Quality Preservation of Liquid Whole Egg

Abstract

Liquid whole egg was homogenized at five different pressures ranging from 1500/500 to 3000/1000 p.s.i. using a single piston two-stage homogenizer. Temperatures of 4 and 52°C. were compared for each homogenization pressure used. Particle size determination, emulsion stability, pH, viscosity and visual observation after seven days of refrigerated storage showed that a pressure of 2500/800 p.s.i. and 52°C. during homogenization give a reasonably good liquid whole egg emulsion.In order to maximize the stability of the emulsion, emulsifier combinations were added to whole egg or to yolks prior to homogenization. There was a marked improvement in the stability of whole egg with the addition of up to 0.5% by weight of Span 60-Tween 60 emulsifiers with a Hydrophile-Lipophile-Balance (HLB) No. of 13.0. There was little advantage, however, in adding the emulsifiers to the yolks first for homogenization and then blending the yolks with the albumen.No detrimental effect was caused to the viscosity, pH, color, functional properties, or sensory qualities of the liquid whole egg due to processing conditions, incorporation of emulsifiers and refrigerated storage. The process described appears to provide a safe and convenient product with longer shelf life and improved quality.