Spray-Drying Hen Eggs: Effects of the Egg Yolk to Egg White Ratio and Sucrose Addition on the Physicochemical, Functional, and Nutritional Properties of Dried Products and on Their Amino Acid Profiles

Manufactured egg powders can be formulated to produce food products that vary in their properties. The present study aims determine the effect of white content on physicochemical characteristics and functionality nutritional value dried whole (WE), (W), an yolk/white mixture a 1:3 ratio (M1:3). These fresh were spray-dried using sucrose—an agent recognized for its protecting protein during drying process. Experiments conducted laboratory-scale spray dryer, operated under controlled conditions, with air inlet temperature 120 °C. In products, water activity, solubility index, color, pH affected significantly as function component added sucrose. wettability dispersibility powder improved when sucrose was WE. water-holding capacity highest white, higher M1:3 without than WE 5% results suggest modifying yolk could lend some control over fat contents functional