Improving Yolk-Contaminated Egg White by Heat Treatments

Abstract

THE sources of small amounts of egg yolk which contaminates liquid egg white were discussed by Bergquist et al. (1956) and by Smith (1959). The published information on the adverse effects of yolk on white performance was reviewed by Cotterill and Funk (1963). Further effects of yolk in egg white were shown by Cunningham (1963) and Cunningham and Cotterill (1964). The concentrations of yolk which are harmful, expressed on a liquid basis, are about 0.2% in a liquid system and 0.02% (on initial liquid basis) in egg white solids. Although considerable progress has been made by industry research groups in improving performance of yolk-contaminated white, publications in this regard have been nil and an understanding of the mechanisms involved has not been developed. Gardner (1960) and Cotterill et al. (1963) furnished information on a role that chemical additives play in altering the functional performance of yolk-free and yolk-contaminated white. While…