The largest consumers of eggs have long recognized that shell eggs are
unsuitable as raw material in a food industry geared to modernization.
Frozen eggs have been found much more relaible and convenient. In the
course of modernization, however, large egg consumers, faced with the need to
further improve product quality and expand product varieties, had to reduce
manufacturing costs. More efficient processing techniques were sought.
This led to a fuller use of spray drying due to spray dried products being
found a most suitable dry raw material for the food industry.
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download Spray Drying and Pretreamtent of Dried Egg Products by Ib Haugaard
Sorensen, Niro A/S.