Dried egg products
The largest consumers of eggs have long recognized that shell eggs are unsuitable as raw material in the food industry geared for modernization. Frozen eggs have been found much more reliable and convenient. However, in the course of modernization, large egg consumers face the need to further improve product quality and expand product varieties and reduce manufacturing costs.




More efficient processing of eggs

More efficient processing techniques were sought. This led to a fuller use of spray drying because spray dried products were found to be the most suitable dry raw material for the food industry. The advantages for the food industry are:

  • Spray dried products are successfully handled in fully automated processing lines.
  • Spray dried products possess more standard constant compositions and overall properties than any other previous form of egg products.
  • Spray dried products are readily tailor-made to meet required product specifications. This means it is possible to ensure the standardized properties of bakery constituents; an important aspect for mechanized product handling and packaging.
  • Spray dried products are always ready for use. (They require no overnight swelling or melting etc.).
  • The costs of product transport and storage are considerably reduced, and thus long distance and even overseas transport is possible.

The above points are the main reasons why spray dried whole egg, egg yolk, and egg white has been widely preferred by manufacturers.

GEA Niro provides
The main users of egg products are bakeries, confectionery, macaroni and noodle manufacturers, the meat handling industry, large scale catering, hotels, etc. GEA Niro can offer spray drying plants for a variety of dried products, such as normal whole egg, egg yolk, egg white powder, bacteriological or enzymatic fermented albumin powder, instant sugared whole egg, and many others.

Even though spray drying in these cases is the main process, it cannot be emphasized too much that the pre-treatment of the various products have a very great influence on the quality of the finished product and therefore we will also deal with these processes.

Read more about pre-treatment of egg products here.


Spray drying process
The spray drying process enables the removal of nearly all the water from eggs in such a way that the valuable constituents are not only unaffected but even further refined. The basic feature of spray drying that enables this is the atomization of the liquid egg product into a spray of droplets that are dispersed into hot air.

The spray has an extensive surface area and moisture evaporation is virtually instantaneous. Because of that, the product temperature is maintained well below levels that cause potential heat damage and deterioration in the valuable properties of egg products. The successful application of spray drying requires obtaining a spray of well-defined characteristics (droplet size and size distribution) and optimum spray-air mixing through the control of atomization, drying air properties, and air distribution.

A carefully chosen solution gives a good result
Careful selection of all processing stages and especially close control of the spray drying stage enables you to meet the desired dried egg properties. This includes moisture content, particle and bulk density, particle size distribution, color, baking, and foaming properties, etc. It has been found that a conventional drying chamber with a conical bottom is the most suitable.

For the separation of the fines in the drying air, cyclones or bag filters are used and powder from the drying chamber and the powder separators is conveyed through a pneumatic conveying system whereby the total amount of powder is discharged at a single bagging-off point.

In the case of egg white spray dryers, drying air and powder is passed through a bag filter. The bag filter discharges the product into a pneumatic cooling system. The resulting powder will be non-agglomerated with a relatively high bulk density. If an agglomerated powder is preferred, it is recommended to use the Multi-Stage MSD™. The MSD™ is the only option for agglomerated egg white.