the details characteristic of the present invention are clearly shown in the following description , figures and examples included , which are merely illustrative of one of the preferred modalities of the performance of the inventions ; thus , they must not be considered as a limitation for it . the present invention provides a procedure to mix substances through the technique of nebulization . an example of those substances are fractions of bird &# 39 ; s eggs with another substance , preferably an active compound , for example a drug , food , food supplement , cosmetic , to mention some of them all . where the egg fraction functions as a transporter vehicle of the active compound . for which , formulations or mixtures , obtained by said method , and the products that contain said mixtures are provided . under this context , we will obtain pharmaceutical , food , cosmetics , formulations which depends on the compound considered as active that is mixed with some egg product ; by this way a better absorption or advantageous use of the active substance is achieved . as fraction or egg product , the principal components of a fowl &# 39 ; s egg are included , such as yolk , egg white , shell and the possible combinations between them , as well as the egg white -, yolk - and shell - derived fractions , which are separated , isolated or purified by conventional techniques , of the principal components of the egg , for example , proteins , hormones , vitamins , lipids , carbohydrates , salts , minerals , etc . the preferred fowl &# 39 ; s eggs are those of chicken , although eggs from other birds can also be used like quail , turkey , duck , pheasant , goose , guinea - fowl , ostrich , and others . in the pharmaceutical formulations , we have those related to ophthalmology , to state some , ophthalmologic solutions that are lubricants , anti - inflammatory , analgesic and antibiotics , preferably . the starting point is the research carried away in reference to the fact that the egg white is closely related to the elements contained in a human teardrop , since it also contains lysozymes , lactalbumin , collagen , minerals , vitamins and mainly a similar ph value . the egg white or albumin has a ph value of 8 , it represents an approximate 60 % of the total weight of the egg ; and around 12 % of the egg white are solids , of which , an 85 % are proteins , that after separating them , can have numerous applications . among these proteins , the following can be used : ovalbumin , which is a phosphoglycoprotein , which represents around 60 % of the total protein of the egg white , the ovotransferrin , with two electrophoretic forms in a ratio of 4 : 1 , it represents 12 % of the protein , the ovomucoid which is a glycoprotein that represents 11 % of the protein , the lysozyme which has three electrophoretic forms and represents 3 . 4 % of the protein , the ovomucin which is a fibrous glycoprotein and gelling agent and has three electrophoretic forms , the ovoglobulins are two forms that represent 8 % and the ovoinhibitor that represents 1 . 5 % of the protein . specifically , the present invention refers to a procedure for the preparation of pharmaceutical products , food products , food supplements and cosmetic products , preferably , through the absorption of , at least , a substance of interest in , at least , an egg product through an efficient mixing and incorporation process , with the technology of nebulization , be it pressurized and / or ultrasonic , etc . the procedure of the present invention is advantageous because the obtained products are easily absorbed by the receptor tissue , for example , the intestinal tract , skin , ocular tissue , etc . with no adverse effects and good overall tolerance . the procedure reduces the price of their obtention when compared to other chemical or enzymatic methods . this procedure can be carried away using , at least , a recently obtained product ( hydrated ) from an egg or dehydrated from a common , commercialized product , like commercial albumin . in case of using commercial egg products , their quality must be verified , in order to obtain the expected results . when the egg product is dehydrated , first it must be hydrated with a hydrating liquid , such as water , lipidic mixture , aqueous or hydro - alcoholic extract , depending of the type of the egg product , in a ratio of six parts of the hydrating liquid per one part of the dehydrated egg product during approximately 5 minutes , with a slow stirring of 50 rpm , in average . when recently obtained egg white and / or the yolk are used , no hydration is required . once the product has been completely hydrated , then it gets shaken , first with a stirring of 1000 rpm until turning it into a foamy state , which usually happens after one or two minutes . on another step , the active compound or of interest to be mixed with the egg product , is placed on the deposit of a nebulizing equipment , be it pressurized or a conventional ultrasonic , to be added to the egg product in the form of pressurized fog ; to do this , the speed of the stirring is increased to 3000 - 4000 rpm for three or four minutes until an emulsified mixture in form of foam is achieved . the substances of interest may be as solid particles finely sieved or dissolved in aqueous and / or hydro - alcoholic extracts . said active substance of interest can be any substance that provides a benefit for an animal , including the human , and that is compatible to be transported by an egg product . for example it can be a chemical substance , like a medicinal active compound that prevents , controls , treats or cures some physiological , physical or other alterations . among the pharmaceutically acceptable active compounds are the urinary acidifiers , analgesics , androgens ; anesthetics ; anorexigens ; antacids ; anti - acne ; antiadrenals ; antianginal ; antiarrhythmic ; anti - arthritis ; anti - arthrosic ; antiasthmatic ; antibacterials ; anticoagulants ; anti - cholelithiasic ; contraceptives ; anticonvulsants ; antidiarrheal ; anti - dyskinetic ; antidiuretic ; antidotes ; antiemetics ; antispasmodics ; anti - spasticity ; antifibrotic ; anti - flatulent ; antifungals ; anti - glaucomic ; anti - gouty ; anti - influenza ; anthelmintics ; antihaemorrhagics ; antihemorrhoidal ; antihyperkalemic ; antihypercholesterolemic ; antihyperlipemic ; anti - hyperoxaluric ; anti - hyperpotassemic ; anti - hyperprolactemic ; antihypertensives ; antihyperthyroidic ; antihhyperuricemic ; antihypocalcemic ; anthypocholesterloemic ; antihypotensive ; antihistamines ; anti - inflammatory ; antiheadache ; antileprosy ; antilithic ; antimalarials ; antimyasthenics ; antifungals ; antineoplastic ; antirheumatic ; anti - scabies ; antiseborrhoeic ; antiseptics ; antithyroid ; antituberculosis ; antitussives ; antiulcer ; antiurolithiasic ; antivaricose ; antivertiginosos ; antivirals ; neuromuscular blockers ; bronchodilators ; capilaryprotectant ; cardiotonic ; cycloplegic ; cytotoxic ; cholelitholytics ; decongestants ; diuretics ; emetics ; escabicides ; steroid ; gastric motility stimulants ; c . n . s . stimulants ; germicides ; hypocholesterolaemiant ; hypoglycemic ; lipid - lowering ; hormones ; dopaminergic inhibitors ; gonadotrophe inhibitors ; childbirth inhibitors ; inhibitors of gastric secretions ; immunosuppressants ; laxatives ; mydriatic ; miotic myelosuppressives -; mucolytics ; orexigens ; oxytocics ; pediculicide ; placebos ; prophylactics ; and any and all possible combinations between them . among the analgesics it can be the acetylsalicylic acid , among the anti - inflammatories it can be the diclofenac , sodium naproxen , ketorolac and any combination . it can also be a food supplement , such as vitamins , antioxidants , hormones , sweeteners , like stevia , and others . it is here where a fine mix ( nano - mix ) of the interest compound with the egg product is achieved , where the integration is more efficient , than through mixing without ultrasonic nebulizing equipment . the emulsified mixture in form of foam is drawn in with a pumping system into an adequate dehydrating container that complies with the regulations to dehydrate foods components , dehydrating it for 50 min , at 68 to 70 ° c ., followed by grinding to obtain the desired granulometry . the obtained final product is subjected to ultraviolet radiation , with a uv lamp for 30 minutes in a closed box , preferably . optionally , the obtained product can be bottled , compressed to form a tablet , encapsulated , deposited into a sachet , etc . of the total weight of the hydrated mixture ( egg product plus active compound of interest ) approximately a 14 % of said mixture is obtained but already dehydrated . when the egg white is used , it is hydrated with a lipidic mixture . it is worth pointing out that all the procedure is carried away under innocuous conditions , according to good manufacturing practices in the case of albumin , the stability of the formed foam is due to the ovomucin , which forms a film of insoluble material . formation of foam is presented when denaturing of the protein molecules occurs in a way in which polypeptide chains have their longitudinal axis parallel to the surface . that change of molecular configuration results in the loss of solubility of a part of the albumin , which is congregated in the liquid - air interphase . other properties of egg whites are its anti - crystallizing and agglutinant capabilities in the process of formation of foam from a protein dispersion , the protein must be rapidly absorbed in the interphase to excerpt tensioactive activity . thus , it is essential that it is soluble and flexible , that has a compound of low molecular weight and that it has and appropriate lipo / hydrophilic balance the stability of the egg foam is determined by the properties of the film , the distribution of the bubble size , temperature , movement to which it is subjected and the nature of the dispersed gaseous phase . the first three factors have a direct relationship with the nature of the solutes that are contained in the aqueous phase ( proteins , sugars , polysaccharides and salts ). the presence of particles in the foam provokes an increase of the size of the bubbles , but it leads to a decrease of the foam volume . the big bubbles grow at the expense of the small ones from gas diffusion through the lamella due to the differential pressure between them . when the active compound of interest is nebulized and added to the albumin in form of foam , it is rapidly dissolved and incorporated into the whole of the foam . in this scenario , the effect of the intermolecular forces of attraction of van der waals appears , that act in short distance and tend to attract the actives present in the nebulized gas . the equipment or instruments to carry away the method previously described , can be of the equipment or instruments already familiar by an expert in the subject . as it can be seen , a mixing machine , a container to grind the egg product , a nebulizer and a pressurized or ultrasonic nebulizer , a drying system , a vacuum machine with a pumping system , a dehydrator and a uv light chamber are needed . obviously , the sequence of use of this equipment is established according to the requirements of the procedure ; even some adjustments in said machines can be performed in order to improve the procedure and make it faster and more efficient . the effect of uv light on some bacteria , fungi , virus and other unicellular organisms is widely known , particularly uv light of 260 nanometers , but in the present invention uv light use is proposed only for certain products that are not sensitive to its effects . finally , according to the procedure of the invention , the dry product , maximum humidity of 5 %, is transferred to a pulverization and capsuling process , or alternatively it can be compressed to form a tablet . this way we obtain a mixture that contains , at least , an egg product ; and at least , an active compound of interest , where said ingredients were mixed by nebulization , through the aforementioned procedure . thus , this mixture is comprehended in the scope of the present invention . the obtained mixture can be used as raw material for the generation of pharmaceutical products , food products , food supplements , cosmetics , etc . where the applications can be very varied , for example : ingestible solutions , ophthalmic solutions , nasal or dermatological solutions , food products , food supplements , nutraceutical products , energizing beverages , etc . process for the obtention of a mixture of stevia estevia rebaudiana bertoni and chicken egg &# 39 ; s dehydrated albumin the process begins with the hydration of albumin in a steel container , in a ratio of 6 parts of water per each of dehydrated albumin , for 5 minutes with slow stirring of 50 rpm . once the albumin is completely hydrated , the procedure continues with the shaking of albumin , first with stirring of 1000 rpm for 1 to 2 minutes ; then the filtered aqueous extract of stevia is added to the container of a nebulizing agent by pressure , and the addition of the aqueous extract of stevia through nebulized fog to the hydrated albumin begins , and the stirring increases to 3000 - 4000 rpm , for 3 to 4 minutes until an emulsified mixture in form of foam is obtained . the emulsified mixture in form of foam , is then vacuumed with a pump system into a fitting dehydrating container that complies with the regulations to dehydrate food products , dehydrating it for 50 min at 69 ° c ., later it goes through a mill to get ground in order to obtain the desired granulometry . from the start of the procedure , innocuity conditions were maintained , according to good manufacturing practices in conventional ways , and the final product was subjected to ultraviolet radiation , with a uv mercury lamp at 265 nanometers for 30 minutes in a closed box . for every 100 g of the hydrated mixture ( albumin plus stevia ) 14 grams of the dehydrated mixture were obtained . said mixture can be used as a natural sweetener enriched with the amino acids provided by the albumin , and with a glycemic index of zero . mixture tests between the method of the present inventions , and the conventional mixing methods , using three mixtures of albumin and riboflavin a first mixture of 100 grams of chicken egg albumin and 50 grams of riboflavin was mixed dry - mixed using a method of grinding ( m 1 ), through a pulverizing grinder in a conventional 200 mesh . where the albumin and riboflavin were added to the grinder to be ground at the same time . a second mixture containing 100 ml of liquid albumin and 50 ml of liquid riboflavin was homogenized through a mixing process using an ultrasonic arm ( m 2 ). where the ultrasonic arm was submerged in the solution to perform the mixing . the third mixture also contained 100 ml of liquid albumin and 50 ml of liquid riboflavin , and was homogenized by agitation and pressured nebulization , as proposed by the method of the present invention ( m 3 ). once the three samples were mixed , they were subjected to oxidizing testing using an ozonator , brand adelo ™ which oxygen source is an oxygen generator , brand pulmo aid ™ at a flow of 1 l / min and an ozone dosage of 200 mg / h , the results found are explained below . the homogenized mixture by grinding showed hyperpigmentation at 15 minutes from initiation of the mixing procedure ( m 1 ). this indicated that the mixture was rapidly oxidized , which is inconvenient for said mixture ( see figures ). the mixture done with the ultrasonic arm ( m 2 ) showed color change from yellow to brown at the same 15 minutes of exposition to ozone with a very irregular fractioning of riboflavin &# 39 ; s fluorescence to exposure of uv . an increase of temperature was detected , which is not convenient since it degraded the albumin . it was also observed that there was not a good combination or mixing of the active compounds ( see figures ). on the other hand , the mixture carried away with the proposed method of the present invention ( m 3 ) showed changes only after 37 minutes of exposure to ozone and at exposure to uv it showed a homogeneously distributed luminescence throughout all the surface of the mixture ( see fig3 ). which indicated us that the oxidation was delayed and there was a good combination between egg albumin and riboflavin , thus there is a guarantee that it can be digested in the site of interest . this leads us to conclude that our process is an ultra - homogenization of active compounds of interest with a transporting vehicle , like the fractions or products of bird &# 39 ; s eggs , so that it looks like that is only one product .
the invention relates to a method for producing a mixture containing a hydrated egg product and a substance of interest , wherein the mixing is carried out by means of ultrasonic nebulisation . the method comprises : beating at least one egg product until it is in a foam state ; adding at least one substance of interest , in the form of a pressurised mist , to the foamy egg product ; mixing until an emulsified mixture in a foam state is obtained ; suctioning the emulsified mixture in order to transfer same to a dehydrator ; dehydrating the emulsified mixture until a moisture level no greater than 5 % is obtained ; grinding the emulsified mixture to the desired grain size distribution ; and sterilising the ground mixture . the invention also relates to the mixtures produced using said method , and to the products containing said mixture .