Egg white, dried

Whipping aids help to preserve the whipping properties of dried egg white. Sodium lauryl sulfate [151 -21 -3] is preferred, but other approved whipping aids include triethyl citrate, triacetin [102-76-17, and sodium desoxycholate [302-95 ]. These additives are effective at levels of less than 0.02% on a soHds basis. 

Spray dryers may lose dried egg products out of the stack. Cyclone-type coUectors, usually used as the secondary coUector, are not properly designed to coUect products efficiently. A weU-designed cyclone coUector recovers only 85—90% of spray-dried egg white, with 10—15% lost out of the stack, and 94—95% of egg products co-dried with carbohydrates. Bag-type coUectors are needed for 100% recovery of both these products. Plain whole egg and plain egg yolk products are capable of being coUected almost 100% with a cyclone coUector, but a bag coUector is advised (see Airpollution control methods). 

Since the source of protein appeared to affect the maximum kidney Ca level reached (Table XII) we decided to determine the effect of feeding, for 6 weeks, soy assay protein or spray-dried egg white on kidney calcification in rats. The results are summarized in Table XIV. To our surprise kidneys of male and female rats fed egg white powder showed a normal Ca content. It is likely that the increased urinary sulphate excretion by rats fed egg white (28) prevented the precipitation of calcium phosphate in the... 

Glucose reacts non-enzymatically with amino acids and proteins, including hemoglobin, egg-white proteins and serum albumin. For example, if glucose is not removed prior to drying, dried egg whites slowly turn brown and develop off-flavors and odors. What do you propose as the most likely first step in the non-enzymatic glucose-protein chemical reaction How can the first product transform spontaneously into a ketose derivative ... 

Source Besler, M. and Mine, Y., Internet Symp. Food Allergens, 1(4), 137, 1999. Available at http //www.food-allergens.de a In dried egg white or yolk, respectively. 

N. Matsudomi, K. Nakano, A. Soma, and Ochi, A. Improvement of gel properties of dried egg white by modification with galactomannan through Maillard reaction, J. Agric. Food Chem., 2002, 50, 4113-4118. 

The reactions of proteins in alkaline solution are very important from a number of standpoints. We have already discussed several uses of alkali treatment in food processing in the introduction. When contact between the food and alkali is kept to a minimum at the lowest temperature possible with adequate control of mixing, etc. there is presently no apparent reason to discontinue its use. Low levels of lysinoalanine occur in food which has been processed in the absence of added alkali, even at pH 6 and in the dry state (20). For example, the egg white of an egg boiled three minutes contained 140 ppm of lysinoalanine while dried egg white powder contained from 160 to 1820 ppm of lysinoalanine depending on the manufacturer (20). No lysinoalanine was found in fresh egg white, 3 Elimination and addition of lysine to the double bond of dehydroalanine reduce the level of the essential amino acid lysine. This can be prevented by adding other nucleophiles such as cysteine to the reaction. Whether lysinoalanine (and other compounds formed by addition reactions) is toxic at low levels in humans is not known. 

Often overlooked in the evaluation of the effects of diet upon mineral availability is the role that food processing plays in the formation of or breaking of ligand-metal complexes. Several individual or unit processing steps are needed to produce a soy concentrate, a bread or a spray-dried egg white. Some or all steps may have a bearing upon final mineral bioavailability. Soy concentrate from company A is not produced in precisely the same manner as from company B. In fact, lot to lot variation for the same product may be quite variable, particularly in mineral content. 

The bioassay was used to determine the bioavailability of zinc in milk-base and soy-base infant formulas (7). The results are shown in Figure 2 and Table 1. The low zinc basal diet contained (%) spray dried egg white powder, 20 com oil, 10 non-nutritive fibre, 3 starch, 25 biotin, 0.0004 vitamin mixture, 1 salt mixture, excluding zinc, 4 dextrose, 37. 

Use Dried egg whites, film coated tablets, aerosol hair spray, deodorants, perfumes, flavors, cellulose acetate films, and cigarette filters. 

Dried egg whites. E4, Extraction with C4. Florisil column.s ... 

Products and Uses Usually in bakery products (yeast leavened), coffee whiteners, egg white (dried), egg white (liquid and frozen), margarine (low fat), potatoes (dehydrated), puddings, and artificial whipped cream. Useful as a dough conditioner, stabilizer, and whipping agent. 

Chem. Descrip. Triethyl citrate FCC, USP/NF, EP CAS 77-93-0 EINECS/ELINCS 201-070-7 Uses Plasticizer for cellulose derive., explosives, film coafed fablefs (pharmaceutical) plasticizer, humectant tor cigarette filters solv. for nat. resins solv., diluent, fixative in perfumery carrier for fragrances mfg, of lacquers deodorant act. cosmetics antitackifier in low volatile hair sprays food additive and solv. (carrier for flavors, whipping aid in dried egg white) plasticizer for plastic materials in contact with foodstuffs mfg. of specialty inks for food pkg. 

CAS 9006-50-2 EINECS/ELINCS 232-936-2 Synonyms Albumin Dried egg white Egg... 

Dried egg white. See Albumen Dried egg yolk Synonyms Ovum... 

Egg white is a solution in water, 12% solids, primarily the glycoproteins (protein joined to a carbohydrate) ovalbumin (57%) and conalbumin, and a number of other proteins, with molecular weights of 10,000-70,000. Some of the proteins denature and coagulate on heating. On drying, egg white becomes... 

The whipping properties of dried egg white can be improved by the addition of whey proteins, casein and bovine serum albumin. The foaming ability is also increased by weak proteolysis and partial hydrolysis of the oligosaccharides in the glycoproteins by treatment with amylases. 

The shelf life of dried egg white is essentially unlimited. Whole egg powder devoid of sugar has a shelf hfe of approx. 1 year at room temperature, while sugarless yolk lasts 8 months at 20-24 °C and more than a year in cold storage. The shelf-life of powders containing egg yolk is limited by aroma defects which develop gradually from oxidation of yolk fat. The compositions of dried egg products are given in Table 11.14. 

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