Spray Drying of Egg yolk
Spray Drying of Egg yolk with the Mini Spray Dryer B-290
Egg yolk is a rich source of various nutrients, including protein, fat, and vitamins. Spray drying is a commonly used method to produce dry powders of egg yolk for use in various food, pharmaceutical, and cosmetic applications.
During the spray drying process, a liquid egg yolk is atomized into fine droplets and dried in a hot air stream to produce a dry powder. The resulting powder has good solubility, stability, and functionality, making it ideal for use in various applications.
Areas of spray drying of egg yolk include the selection of appropriate raw materials, formulation development, process optimization, and product characterization. The optimal processing conditions such as temperature, flow rate, and inlet/outlet conditions are determined to optimize the particle size, powder yield, and other physicochemical properties of the resulting powder.
Spray-dried egg yolk powders are commonly used in various food applications, such as bakery products, ice cream, and mayonnaise, as well as in pharmaceuticals and cosmetics. The use of spray drying technology ensures consistent quality and high production efficiency, making it a preferred method for producing egg yolk powders.
Please see the application note for starting paramters, formulations and some results.
