This article examines the technology for obtaining oil from egg yolk, protein concentrate from egg white, and calcium compounds from eggshells through the comprehensive processing of chicken eggs. The main objective of the study is to develop a “zero-waste” technology based on minimizing waste during egg processing and ensuring the efficient use of all components. In the laboratory experiments, methods for lipid extraction from egg yolk, protein isolation from egg white, and calcium carbonate recovery from eggshells were applied. The results demonstrated that each component of the egg serves as a valuable raw material for industrial applications. This technology has broad potential applications in the food, pharmaceutical, cosmetic, and agricultural sectors.
Fayziyev et al. (Mon,) studied this question.