GB346031A - Improvements in or relating to egg products and processes for producing same - Google Patents

Abstract

Liquid egg material is preserved by addition of a quantity of one or more edible freezing point depressants, such as sugar or common salt sufficient to decrease materially the freezing point of the material, and then maintaining it at a temperature above the freezing point of the mixture but below that at which the untreated egg material freezes. A substance capable of yielding hydrogen ions, such as acetic, lactic or tartaric acid, edible fruit acids, or other edible acids, may also be added to the material before refrigerating to act as a preservative. Common salt is used to the amount of 5-12 per cent, preferably 10 per cent. The material may be treated under vacuum to remove air bubbles which would impair the flavour on long standing. Yolk material may, for example, be filled into evacuated containers and an inert gas such as carbon dioxide or nitrogen added and dispersed through the product, the containers being next sealed and maintained at the reduced temperature. Yolk material preserved by the process is more viscous than untreated material but retains its emulsifying properties and may, if desired, after warming up to normal temperature, be employed for emulsifying oils in making mayonnaise or other salad dressings, or for preparing egg noodles &c., a reduced quantity of salt being employed in making these products when salt has been added in the preserving process. The preserved egg material may, after withdrawal from refrigeration, be kept at ordinary temperatures for a considerable time, during shipment &c., without deteriorating.