To assess the nutritional value of spray-dried eggs, favored by their production, storability, and ease of addition to (complementary) foods.
Using a wide range of analytical techniques, we recorded and compared the nutrient profiles of pasteurized whole eggs and their respective powder samples spray-dried at 160°C. To investigate the influence of spray-drying on the nutrient profile of hen eggs, samples from three different batches of pasteurized whole eggs as well as their respective spray-dried whole egg powder were analyzed.
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%,) and alpha-linolenic acid (by −60.8%). Despite recording significant retinol losses in two 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: by 100% for vitamin E, by 24% for retinol, by 61% for selenium and by 22% for zinc. 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 retention of unsaturated fatty acids and retinol.
For more details, read the publication: Pirkwieser, Philip, et al. Evaluation of spray-dried eggs as a micronutrient-rich nutritional supplement. Frontiers in Nutrition (2022): 2039.