Animal Product Technology I is a fundamental course that aims to provide you with a comprehensive understanding of various aspects related to the processing and preservation of animal-derived products. As we explore this subject, we will delve into the techniques, technologies, and principles involved in transforming raw animal products into valuable commodities that meet the needs of consumers.
this ppt contains all drying method of egg powder and starter culture powder. the problems exist in manufacturing of it and what are the recent advances in it.
Eggs are a complete food that can be processed into various products. The key components of an egg are the shell, egg white, and yolk. Factors like age, storage temperature and humidity affect egg quality. Eggs are tested for quality using water tests, sensory tests, and candling. Processed egg products include refrigerated liquids, frozen, dried, and specialty items. Production involves breaking, separating, freezing, drying or other processing. Functional properties of eggs include coagulation, emulsification, and foaming. Quality checks ensure proper storage and preservation through methods like wet sealing or dry oiling and refrigeration.
The document provides information on the industrial processing of eggs. It discusses the structure of eggs including the shell, shell membranes, egg white and yolk. It then covers various steps in industrial egg processing like feeding, egg production, collection, storage, handling, washing, grading, breaking and production of egg products. It also discusses quality control tests, pasteurization, preservation methods like freezing, drying and packaging and marketing of eggs and egg products.
This document discusses various methods for preserving eggs, including dry packaging, thermal treatments like flash heat treatment and thermostabilization, immersion in preservative solutions like lime water and sodium silicate solutions, oil coating, over-wrapping, and cold storage. It also discusses preservation of liquid eggs through freezing or dehydration into powder. Key steps in production of dried egg products include washing, breaking, filtering, desugaring, pasteurization at 62.5°C for 3.5 minutes in India, and spray drying the liquid eggs.
The document discusses the structure and composition of eggs. It describes the commercial evaluation of eggs based on weight, grade, and interior quality assessed by candling. Methods for research evaluation include measuring albumen height using a micrometer or caliper. During storage, egg quality decreases as the air cell increases in size, yolk enlarges, white thins, and odor/flavor deteriorates. Proper storage temperature and humidity can help maintain quality. Eggs function as coagulants, emulsifiers, and foaming agents in foods. Processed eggs are marketed in refrigerated, dried, and frozen forms to extend shelf life.
This document provides information on the industrial processing of eggs. It discusses the structure of eggs including the shell, shell membranes, egg white layers, and yolk. It also outlines the composition and nutritional value of eggs. The key steps in egg processing are described, including feeding, collection, storage, washing, grading, candling, breaking, pasteurization, freezing, drying, and packaging. Various egg products like dried powders, specialty items, and liquid eggs are also mentioned. Quality control standards and methods to preserve shell eggs and liquid eggs are summarized.
Egg products are processed forms of eggs for commercial and home use, including refrigerated liquid products, frozen products, and dried products. They are produced from shell eggs that are washed, sanitized, and broken at processing plants. There are four main types of egg products: refrigerated liquids, frozen, dried/dehydrated, and specialty products. Egg products are preferred over shell eggs by commercial users due to advantages like convenience, labor savings, storage ease, and quality uniformity. All egg processing plants must follow regulations like mandatory pasteurization and using only clean, edible shell eggs. Common frozen egg products include separated or blended whites and yolks, while dried products include spray dried whites, yolks,
Animal Product Technology I is a fundamental course that aims to provide you with a comprehensive understanding of various aspects related to the processing and preservation of animal-derived products. As we explore this subject, we will delve into the techniques, technologies, and principles involved in transforming raw animal products into valuable commodities that meet the needs of consumers.
this ppt contains all drying method of egg powder and starter culture powder. the problems exist in manufacturing of it and what are the recent advances in it.
Eggs are a complete food that can be processed into various products. The key components of an egg are the shell, egg white, and yolk. Factors like age, storage temperature and humidity affect egg quality. Eggs are tested for quality using water tests, sensory tests, and candling. Processed egg products include refrigerated liquids, frozen, dried, and specialty items. Production involves breaking, separating, freezing, drying or other processing. Functional properties of eggs include coagulation, emulsification, and foaming. Quality checks ensure proper storage and preservation through methods like wet sealing or dry oiling and refrigeration.
