The Effect of Spray-Drying and the Subsequent Storage of the Dried Product on the Vitamin A, D, and Riboflavin Content of Eggs

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Abstract
The vitamin A content of emulsified whole eggs and spray-dried eggs was estimated by biological and spectrophotometric methods, the vitamin D content by a biological method and the riboflavin by a microbiological method. The results indicate that no loss of these vitamins occurred during the spray-drying process. Vitamin D and riboflavin are stable in the stored dried products whereas vitamin A is lost fairly rapidly especially at the higher storage temperatures. Estimation of vitamin A in the stored products by the spectrophotometric method presented difficulties. The effect of impurities that absorb in the region of the vitamin A maximum does not remain constant during the storage of the dried product. Attempts to overcome this difficulty are discussed.