Abstract
THE preservation of eggs in the liquid form presents several economic as well as quality advantages over the methods of preserving eggs in the shell. The problem of preserving liquid eggs is only partly solved by freezing after stabilization with sugars. The method consists in adding prior to freezing a syrup of 32% sugars (dextrose, maltose and dextrin) usually to an amount of 10 parts syrup to 65 parts whole eggs and 25 parts yolk. This treatment which protects the yolk from hardening at freezing temperatures has no significant effect on the coagulation temperature of the egg and therefore does not produce a product susceptible to heat sterilization without coagulation. Because of the sweet taste of the product, this process also limits the use of liquid eggs to bakery purposes only. Sterilization of frozen liquid eggs would extend their use in the European market, in England more particularly, where the …
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