The document provides information on the industrial processing of eggs. It discusses the structure of eggs including the shell, shell membranes, egg white and yolk. It then covers various steps in industrial egg processing like feeding, egg production, collection, storage, handling, washing, grading, breaking and production of egg products. It also discusses quality control tests, pasteurization, preservation methods like freezing, drying and packaging and marketing of eggs and egg products.
This document discusses various methods for preserving eggs, including dry packaging, thermal treatments like flash heat treatment and thermostabilization, immersion in preservative solutions like lime water and sodium silicate solutions, oil coating, over-wrapping, and cold storage. It also discusses preservation of liquid eggs through freezing or dehydration into powder. Key steps in production of dried egg products include washing, breaking, filtering, desugaring, pasteurization at 62.5°C for 3.5 minutes in India, and spray drying the liquid eggs.
The document discusses the structure and composition of eggs. It describes the commercial evaluation of eggs based on weight, grade, and interior quality assessed by candling. Methods for research evaluation include measuring albumen height using a micrometer or caliper. During storage, egg quality decreases as the air cell increases in size, yolk enlarges, white thins, and odor/flavor deteriorates. Proper storage temperature and humidity can help maintain quality. Eggs function as coagulants, emulsifiers, and foaming agents in foods. Processed eggs are marketed in refrigerated, dried, and frozen forms to extend shelf life.
This document provides information on the industrial processing of eggs. It discusses the structure of eggs including the shell, shell membranes, egg white layers, and yolk. It also outlines the composition and nutritional value of eggs. The key steps in egg processing are described, including feeding, collection, storage, washing, grading, candling, breaking, pasteurization, freezing, drying, and packaging. Various egg products like dried powders, specialty items, and liquid eggs are also mentioned. Quality control standards and methods to preserve shell eggs and liquid eggs are summarized.
Egg products are processed forms of eggs for commercial and home use, including refrigerated liquid products, frozen products, and dried products. They are produced from shell eggs that are washed, sanitized, and broken at processing plants. There are four main types of egg products: refrigerated liquids, frozen, dried/dehydrated, and specialty products. Egg products are preferred over shell eggs by commercial users due to advantages like convenience, labor savings, storage ease, and quality uniformity. All egg processing plants must follow regulations like mandatory pasteurization and using only clean, edible shell eggs. Common frozen egg products include separated or blended whites and yolks, while dried products include spray dried whites, yolks,
The document discusses the preservation of eggs through various methods to prevent microbial growth. It describes techniques used for small-scale preservation like glass water, lime water, and oil coating. Large-scale methods include cold storage, oil dipping, and storage under CO2 atmosphere. The document also addresses residues that may be present in eggs from drugs, hormones, or pesticides and methods for detecting residues like antibiotics. Finally, it outlines different types of egg products like liquid, frozen, and dried products and considerations for safe handling and storage.
This document discusses egg products and trends in the food industry. It notes that consumer demand is growing for all-day breakfast options. Processed egg products like refrigerated liquid eggs, frozen eggs, and dried eggs provide convenience and extended shelf life compared to shell eggs. Eggs function in food applications through properties like foaming, emulsification, thickening, coagulation, flavor and color contribution, and humectancy. The document outlines various egg product types and their uses in foodservice and commercial food production.
Egg Science and Technology-converted-compressed.pdfEmmaRiftyan
The document discusses the structure, composition, processing, and care of eggs. It describes the main internal and external parts of eggs including the yolk, albumen, and shell. The processing of eggs involves cleaning, grading, size determination, and packaging. Eggs are graded based on internal quality factors seen through candling and external quality factors of the shell. Proper care of eggs requires refrigeration below 45°F during transportation, storage, and transportation using mechanical handling equipment.
Cottage cheese is a curdled milk product with a mild flavor and a creamy, heterogenous, soupy texture. It is made from skimmed milk by draining curds, but retaining some of the whey and keeping the curds loose
India is an important agricultural country and dairy science has great economic importance. This document discusses dairy science and the processing of milk. It covers topics like the biological, chemical, physical and microbiological aspects of milk. It also discusses the technological processes used to transform milk into various consumer products like beverages, fermented products, and concentrated/dried products. Some key dairy processing steps discussed include filtration, cooling, chilling, clarification, pasteurization and freezing. Different types of coolers and pasteurization methods like HTST and UHTT are also summarized. Finally, the composition of milk including its protein, fat, carbohydrate, mineral and vitamin components is briefly covered.
