Nutrient Composition of Commercially Spray-Dried Egg Products

Cotterill, O. J.; Glauert, J.; Froning, G. W.

doi:10.3382/ps.0570439

Cited by 22 publications

(9 citation statements)

References 2 publications

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“…Riboflavin was the only B vitamin for which a noteworthy reduction during spray-drying could be observed, from 1.76 ± 0.05 to 1.41 ± 0.19 mg/ 100 g DM. Similar results have been reported before, e.g., 1.36 mg/ 100 g DM by Cotterill et al (59) A direct comparison between pasteurized and dried eggs, where no effect of processing was reported, dates back to 1944 in a study by Denton et al (54), in which values before and after drying were identical to the contents we obtained, with 1.3-1.4 mg/ 100 g DM. Similar to phytomenadione, riboflavin is considered to be heat stable but quite photosensitive, with average losses in milk as high as 80% after 2 h in light, which may be an explanation for study results where contents before and after treatment differ significantly or contents are low throughout (57).…”

Section: Vitamin B Groupsupporting

confidence: 92%

Evaluation of spray-dried eggs as a micronutrient-rich nutritional supplement

et al. 2022

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Regular consumption of hen eggs can help to prevent deficiencies of essential nutrients, such as essential amino acids, vitamin A and E or trace elements zinc and selenium, for vulnerable populations. This study focused on assessing the nutritional value of spray-dried eggs, favored by their manufacturability, storability and ease of addition to (complementary) foods. Using a wide range of analytical techniques, we recorded and compared the nutrient profiles of commercially produced pasteurized whole eggs and their respective powder samples spray-dried at 160°C. Important nutrients that were not significantly affected by spray-drying include total fat content, several amino acids, α- and δ-tocopherol, lutein, zeaxanthin, essential trace elements and cobalamin. The most notable mean losses were found for unsaturated fatty acids, e.g., linoleic (by −38.7%, from 4.11 ± 0.45 to 2.52 ± 0.75 g/100 g DM) and linolenic acid (by −60.8%, from 0.76 ± 0.05 to 0.30 ± 0.04 g/100 g DM). Despite recording significant retinol losses in two out of three batches, the overall low reduction of −14% recommend spray-dried eggs as a valuable source of vitamin A. A daily intake of spray-dried egg powder corresponding to one medium sized egg meets dietary reference values for children, e.g., by 100% for vitamin E, by 24% for retinol, by 61% for selenium and by 22% for zinc. In conclusion, even though a dry weight comparison favors supplementation with pasteurized whole eggs, our results demonstrate a high potential for spray-dried eggs as nutritional supplement. However, the spray-drying process should be optimized toward higher retentions of unsaturated fatty acids and retinol.

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Section: Vitamin B Groupsupporting

confidence: 92%

Evaluation of spray-dried eggs as a micronutrient-rich nutritional supplement

et al. 2022

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“…About 64% of the fats in DEY are unsaturated fatty acids such as oleic acid and linoleic acid. 29 Its SFI is 2.2 and 0% at 25 and 45 °C, respectively (Figure 3B), indicating that at least 97% of the fats in DEY are in their liquid form during storage at or above room temperature and can act as a solvent and mobilizing agent for glucose. 30 Therefore, the ratio between the remaining water-extractable glucose and the lipid-dissolved glucose should decrease over storage time until an equilibrium is reached.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…As seen in Table , the total fat content of DEW is negligible, whereas it is about 60% (db) in DEY. About 64% of the fats in DEY are unsaturated fatty acids such as oleic acid and linoleic acid . Its SFI is 2.2 and 0% at 25 and 45 °C, respectively (Figure B), indicating that at least 97% of the fats in DEY are in their liquid form during storage at or above room temperature and can act as a solvent and mobilizing agent for glucose .…”

Section: Resultsmentioning

confidence: 99%

Storage Stability of a Commercial Hen Egg Yolk Powder in Dry and Intermediate-Moisture Food Matrices

