| abstract |
The invention relates to a method for improving the physical properties of dried egg products, in particular egg white powder, comprising the steps of: a) adding to an egg product and intimately mixing therewith at least one liquid binding agent to form a granulate; b) drying the formed granulate. In a preferred embodiment of the method according to the invention at least one dry additive is mixed with the egg product prior to the addition of the binding agent. The binding agent is chosen from the group which consists of water, a liquid egg product, milk, a solution of at least one additive in water, a solution of at least one additive in a liquid egg product, a solution of at least one additive in milk. The additive is chosen from the group which consists of proteins, sugars, maltodextrin, gelatin, alginates, gums, salts and/or combinations thereof. In preference the binding agent is a solution of a non-reducing sugar, such as saccharose, in water. |