This document provides information on different types of eggs including fresh, frozen, and dried eggs. It discusses various egg forms like bulk eggs, egg whites, and egg yolks. It also covers how eggs can be used in cooking like as emulsifiers, thickeners, foams, and for coloring and flavoring. Specific egg dishes are outlined like poached eggs, fried eggs, and eggs cooked in their shells. The effects of heat on eggs during cooking are also summarized.
Eggs and Cereals, Market-Forms-of-Egg.pptxSheldonOcol
There are three main market forms of eggs: fresh eggs sold by the dozen, frozen whole eggs or separated whites/yolks, and dried powdered eggs. Eggs can also be processed into liquid or frozen products. Eggs are used in many culinary applications due to their ability to act as emulsifiers, binding agents, thickeners, foaming agents, and colorants/flavorants. Proper cooking methods and temperatures are important to avoid toughness or discoloration.
There are three main market forms of eggs: fresh eggs sold by the dozen, frozen whole eggs or separated whites/yolks, and dried powdered eggs. Eggs can also be processed into liquid or frozen forms and sold in bulk. Eggs are used in many culinary applications due to their emulsifying, binding, thickening, and leavening properties. They can be cooked in shells, as scrambles or omelets, or into foams like meringues. Key factors that affect eggs when heated include coagulation temperature and avoiding overcooking.
Egg processing can occur either in-line, where eggs are processed at the production facility, or off-line, where eggs are processed at a separate facility. In both cases, eggs are collected, cleaned, graded by size and quality, packaged, labeled with information like sell-by date and nutrition facts, and refrigerated. Automated equipment is used to efficiently handle the eggs at all stages of the process.
This presentation involves with the fermented products of dairy items and their manufacturing procedures. This presentation includes production of cheese, buttermilk, yoghurt, kefir and sour cream
There are several methods for preserving eggs described in the document. These include dry packing eggs in an earthen pot buried in wet sand, immersing eggs in liquids like lime water, coating eggs in oil, thermo stabilization by heating eggs to 130°F, cold storage at temperatures below 10°C with high humidity, and drying or freezing eggs to produce products like egg white powder or frozen yolk. Proper handling and storage help preserve eggs for several months using these techniques.
Preservation methods of egg.
detailed steps on egg preservation
easy to follow
simple language
good reference all about presevation
thermostabilization method of egg
storage of frozen and freeze dried egg
dry packaging of eggs used earlier
oil coating of egg and the preservation methods which helps to improve the shelf life stability
cold storage of egg which is a common practise now a days
This document discusses contamination, preservation, and spoilage of eggs. It notes that eggs become contaminated through contact with hen feces, cages, wash water, or packaging materials. Bacteria levels on shells range from 102 to 107. Preservation methods include refrigeration, freezing, use of preservatives like borates or hypochlorites, and irradiation. Spoilage is caused by bacteria like Pseudomonas or fungi penetrating the shell and growing in the egg, leading to various colored rots. Proper handling and storage help prevent microbial invasion and spoilage.
This document discusses contamination, preservation, and spoilage of eggs. It notes that eggs become contaminated through contact with hen feces, cages, wash water, or packaging materials. Bacteria levels on shells range from 102 to 107. Preservation methods include refrigeration below 0°C, freezing, use of preservatives like borates or hypochlorites, and irradiation to kill pathogens. Spoilage is caused by bacteria like Pseudomonas or fungi penetrating the shell and growing in the egg, leading to various colored rots. Proper storage temperature, sanitation and preservatives can prevent microbial growth and spoilage.
Eagle Brand sweetened condensed milk is made from evaporated whole milk and cane sugar. The milk and sugar are blended and condensed through a vacuum cooking process. It has a high calorie and sugar content. The document provides details on the ingredients, production process, storage, and safety considerations for sweetened condensed milk. Key steps in the production include standardization, pasteurization, addition of sugar, condensing in a vacuum pan, cooling and crystallization, and packaging. Strict sanitation and cleaning procedures are required to ensure safety.
