The World Market Of Fine Chemicals From Hen Egg

Hen egg has always been known as a perfectly packaged, highly nutritious food providing complete, and high quality set of proteins, all necessary vitamins except vitamin C, and useful minerals. Years ago an intensive research program to investigate the real relationship between cholesterol, eggs and heart disease, prompted by falling consumption, led to further research into the effects of feeding programs on egg composition. Differentiated diets for laying hens have been designed to enhance the levels of certain beneficial compounds like vitamins. In addition, studies into compounds which could be extracted from eggs for use in food sciences, nutrition, dietetics, analytical chemistry, phytochemistry, pharmacology, toxicology, biotechnology and clinical sciences have been done. The egg, therefore, has been re-discovered not only as a balanced and beneficial food but also as a source of products which can be utilized in many areas

UBIC presents an analysis of the current and potential market of Active Bio Chemicals from Eggs Fractions as well as their uses and the major market players. The scope of research covers countries worldwide. This study aims to provide a better knowledge of the potentialities of the active bio-chemicals extracted from egg fractions. This study reports some of the non-food uses of egg fractions. Many of these are still being researched. Some are already in production and already provide new and improved products in many sectors, particularly in pharmaceuticals.