Development of Chicken Egg White Powder and Granules from Low Value Edible Shell Eggs

Completed Project

Objective

General Objective: Assist BEPCO in processing their low value chicken shell eggs to produce instant dried chicken egg white powder and granules using Spray Drying and Agglomeration Technologies. 

Specific Objectives: 

1. Characterization of low value raw materials including two additional quality standards in excess of the quality (dirty and check) and with compromised shell development eggs (soft shell and shell less) 
2. Optimization process of spray drying of liquid egg white to powdered eggs 
3. Characterization of optimized spray dried egg white powders
4. To conduct test application of optimized spray-dried chicken egg white products on specific bakery product (white chiffon and meringue) 
5. Optimization process of agglomeration technology of granulated eggs from optimized spray dried egg white powders using raw materials from two additional quality standards in excess of the quality (dirty and check) and with compromised shell development eggs (soft shell) 
6. Characterization of optimized dried granulated eggs
7. To conduct test application of optimized dried granulated eggs on specific bakery product (white chiffon and meringue) 
8. To conduct knowledge transfer to BEPCO

Output

Publication: at least one (1) publication.

Products:     Two (2) intermediate products - powdered and granulated chicken egg white

Four (4) product application - pan de sal, mayonnaise, chiffon cake, meringue

Process: one (1) standardized procedure for chicken egg white powder and granules production.

Patent: one (1) Intellectual Property generated shared by BEPCO and UPD.

People: at least two (2) students involved in the study.

Others:

·         Internal and external profile of raw material and final products.

·         Documented behavior and profile of optimized spray dried egg powder in pan de sal, mayonnaise, chiffon cake and meringue.

·         Process manual and training materials.

·         Knowledgeable staff that can carry out the production of spray-dried and agglomerated products independently.

Description

The project addresses the need of BEPCO to optimize use of their low value chicken eggs by producing instant dried chicken egg white powder and granules through the use of spray drying and agglomeration technologies. The establishment of protocols on dried whole chicken egg white powder and granules entails the characterization of the raw materials which includes dirty and check, and soft shell eggs, optimization of spray drying process as well as agglomeration technology, characterization of the spray dried egg white powder and dried granulated eggs and the conduct of test application of the optimized powdered and granulated eggs to specific bakery and dressing products. The project will utilize equipment of the NCR Food Innovation Facility, UP Diliman Pilot Food Plant, Inn° Hub and the DOST OneLab to carry out the characterization of raw materials and optimized powdered and granulated products and the spray drying and agglomeration process optimization. A compendium of specifications will be produced out of the characterization tests that will be done while technical reports will be produced out of the optimization activities. To ensure that the technology will be fully understood and efficiently applied by BEPCO, knowledge transfer will be conducted and monitoring of independent test runs of BEPCO personnel will be conducted with corresponding transfer collaterals such as process manuals and appropriate monitoring forms.