PRINCIPLES OF FLUID_MILK PROCESSING1.pptx-1[1].pptxJackson Kirui
This document discusses principles of fluid milk production including milk reception, storage, and quality tests. Platform tests like sight-and-smell and alcohol tests provide rapid results for quality assessment. Confirmatory tests include resazurine and acidity tests. Factors like microbial load, temperature, and agitation affect milk quality. Pasteurization using batch or HTST methods destroys pathogens and improves shelf life. UHT processing at over 135°C allows milk to be stored for over 6 months without refrigeration.
"Fruit pulp processing involves extracting the pulp from fruits and transforming it into a usable form for various applications.
The egg processing industry involves various operations that transform raw eggs into various products for commercial use. It plays a crucial role in meeting the demand for various egg products and contributes to their availability year-round.
Tech-knowledge: A Weekly Feast of Food Industry Discoveries, Articles, Insights, and fun facts for Industry Innovators and Professionals."
Nature-Egg LLP India produces pasteurized liquid egg products called EggEasyTM. EggEasyTM comes in whole egg, egg white, and egg yolk variations in 5L and 10L packages. The production process ensures the eggs are free of pathogens like salmonella by pasteurizing according to European food safety standards. The packaged liquid eggs are more hygienic and convenient than shell eggs for commercial and institutional food production.
The document discusses the preservation of eggs through various methods to prevent microbial growth. It describes techniques used for small-scale preservation like glass water, lime water, and oil coating. Large-scale methods include cold storage, oil dipping, and storage under CO2 atmosphere. The document also addresses residues that may be present in eggs from drugs, hormones, or pesticides and methods for detecting residues like antibiotics. Finally, it outlines different types of egg products like liquid, frozen, and dried products and considerations for safe handling and storage.
This document discusses egg products and trends in the food industry. It notes that consumer demand is growing for all-day breakfast options. Processed egg products like refrigerated liquid eggs, frozen eggs, and dried eggs provide convenience and extended shelf life compared to shell eggs. Eggs function in food applications through properties like foaming, emulsification, thickening, coagulation, flavor and color contribution, and humectancy. The document outlines various egg product types and their uses in foodservice and commercial food production.
Egg Science and Technology-converted-compressed.pdfEmmaRiftyan
The document discusses the structure, composition, processing, and care of eggs. It describes the main internal and external parts of eggs including the yolk, albumen, and shell. The processing of eggs involves cleaning, grading, size determination, and packaging. Eggs are graded based on internal quality factors seen through candling and external quality factors of the shell. Proper care of eggs requires refrigeration below 45°F during transportation, storage, and transportation using mechanical handling equipment.
Cottage cheese is a curdled milk product with a mild flavor and a creamy, heterogenous, soupy texture. It is made from skimmed milk by draining curds, but retaining some of the whey and keeping the curds loose
India is an important agricultural country and dairy science has great economic importance. This document discusses dairy science and the processing of milk. It covers topics like the biological, chemical, physical and microbiological aspects of milk. It also discusses the technological processes used to transform milk into various consumer products like beverages, fermented products, and concentrated/dried products. Some key dairy processing steps discussed include filtration, cooling, chilling, clarification, pasteurization and freezing. Different types of coolers and pasteurization methods like HTST and UHTT are also summarized. Finally, the composition of milk including its protein, fat, carbohydrate, mineral and vitamin components is briefly covered.
This document provides information on different types of eggs including fresh, frozen, and dried eggs. It discusses various egg forms like bulk eggs, egg whites, and egg yolks. It also covers how eggs can be used in cooking like as emulsifiers, thickeners, foams, and for coloring and flavoring. Specific egg dishes are outlined like poached eggs, fried eggs, and eggs cooked in their shells. The effects of heat on eggs during cooking are also summarized.
Eggs and Cereals, Market-Forms-of-Egg.pptxSheldonOcol
There are three main market forms of eggs: fresh eggs sold by the dozen, frozen whole eggs or separated whites/yolks, and dried powdered eggs. Eggs can also be processed into liquid or frozen products. Eggs are used in many culinary applications due to their ability to act as emulsifiers, binding agents, thickeners, foaming agents, and colorants/flavorants. Proper cooking methods and temperatures are important to avoid toughness or discoloration.
