Nutrient Composition of Commercially Spray-Dried Egg Products

Abstract

Nutrient composition analyses of three commercially spray-dried whole egg, white, and yolk products were conducted. Samples were obtained from industrial sources, pooled, packaged under a nitrogen atmosphere (except white), and stored under refrigeration. Values were obtained for total nitrogen, lipid, calories, ash, amino acids, minerals, fatty acids, and vitamins. An equation, whole egg = .28 egg white + .72 egg yolk, relates the amounts of each component in the three products. Prior to this work most data on egg products were adapted from shell egg values.