Mallikarjuna Patil

Commercial-Scale Production of Immunoglobulin Y-Enriched Whole Egg Powder Using Two Fluid Nozzle Spray Dryer

Mallikarjuna Patil, Rajunaik B & Pavan Kumar · Journal of Scientific Research and Reports · 2026

Eggs are highly nutritious and valued for their functional properties in food formulations. Powdered eggs, particularly whole egg powder, serve as excellent emulsifiers and are rich in high-quality proteins—56% from the white and 44% from the yolk. In this study, eggs were enrich...