There are three main market forms of eggs: fresh eggs sold by the dozen, frozen whole eggs or separated whites/yolks, and dried powdered eggs. Eggs can also be processed into liquid or frozen forms and sold in bulk. Eggs are used in many culinary applications due to their emulsifying, binding, thickening, and leavening properties. They can be cooked in shells, as scrambles or omelets, or into foams like meringues. Key factors that affect eggs when heated include coagulation temperature and avoiding overcooking.
Egg processing can occur either in-line, where eggs are processed at the production facility, or off-line, where eggs are processed at a separate facility. In both cases, eggs are collected, cleaned, graded by size and quality, packaged, labeled with information like sell-by date and nutrition facts, and refrigerated. Automated equipment is used to efficiently handle the eggs at all stages of the process.
This presentation involves with the fermented products of dairy items and their manufacturing procedures. This presentation includes production of cheese, buttermilk, yoghurt, kefir and sour cream
There are several methods for preserving eggs described in the document. These include dry packing eggs in an earthen pot buried in wet sand, immersing eggs in liquids like lime water, coating eggs in oil, thermo stabilization by heating eggs to 130°F, cold storage at temperatures below 10°C with high humidity, and drying or freezing eggs to produce products like egg white powder or frozen yolk. Proper handling and storage help preserve eggs for several months using these techniques.
Preservation methods of egg.
detailed steps on egg preservation
easy to follow
simple language
good reference all about presevation
thermostabilization method of egg
storage of frozen and freeze dried egg
dry packaging of eggs used earlier
oil coating of egg and the preservation methods which helps to improve the shelf life stability
cold storage of egg which is a common practise now a days
This document discusses contamination, preservation, and spoilage of eggs. It notes that eggs become contaminated through contact with hen feces, cages, wash water, or packaging materials. Bacteria levels on shells range from 102 to 107. Preservation methods include refrigeration, freezing, use of preservatives like borates or hypochlorites, and irradiation. Spoilage is caused by bacteria like Pseudomonas or fungi penetrating the shell and growing in the egg, leading to various colored rots. Proper handling and storage help prevent microbial invasion and spoilage.
This document discusses contamination, preservation, and spoilage of eggs. It notes that eggs become contaminated through contact with hen feces, cages, wash water, or packaging materials. Bacteria levels on shells range from 102 to 107. Preservation methods include refrigeration below 0°C, freezing, use of preservatives like borates or hypochlorites, and irradiation to kill pathogens. Spoilage is caused by bacteria like Pseudomonas or fungi penetrating the shell and growing in the egg, leading to various colored rots. Proper storage temperature, sanitation and preservatives can prevent microbial growth and spoilage.
Eagle Brand sweetened condensed milk is made from evaporated whole milk and cane sugar. The milk and sugar are blended and condensed through a vacuum cooking process. It has a high calorie and sugar content. The document provides details on the ingredients, production process, storage, and safety considerations for sweetened condensed milk. Key steps in the production include standardization, pasteurization, addition of sugar, condensing in a vacuum pan, cooling and crystallization, and packaging. Strict sanitation and cleaning procedures are required to ensure safety.
PRINCIPLES OF FLUID_MILK PROCESSING1.pptx-1[1].pptxJackson Kirui
This document discusses principles of fluid milk production including milk reception, storage, and quality tests. Platform tests like sight-and-smell and alcohol tests provide rapid results for quality assessment. Confirmatory tests include resazurine and acidity tests. Factors like microbial load, temperature, and agitation affect milk quality. Pasteurization using batch or HTST methods destroys pathogens and improves shelf life. UHT processing at over 135°C allows milk to be stored for over 6 months without refrigeration.
"Fruit pulp processing involves extracting the pulp from fruits and transforming it into a usable form for various applications.
The egg processing industry involves various operations that transform raw eggs into various products for commercial use. It plays a crucial role in meeting the demand for various egg products and contributes to their availability year-round.
Tech-knowledge: A Weekly Feast of Food Industry Discoveries, Articles, Insights, and fun facts for Industry Innovators and Professionals."
Nature-Egg LLP India produces pasteurized liquid egg products called EggEasyTM. EggEasyTM comes in whole egg, egg white, and egg yolk variations in 5L and 10L packages. The production process ensures the eggs are free of pathogens like salmonella by pasteurizing according to European food safety standards. The packaged liquid eggs are more hygienic and convenient than shell eggs for commercial and institutional food production.
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2. Production of frozen egg Content
☛ What are frozen eggs?
☛ Selection of raw material .
☛ Need of frozen eggs .
☛ Pretreatment before
Freezing.
☛ Approaches to minimize the
gelation of eggs.
☛ Freezing Methods .
☛ Quality of frozen egg.
☛ Current market for frozen
egg.
3. Production of frozen egg
What are frozen Egg ?
Eggs are widely used in the preparation of various processed foods because of their
versatile functions such as foaming properties, heat-induced gelation of egg albumen,
emulsifying properties of egg yolk . To extend the shelf life of liquid eggs, they are
commonly pasteurized, dehydrated, and frozen. The performance and functionalities of
eggs after pasteurization, dehydration and freezing determines the value of eggs in food
products. To improving functional performance of eggs after pasteurization and freezing
would be reviewed. Generally top-quality frozen egg products should be prepared with
appropriately stored fresh shell eggs with low bacteria count, followed by breaking
operations with strict sanitation, temperature control, and rapid freezing operations,
together with application of cryoprotectants.
4. Need of frozen Egg
•Reducing preparation time
while satisfying hunger with
lightning speed.
Frozen whole eggs have a
significantly longer shelf life
compared to fresh eggs.
Beneficial for consumers who
may not use eggs frequently
or in large quantities.
Extended shelf life reduces
food waste and provides a
stable supply of eggs
throughout
Frozen eggs undergo
pasteurization, which
eliminates the risk of
salmonella and other illnesses
Frozen egg products offer
comparable nutritional
content and taste to freshly
produced egg products.
5. Production of frozen egg
Selection of raw materials
Eggs should have low bacteria count .
Candling method can be used to measure the freshness of an egg before breaking.
The pH value of very fresh egg albumen should be generally between 7.6 – 7.9.
Fall in the freshness of eggs is generally accompanied by a decrease in the viscosity and
gel strength of egg albumen as well as a decrease in the foam stability of albumen.
Yolk quality is determined be its shape freshly laid egg yolk should nearly be spherical
when it is broken out onto a flat surface
Frozen egg processors generally desire a darker yolk than do users of table eggs, as
these products are usually used for mayonnaise, doughnuts, noodles, pasta, and other
foods that depend on eggs for their yellowish color.
6. Production of frozen egg
H ACCP APPLICATION
Hazard Analysis and Critical Control Point (HACCP) process for the production of food
has been adopted. The presence of physical, biological, or chemical hazards in egg
products pose health risks to the consumer and economic risks to the company. Receiving
off-line egg biological hazards, the receiving prerequisite program must address
how biological hazards are evaluated at the point of receiving. Because it takes
too long to get a measurement for microbial analysis. In the case of the
"Receiving Off-line Eggs" the biological hazards are Salmonella. Temperature is
one recognized way of controlling Salmonella growth therefore, the temperature
history and current temperature of incoming eggs should be considered when
evaluating biological hazards for off-line eggs.
7. Production of frozen egg
• Movement of the eggs must be traced from the time they are received
at your facility until they are loaded for distribution.
• An effective strategy is to create a detailed flowchart
• The flowchart should include all areas of egg processing that should be
controlled.
• For in-line operations, the flowchart steps should begin in the
production house and evaluate the movement of the eggs from the
hens into the processing area.
• For off-line operations, the flowchart steps should begin whenever you
acquire the eggs.
• Hazard analysis should also consider off-line production hazards
associated with the eggs received.
9. MICROBIAL ASPECTS: PASTEURIZATION
The Egg Products
Inspection Act led to
regulations requiring
that all egg products,
including liquid egg, be
rendered free from
Salmonella by the
application of
appropriate
pasteurization process.
Pre-pasteurized liquid
egg products be
refrigerated to holding
temperature between
4.4 c for 2 h from the
time when the eggs are
broken,
It requires that liquid
whole egg be heated to
a least 60 C (140 F) and
be held for no less than
3.5 min .
pH values also affect the
successful pasteurization
of liquid eggs. For
example, higher pH
generally requires lower
pasteurization
temperature, as the
alkaline pH of 9.0 is the
most effective for
destroying Salmonella.
