Application of egg white hydrolysate (EWH) to improve frothing functionality of pasteurized liquid egg in large quantity production.

ABSTRACT: Sterilized Liquid Eggs (SLE) are convenient for the baking process by minimizing the food safety risks of fresh eggs. Although these advantages were encouraging, the thermal effects of the pasteurization process had a negative impact on the functionality of the egg whites, thus making them unattractive to the food industry. Therefore, our previous study found that adding 1-5% egg white hydrolysate (EWH) contributed to the foaminess and stability in SLE. This primary purpose of this study was to confirm the feasibility of applying the optimum concentration of EWH for simultaneous evaluation and shelf life for batch production of SLE. The physical characteristics of the foam were analyzed by adding 1 ± 0.2% of EWH to SLE, and it was found that the foam with 1% EWH had better stability (low d

SUBMITTER: Huang PH 

PROVIDER: S-EPMC9826854 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature