Liquid egg

Table 6. Minimum Pasteurization Requirements for Liquid Egg Products ...

Liquid egg products must be of exceUent microbiological quaHty with very low total bacteria counts. Pasteurization conditions are more severe than conventional methods for pasteurizing egg products, and aseptic packaging is usually necessary for the success of these products. 

Next the liquid egg is added in small portions. The egg needs to be added cautiously lest the batter should curdle. The egg might be added over 5-10 min in five or six portions. It is extremely important that the egg is at ambient temperature and not at refrigerator temperature. Dumping in a cold mass of egg is likely to cause curdling, i.e. the oil in water emulsion breaks down. All the ingredients should be at ambient temperature but only the egg and possibly the fat are likely to be kept in a refrigerator. 

Liquid egg protein, total lipid, total solid IR [20]... 

Cholesterol can be removed from eggs, dairy products and animal fats. Milk and egg yolk can be mixed with (3-cyclodextrin to complex the cholesterol, forming a precipitate that can be removed by centrifugation or filtration. Using cholesterol as a process aid, 80% of the cholesterol has been removed from cheeses84,85 and liquid eggs.86 Similar results have been obtained by treating lard and tallow.79... 

Similarly, removal of cholesterol from liquid egg yolk using /1-cyclodextrin has been reported. This involved the formation of an insoluble complex by binding with cholesterol in the oil-water interface of egg yolk. As the amount of added /1-cyclodextrin increased, the cholesterol removal efficiency was increased but valuable nutrients of egg yolk also decreased. As a result, it was concluded that the molar ratio of 3 1 5 1 for /l-cyclodextrin cholesterol was most effective at removing cholesterol from egg yolk [49]. 

Egg replacers. Lecithins are used in conjunction with dairy and vegetable proteins in an attempt to functionally mimic the lipoprotein complex of egg yolks. A coagulable egg replacer based on whey protein, polyunsaturated fat, and lecithin has been described (31). Another formulation included soy and wheat flour blended with oil, lecithin, carrageenan, and polysorbate 60 to replace up to 75% dry or liquid eggs in a variety of mixes and prepared foods (31). Dashiell (31) also reported on a lipoprotein complex formed from soy isolate, oil, carbohydrate, and various emulsifiers, which is claimed to be useful for whole or partial replacement of egg yolks in baked goods. 

The third structure shown in Figure 18 is sodium dodecyl sulfate (SDS), often used by research workers for solubilizing proteins. It is a sulfate ester of the C12 alcohol dodecanol. Commercially, this alcohol is produced by reduction of coconut oil, and the resultant mixture is called lauryl alcohol (from lauric acid, the predominant fatty acid in coconut oU). The alcohol portion of sodium lauryl sulfate is a mixture of chain lengths, the approximate composition being 8% Cg, 7% Cjo, 48% C12, 20% Ci4, 10% C16, and small amounts of longer chains. In bakeries the most common use of sodium lauryl sulfate is as a whipping aid. The compound is added to liquid egg whites at a maximum concentration of 0.0125%, or to egg white solids at a level of 0.1 %. It promotes the unfolding of egg albumin at the air-water interface and the stabilization of the foam. 

With egg lecithin, a different manufacturing process must be used since the lecithin in egg yolks is more tightly bound to proteins than in vegetable sources. Egg lecithin is thus obtained by solvent extraction from liquid egg yolks using acetone or from freeze-dried egg yolks using ethanol (95%). ... 

Jung, Y.S. and Beuchat, L.R. 2000. Sensitivity of multidrug-resistant Salmonella typhimurium DTI 04 to organic acids and thermal inactivation in liquid egg products. Food Microbiology 17 63-71. 

EN 1785 1996 2003 DIF containing fat by GC/MS analysis of 2-alkylcyclobutanones crude meat whole liquid egg... 

Bakers may use egg products in liquid, dried, or frozen forms. Liquid eggs, which have been churned, filtered, and pasteurized by the egg producer, are available in refrigerated tank cars to the large wholesale bakeries. The quality of dried egg products have been immensely improved in recent years, and many types of dried eggs are widely used by U.S. bakers in their production of bakery foods. Frozen egg products have lost ground to dried eggs because the former require careful thawing, a tedious, labor-intensive, and sometimes uncertain process. 

FIGURE 6.1 Major components of a pulsed electric field system. (From Amiali, M., Inactivation of Escherichia coli 0157 H7 and Salmonella enteritidis in liquid egg products using pulsed electric field, PhD dissertation, McGill University, Montreal, Quebec, Canada, 2005.)... 

Amiali et al. (2004) showed that Pruit and Kamau s model adequately predicted inactivation of E. coli 0157 117 suspended in dialyzed liquid eggs. The inactivation kinetics followed exponential decay equation with two population sensitivity to PEF treatment. In addition, it was noted that the inactivation rate of E. coli 0157 H7 followed exponential decay kinetic model with some tailing effect due to the resistance of survival fraction to the PEF treatment. They proposed the following model ... 

Amiali et al. (2005, 2006b, 2007) observed a synergistic effect of PEF and temperature when pasteurizing liquid egg products (egg white, egg yolk, and whole egg). More inactivation of E. coli 0157 117 and S. enteritidis were noticed when the EF intensity and treatment increased along with an increase in the treatment temperature. Up to 5-log reduction was reported at a field intensity of 30kV cm, treatment temperatures of 30°C or 40°C (depending on the egg product) and treatment time of 210 ps. 

Amiali et al. (2006b, 2007) modeled the reduction of bacterial survival fraction as a function of the treatment time at each EE treatment for inactivation of E. coli 0157 H7 and S. enteritidis in liquid egg white and yolk. For liquid egg white, the determination coefficient R ) for the first-order kinetic model varied from 0.88 to... 

The PEF treatment of liquid egg products, including whole egg, egg white, and egg yolk, inoculated with S. enteritidis and/or E. coli 0157 H7 was reported by Amiali et al. (2004, 2005, 2006b, 2007). Amiali et al. (2004) dialyzed liqnid egg products in order to obtain high EF intensity. The maximum inactivation rates of E. coli 0157 H7 were 1-, 2.9-, and 3.5-log reduction for egg white, egg yolk, and whole egg, respectively. The energy density required to treat egg white was 5.210kJ L", whereas 3.080kJ was required for egg yolk and whole egg products. The results... 

Amiali et al. (2006b) reported results on a possible PEF treatment of high electrical conductivity and heat-sensitive prodnct snch as liquid egg white. The liquid egg white was inoculated with S. enteritidis or E. coli 0157 H7 at a concentration of 10 CFU mL" and treated with up to 60 pulses (2p,s pulse width) at EF intensities of 20 and 30 kV cm. The processing temperatnres were 10°C, 20°C, and 30°C. The inactivation of 2.9 and 3.7 log cycles were obtained for S. enteritidis and E. coli 0157 H7, respectively, while injured cells accounted for 0.9 and 0.5 log cycle for... 

Synergistic effect of temperature and PEF on inactivation of S. enteritidis or E. coli 0157 H7 in liquid egg yolk was investigated by Amiali et al. (2007). The flow process temperatures and EE intensities were 20°C, 30°C, and 40°C and 20 and 30 kV cm, respectively. The Arrhenius-type equation was used to determine the changes of the kinetics constant with respect to temperature. At 30 kV cm" and 40°C, the population of both bacteria were reduced by 5 log cycles. The rate constant increased from 0.004 to 0.098 ps" for S. enteritidis, whereas for E. coli 0157 H7 the constant increased from 0.009 to 0.039 ps as the processing temperature increased from 20°C to 40°C. In this case, S. enteritidis was more resistant to heat-PEF inactivation than E. coli 0157 H7 at lower processing temperatures. The data of kinetic rate constants with respect of temperature yielded Equations 6.18 and 6.19 for E. coli 0157 H7 and S. enteritidis, respectively. 

Amiali, M., Ngadi, M.O., Raghavan, V.G.S., and Nguyen, D.H. 2006a. Electrical conductivities of liquid egg products and fruits juices exposed to high pulsed electric fields. International Journal of Food Properties 9 533-540. 

Gupta, B.S., Masterson, R, and Magee, T.R.A. 2003a. Application of high voltage pulsed electric field in pasteurization of liquid egg and milk. Indian Chemistry Ingredients Section A 45 31-34. 

Martm-Belloso, O., Vega-Mercado, H., Qin, B.L., Chang, F.J., Barbosa-Canovas, G.V., and Swanson, B.G. 1997. Inactivation of Escherichia coli suspended in liquid egg using pulsed electric fields. Journal of Eood Processing and Preservation 21 193-208. 

The percentage of rots rejected on candling and the organiems in the liquid egg saved increases as 1ke season advances. 

The control of the supply of the air to drying belts to prevent saturation from the liquid egg is an important factor.in preventing multiplication of bacteria in the product during the process of desiccation. 

Drip is the liquid egg, mostly white, which collects in the bottom of the breaking tray while eggs are being broken. 

Conrad KM, Mast MG, BaU H et al. (1993) Concentration of liquid egg white by vacuum evaporation and reverse osmosis. J Food Sci 58(5) 1017-1020 Cordes RM, Sims WB, Glatz CE (1990) Precipitation of nucleic acids with poly(ethyleneimine). Biotechnol Prog 6 283-285... 

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