The production and manufacturing of foods is a vast spectrum of field with various complexities involved in each food group. Thus, here I present to you my slides.

1. Processing of eggs
and
Low cholesterol egg
substitutes
- BY KRISHITA MUKHERJEE
P20CND1014

2. CONTENTS
SL. NO. TOPIC
1. WHAT IS AN EGG?
2. PROCESSING OF EGG
3. STEPS IN EGG PROCESSING
4. IN LINE PROCESSING
5. OFF LINE PROCESSING
6. LOW COST EGG SUBSTITUTES
7. REFERENCES

3. WHAT IS AN EGG?
 An egg is a round or oval body laid by the female of any number of different spices, consisting of an
ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a
developing embryo and it’s nutrient reserve.
 The egg of various birds are consumed throughout the world. Chicken eggs are the most popular choice of
egg consumption. Eggs are a natural biological structure with shells offering protection for developing thick
embryos
 They have numerous functions in the food systems and must be protected against contamination. Eggs
provide nutritive value and culinary variety to the diet, while being an economical source of food.
 Eggs are considered by the World Health Organization (WHO) to be the reference protein worldwide, to
which all other protein is compared. A vegetarian diet that includes eggs is an ovo-vegetarian diet.

4. PROCESSING OF EGG
Processing may occur both for food safety purposes and to keep
the fresher and limit negative quality changes. Eggs are laid at a
hen’s body temperature and require subsequent refrigeration. It is
possible to hold an egg for 6 months in cold (29-32◦ F) storage if
the shell pores are closed. Fresh eggs have thick whites and thus
do not run when cracked. They contain a very pronounced
chalazae cord. Over time, eggs lose moisture and carbon dioxide.

5. STEPS IN EGG PROCESSING
 In line processing
 Off line processing
 Care of eggs on the farm - Cleaning the eggs (processing
functions), grading, size determination, packaging
 Mechanical handling
 Labelling – Sell by date, Julian date, Grade, Plant code,
Nutritional facts

6. IN LINE PROCESSING
 Egg processing occurs at the same location as the egg production facility
 This processing method is the most efficient egg collection and
processing of eggs available
 Eggs are delivered from the egg production facility to the egg processing
facility by an enclosed and refrigerated conveyor systems.
 Egg handling and processing is performed.

7. OFF LINE PROCESSING
 Egg processing occurs separate from the egg production
facility
 This processing method utilizes satellite farms
 Satellite farms are egg production facilities that are located at
a different location from the egg processing facility.

8. LOW CHOLESTEROL EGG
SUBSTITUTES
 Egg represents the major excretory route of the sterol in hens which is almost entirely were
used to obtained eggs with low amount in cholesterol. Thus strategies are implemented to get
rid of this cholesterol from the eggs used for consumption, owing to the high rise in
hypercholestraemia in the human population.
 Modification of hen’s diet feeding hens a diet containing high amount of fats or oil generally
elevates the yolk cholesterol content, whereas feeding hens a diet containing low amounts of
fats or oils slightly reduces the yolk cholesterol content. Hence, it is possible to produce eggs
that are low in cholesterol by the technological methods.
 The simplest way is implemented after dehydrating the yolk and white separately in
developing a new mix with more content and less clear yolk which is where the cholesterol
fraction is found.
 Another strategy is the removal of cholesterol from egg yolk using organic acids such as
acetone. The use of organic acids reduce the emulsifying capacity of egg yolk.

9. CONTD….
LOW CHOLESTEROL EGG SUBSTITUTES
 Another option is use of supercritical carbon dioxide an extremely potent solvent for removing
cholesterol from egg yolk. But it’s potential is not used a lot an the industrial level because of it’s high
price.
 Other recent methodology described for this purpose includes the selective degradation of cholesterol;
in egg yolks using the enzyme cholesterol oxidase together with ultrasound or using different species
of micro-o organisms.
 Alternatively cholesterol can be removed from egg yolks using microbial degradation or by
complexation with beta- cyclodextrin alone or immobilized in chitosan beads, high methoxyl pectin,
resin anionic chelating agent or low cholesterol liquid tool oil or by obtaining egg yolk granules.

10. REFERENCES
 Food Science, B.Srilakshmi, 7th edition , New Age International Publishers.
 Essentials of Food Science, Vickie A.Vaclavik, Elizabeth W. Christian, 3rd edition, Springer Publishers.
 www.researchgate.net
 www.chemijournal.com
 www.eggnutritioncenter.org