ABSTRACT
Dehydration can be used for preservation of food. Almost all egg white products have the free glucose removed before drying. The density of egg products is not affected by dehydration. Government regulations have also had considerable influence on the development of the dried egg industry. In the 1900s, China had a large supply of eggs at a very low cost. The pan-drying of egg white was developed using an egg white that had been naturally fermented. Prior to 1930, the low cost of egg products from China gave little incentive to dry eggs elsewhere. Most dried egg white products are spray-dried and are either the whipping or non whipping type, depending on the functional properties required. Pan-dried egg white may be available in three forms: flakes, granules, and powders. Scrambled-egg mix is a product which has been in US government purchase programs since 1967.
