Abstract
There are several new products with baked egg powder marketed for possible prevention of food allergies. Previous studies have shown that standard egg white powder is equivalent to raw egg whites in allergenicity. It is known that heating destroys many conformational epitopes and reduces allergenicity in eggs, thus our aim was to compare the binding of serum IgE from egg-allergic patients to different formulations of egg white powders to evaluate the possible allergenicity of these baked egg products.
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