Rao

Fisher

Guo

et al. 2013

J. Agric. Food Chem.

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Quality loss in intermediate-moisture foods (IMF) such as high-protein nutrition bars (HPNB) in the form of hardening, nonenzymatic browning, and free amino group loss is a general concern for the manufacturers. To measure the extent of quality loss over time in terms of these negative attributes, through changing the ratio by weight between two commercial spray-dried hen egg powders, egg white (DEW) and egg yolk (DEY), the storage stability of 10 IMF systems (water activity (aw) ∼ 0.6) containing 5% glycerol, 10% shortening, 35% protein, and 50% sweetener (either maltitol or 50% high-fructose corn syrup/50% corn syrup (HFCS/CS)) were studied. Additionally, the storage stability of the DEY powder itself was investigated. Overall, during storage at different temperatures (23, 35, and 45 °C), the storage stability of DEY in dry and IMF matrices was mainly controlled by the coaction of three chemical reactions (disulfide bond interaction, Maillard reaction, and lipid oxidation). The results showed that by replacing 25% of DEW in an IMF model system with DEY, the rate of bar hardening was significantly lower than that of the models with only DEW at all temperatures due to the softening effect of the fat in DEY. Furthermore, the use of maltitol instead of HFCS/CS in all bar systems not only resulted in decreased hardness but also drastically decreased the change in the total color difference (ΔE*). Interestingly, there was no significant loss of free amino groups in the maltitol systems at any DEW/DEY ratio.

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“…Analyzed biotin activity (Scheiner 1966(Scheiner , 1985 of EA was 0.39 mg/kg. 10 Calculated mineral and ME composition of the diets, with the values for casein and corn oil from the NRC (1982) and the values for EA from Cotterill et al (1978), including the minerals provided by dicalcium phosphate and the macromineral premixes. percent availability of Lys, the Lys bound to 1-fluoro-2, 4-dinitrobenzene (FDNB) is considered to be available Lys because free ε-amino groups of proteins react with FDNB to form a stable complex that is resistant to acid hydrolysis.…”

Section: Measurementsmentioning

confidence: 99%

Effect of dry- versus wet-autoclaving of spray-dried egg albumen compared with casein as protein sources on apparent nitrogen and energy balance, plasma urea nitrogen and glucose concentrations, and growth performance of neonatal swine1

Watkins

Veum

2010

Journal of Animal Science

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Forty crossbred neonatal pigs with an average initial age of 4 d and BW of 2.16 kg were used in a 28-d experiment to evaluate the nutritional effects of autoclaving a commercial sugar-free, spray-dried egg albumen (EA) compared with casein. Basal diet protein sources were lactic acid casein and EA. Two more dietary treatments were made by replacing the EA with dry-autoclaved EA (DAEA) or wet-autoclaved EA (WAEA, EA and water mixed in a 1.0:1.2 ratio before autoclaving). The DAEA and WAEA were autoclaved at 121 degrees C and 1.75 kg/cm(2) pressure for 30 min, and WAEA was oven-dried after autoclaving. Analyzed trypsin inhibitor units/mg of EA, DAEA, and WAEA were 535.0, 9.0, and 6.5, respectively. Pigs were fed the diets in gruel form to appetite in individual metabolism cages every 2 h during the experiment. Blood samples were taken on d 7, 14, and 21, and total urine and fecal grab-samples were collected from d 14 to 21 of the experiment. Response criteria were N and energy balance, plasma urea N (PUN) and glucose concentrations, and growth performance. The WAEA was a higher quality protein source for neonatal pigs than DAEA. Pigs fed the diet containing WAEA absorbed and retained more (P < 0.05) grams of N/d, had higher (P < 0.05) percentages of N and energy that were absorbed and retained/intake, had lower (P < 0.05) concentrations of PUN overall, and had higher (P < 0.05) ADG and G:F than pigs fed the diet containing DAEA. Most response criteria of pigs fed the diets containing DAEA or EA were not different, although pigs fed the diet containing DAEA had lower (P < 0.05) overall PUN concentrations, and pigs fed the diet containing EA had higher (P < 0.05) percentages of energy absorbed and retained/intake, and higher ADG and G:F than pigs fed the diet containing DAEA. Growth performance was not different for pigs fed the diets containing WAEA or casein. However, pigs fed the diet containing casein excreted less (P < 0.05) fecal N, retained more (P < 0/05) grams of N/d, had higher percentages of N absorbed and retained/intake, and had lower (P < 0.05) PUN concentrations overall than pigs fed the diet containing WAEA. In conclusion, WAEA was a higher quality protein source for neonatal pigs than DAEA or EA, whereas lactic casein was a higher quality protein source for neonatal pigs than EA, DAEA, or WAEA.

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Nutrient Composition of Commercially Spray-Dried Egg Products

Cited by 22 publications

References 2 publications

Evaluation of spray-dried eggs as a micronutrient-rich nutritional supplement

Evaluation of spray-dried eggs as a micronutrient-rich nutritional supplement

Storage Stability of a Commercial Hen Egg Yolk Powder in Dry and Intermediate-Moisture Food Matrices

Effect of dry- versus wet-autoclaving of spray-dried egg albumen compared with casein as protein sources on apparent nitrogen and energy balance, plasma urea nitrogen and glucose concentrations, and growth performance of neonatal swine1

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