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FROZEN WHOLE EGGS FOR SCRAMBLING
Author(s) -
IJICHI K.,
PALMER H. H.,
LINEWEAVER H.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb04847.x
Subject(s) - sweetness , food science , chemistry , pasteurization , sugar , scrambling , colloid , viscosity , mixing (physics) , chromatography , materials science , mathematics , composite material , physics , organic chemistry , algorithm , quantum mechanics
SUMMARY Commercially blended, pasteurized liquid whole eggs were used for resting methods of preparing products that would be suitable for scrambling after frozen storage. The eggs were subjected to separate end combined effects of homogenizing, colloid milling, mixing end addition of various levels of liquid skim milk, salt, sugar or dextrose. After removal from frozen storage the products were thawed end evaluated for the effect of treatment on appearance, viscosity end sweetness. Products were developed having good appearance end low viscosity with a low enough level of sweetness to prevent detection.