Powdered eggs

Powdered eggs are fully dehydrated eggs. They are made using spray drying in the same way that powdered milk is made. The major advantages of powdered eggs over fresh eggs are the reduced weight per volume of whole egg equivalent and the shelf life. Other advantages include smaller usage of storage space, and lack of need for refrigeration. Powdered eggs can be used without rehydration when baking, and can be rehydrated to make dishes such as scrambled eggs and omelettes.

History

Powdered eggs have a history dating back to the 19th century, with the process being patented by a company in England in 1899. They were used extensively during World War II for soldiers and civilians alike. The United States also produced powdered eggs during the war, with production peaking in 1943.

Production

The production of powdered eggs starts with the breaking of the eggs and removing the shells. The liquid egg is then filtered, mixed, and chilled to maintain freshness. The liquid egg is then pasteurized to kill any bacteria or viruses. After pasteurization, the liquid egg is dried to remove all the water, creating a powder.

Uses

Powdered eggs are used in a variety of applications. They are used in the food industry for products such as breads, cakes, cookies, and pastries. They are also used in the production of pet food. In addition to these uses, powdered eggs are also used in the pharmaceutical industry for the production of vaccines.

Nutritional Value

Powdered eggs are high in protein and contain all the essential amino acids. They also contain vitamins such as vitamin A, vitamin D, and vitamin E. However, they are also high in cholesterol and should be consumed in moderation.

See Also

• Egg (food)
• Food preservation
• Food storage
• Dehydration (food)

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