## 1 Introduction  
Powdered egg offers an impressive versatility of use in many different products. It also facilitates handling and dosage, saves on labor, has higher microbiological stability, eases commerce and distribution, and increases the palatability of final products [1]. Rehydrated dried egg products exhibit a range of technological properties [2; 3; 4; 5; 6; 7]. These functional properties of rehydrated egg, such as emulsifying capacity, foam formation, palatability, and digestibility, are strongly dependent on the physical properties of egg powders, which are able to be modified in different ways to reflect the needs of users [6; 7]. Yolk and whole-egg powders are traditionally used for the preparation of omelets, scrambled eggs, mayonnaise, and sauces, while egg-white powders are employed in the preparation of mernigues, desserts, and sausages, among other uses [3; 4; 5; 6; 8; 9]. Egg products are characterized by their heat sensitivity during processing. The process of egg dehydration produces partial denaturalization and protein aggregation. When proteins are exposed to high process temperatures for long periods, they show a loss of color and modification of their functional properties [7]. With this in mind, evaluated the effect of moderated spray drying conditions on the functional properties of egg white and whole egg, finding that drying temperatures between 110 and 125 \({}^{\circ}\)C greatly preserved such characteristics as water retention capacity, foaming capacity and emulsifying ability. The presence in dried egg powders of compounds such as superficial fat and hydrophobic groups of proteins hinders rapid rehydration. Mixing liquid egg products with hygroscopic ingredients--such as carbohydrates--is considered a suitable strategy to favor the reconstitution of the powder in water, improve its fluidity, and maintain its functional properties. Other additives such as salt, maltodextrin, triethyl citrate, silicon dioxide, and sodium silicoaluminate are used to improve the properties of the powdered product [7,10]. Moreover, the addition of sucrose to fresh eggs prior to spray-drying has been found to favor their stability and delay the protein aggregation resulting from severe heat treatments involved in the process of drying. Sucrose influences the egg powder's physicochemical and functional properties, maintains foaming capacity, improves gelling, preserves powder emulsification capacity, prevents loss of viscosity, and hinders the Maillard reaction since it is a non-reducing sugar [6,7,11,12,13]. The addition of sucrose to liquid eggs favors the stability of low-density lipoproteins and improves powder rehydration, allowing the efficient migration of water into the powder, enhancing fluidity, ease of mixing with other ingredients, and the aqueous dispersibility of the powder [14,15]. Furthermore, water activity decreases with the addition of sucrose [11,12,14]. Industrially, the pH of fresh whole egg products is closely controlled prior to spray-drying, so as to achieve a pH of below 10 in the rehydrated powder. This is performed to avoid a reduction in protein solubility and the production of not only volatile sulfur compounds during heating but also antimutritional compounds such as lysine-alanine, which affects the functional, sensory, and nutritional properties of egg powders [7,16]. The factors that most influence the functional properties of the final dried powder during spray-drying are the type of atomizer, drying temperature, and feed flow [3,4,8,10,17,18]. The aqueous dilution of fresh eggs that are fed to the dryer avoids the problems derived from high viscosity, such as low circulation, nozzle plugging, and the excessive accumulation of agglomerated dried drops, which form a layer of product in the drying chamber. Although such dilution increases the time and energy consumption needed to evaporate water from the mixture, it has been shown experimentally that this drying process is more efficient as it obtains increases in the yield of the dried product [8,19,20].