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

Abstract

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 enriched with specific Immunoglobulin Y (IgY) by sourcing them from hens immunized with targeted antigens. The enriched eggs were processed into whole egg powder using a two-fluid nozzle spray drying system under controlled conditions. To ensure safety and quality, the final product underwent microbiological analysis, moisture content determination, protein quantification, and IgY bioactivity assays. Results showed that the immune egg powder retained over 90% of IgY activity, had moisture content below 5%, and met all microbiological safety standards. This research addresses the existing gap in scalable production methods for bioactive egg powders, providing a reproducible, safe, and commercially viable process for functional and nutraceutical applications.