Technologies Ready for Transfer and Commercialization - Dried egg yolk powder

• Low temperature technology for the drying of egg yolk
• It is difficult to convert the egg yolk into a powdered form due to its higher amount of cholesterol
• This technology protects thermally labile vitamins present in the egg yolk
• Cost-effective, energy-efficient, rapid drying, moisture reduction, quality retention, and ease of operation as well as maintenance
• Better retained flavor and vitamins.
• Good rehydration and emulsion properties.
• Can be used in mayonnaise, custards and other bakery products