Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan

Koc M., Koc B., Susyal G., YILMAZER M. S. , Bagdatlioglu N., Kaymak-Ertekin F.

JOURNAL OF FOOD SCIENCE, vol.76, no.9, 2011 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 76 Issue: 9
  • Publication Date: 2011
  • Doi Number: 10.1111/j.1750-3841.2011.02420.x
  • Title of Journal : JOURNAL OF FOOD SCIENCE


The addition of gelatine (G), lactose (L), pullulan (P), and their mixtures at equal ratios (gelatine + lactose [GL] and gelatin + pullulan [GP]) to whole egg prior to drying was studied. Their effects on the functional properties (emulsion and gelling ability, water holding capacity of gel, foaming, color) and soluble protein content of spray dried egg powder during the 6 mo of storage at 20 degrees C and 50% relative humidity were investigated. It was demonstrated that the emulsion and foaming stability, water holding capacity of gel, and color change were significantly affected by the storage time, whereas storage time did not affect the strength of gel texture prepared by egg powders. Gelatine and pullulan improved the foaming stability and water holding capacity. Lactose caused a decrease in emulsion and foaming stability values. The maximum color change was observed for the plain egg powder, showing that mixing whole egg with carbohydrate- and/or protein-based additives before the drying process preserved the color of egg powder. Adding carbohydrate and/or protein caused significant changes in functional properties of egg powder.