying is a widely applied method for drying aqueous or organic solutions and emulsions in the chemical and food indus...

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Bibliografiske detaljer
Udgivet i:Ciência e Tecnologia de Alimentos
Main Authors: Rene Maria IGNÁRIO, Suzana Caetano da Silva LANNES
Format: Artigo
Sprog:Inglês
Udgivet: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2007
Fag:
Agrociencias
egg yolk
Spray dryer
powdered egg
Online adgang:https://www.redalyc.org/articulo.oa?id=395940084009
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