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