Industry Development:
The egg products industry is not
new. Egg dehydration began in 1878 in the central United States,
and the frozen egg industry began in about 1890. Production of
dried eggs greatly accelerated during World War II to supply the
military. Their flavor was inferior because techniques to remove
glucose from eggs had not been perfected. Other breakthroughs
that have improved the quality of egg products include:
- Gelation Control
of Yolk
The use of additives such as corn syrup, sugar or salt prevents
gelation of frozen yolk and whole egg.
- Improved Equipment
High speed machines automatically break and separate shells,
yolks and whites.
- Pasteurization
Federal law requires that all egg products be pasteurized
to assure that they are free of pathogens.
- Stabilization
When glucose and other reducing sugars react with amino groups
of proteins, browning reactions may occur in dehydrated eggs,
producing off flavors during storage. Prior to drying, glucose
is removed from the eggs using microbial or enzyme fermentations.
Glucose removal greatly improves storage stability.
- Addition of Ingredients
Physical characteristics and functional performance of egg
products have been improved by the use of various additives.
- Carbohydrates such as corn syrup or
sugar help to preserve the whipping properties of dried
whole egg and yolk products.
- Gums and starches improve the quality
of products that are precooked, frozen, thawed, and reheated.
- Salt or sugar may be added to control
gelation of frozen yolk products.
- Scrambled egg mixes contain nonfat
dried milk solids and vegetable oil to improve texture
and appearance.
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