Abstract
Abstract : This study, conducted in response to US Air Force requirement 3-10, was designed to develop precooked frozen breakfast egg products suitable for use at the US Air Force Missile base sites. Seven Products which meet the specifications have been developed and tested. The instability of cooked egg white to frozen storage has been overcome by formulation changes which involve the use of stabilizers and the substitution of ingredients for those known to be unstable to freezing and storage. All of the products contain at least one egg per serving. They can be prepared by commercially feasible operations and standard equipment. They are suitable for reheating in a microwave or air convection oven and retain their acceptability after six months' storage at - 18C.
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