Co‐dried Carbohydrates Effect on the Performance of Egg Yolk Solids

Abstract

SUMMARY– When egg yolk is dried and subsequently rehydrated, it loses its ability to form a stable foam. If sufficient carbohydrates are added to the egg yolk before dehydration, much of the foaming ability is retained by the rehydrated yolk. Evidence has been presented that, in plain‐dried yolk, the removal of water irreversibly changes the structure of the low‐density lipoproteins and that foam‐inhibiting free lipid is released from these lipoproteins. When yolk is co‐dried with added carbohydrates, the carbohydrates partially protect the lipoproteins from this irreversible structural change, probably by replacing the water of hydration at its binding sites during the drying process.