Eggs As A Source Of Pharmaceutical Products

Lysozyme makes up 3.5% of the egg white. A cation exchange system consisting of a macroporous, weak acid resin can be used to recover most of the lysozyme (24). The system can be designed as a continuous operation. It was found that the residual lysozyme-free egg white possessed superior whipping, gelling, and emulsifying properties compared with native egg albumen. Lysozyme-free albumen has been approved for food product usage by federal agencies in the United States, providing the labeling is appropriate. Extracted lysozyme may be used in pharmaceutical products or as an antibacterial agent in the preservation of food products.

Fertile eggs are used extensively in the production of vaccines. Some recent work has shown promise for the egg to be used as a means of producing antibodies by manipulation of diet and management of the hen.

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