Yolk has lower pH and
higher solid content and
hence must be
pasteurized under a
higher temperature than
whole egg
High-energy radiation,
particularly gamma rays,
to pasteurize frozen egg
products results in
destruction of bacteria, in
addition to the benefits of
eliminating the costs of
thawing, heat
pasteurization, and
refreezing.
10. RHEOLOGICAL ASPECTS: MINIMIZING GELATION
REACTION
• Freezing egg yolk to below - 6 C causes an irreversible change in its fluid texture
called gelation
• Thawed yolks would not return to their original smooth texture, but instead show a
higher viscosity with a separation of water as well as a lumpy and gummy texture,
which would not mix well with other ingredients after thawing.
• Emulsifying capacity and emulsifying stability of yolk were significantly reduced
when frozen-stored at - 18 C.
• Yolk gelation seems to be caused by denaturation of the LDL largely presented in
egg yolk.
• Factors, such as freezing and thawing rates, storage temperatures, additives,
homogenization, which influence rate and size of ice crystal formation.
12. Addition of Cryoprotectant:
• Cryoprotectants are compounds that improve the quality and extend the shelf life of frozen foods.
• Variety of cryoprotective compounds are available, including sugars (e.g., sucrose, galactose,
glucose, and fructose, amino acids, methyl amines).
• Frozen egg products, sodium chloride and sucrose at a level of 10% are commonly added to the
yolk to prevent gelation.
• Sodium chloride increases both emulsifying capacity and viscosity however fructose reduces
emulsifying capacity of the thawed yolk.
• Sodium chloride at 2% also prevented gelation, but at 10%, it caused a considerable increase in the
viscosity of unfrozen yolk.
• Yolk with 2% potassium chloride showed very elastic behavior after 36h at - 24 C.
14. FREEZING AND OF EGG PRODUCTS
Rapid freezing is generally beneficial to product quality and also reduces
processing costs.
Air-blast freezers with various designs using cold air as the medium to remove
heat from egg products are the most commonly used freezing systems.
The cooling rate and the efficiency of the process depend on the contact
between the air and the product freezing the concentrated liquid whole egg .
Individual quick freezing is a relatively more advanced design,liquid whole eggs
could first be concentrated using the known techniques such as vacuum
evaporation.
Rapid freezing eliminating the risk of visible gel formation.
15. Blast freezers
• Forced air effectively increases the surface area being cooled to that of
produce inside. Forced air-cooling can reduce cooling times by 10 times
or more, compared to room cooling.
• Air blast freezers are designed to supply cool air over the food
product with a uniform air velocity throughout the freezer
• Products are stacked in such a way that the air is free to move over
the entire product. The stacking method must enable the cold air to
circulate between the trays unhindered.
• Product geometry plays a significant role in determining freezing
time.
16. Production of frozen egg
Vacuum Evaporative Freezing
o Three water-jacket temperatures (40, 50, and 60 C) and
three processing times (30, 45, and 60 min) were evaluated.
o 13.6-kg cans of frozen, pasteurized egg white were supplied
by a commercial egg processor.
o Prior to processing, samples were thoroughly mixed with a
large spoon using a gentle stirring motion
o The vacuum treatments vessel used is a enclosed, stainless-
steel jacketed kettles connected by a stainless-steel header
assembly to a three-stage steam-generated vacuum nozzle.
o The interior of the vessel contained a scraped-surface
double motion agitator.
o Concentrates are then forced through a nozzle to create
droplets, followed by falling droplets into liquid nitrogen
bath where they are immediately frozen.
18. MICROBIAL ASPECTS
• Less than 1% of the bacteria in raw egg products survive pasteurization.
• Microbes found in pasteurized egg products are Bacillus, Proteus,
Escherichia, Flavobacterium, and Gram-positive cocci.
• Freezing kills Escherichia, Flavobacterium, and Gram-positive cocci.
19. Product Performance Aspect
• Ingredients such as non-fat dry milk, whey, vegetable oil, water, gums added to whole egg to
prepare commercial frozen scrambled egg mixes.
• Holding for long periods of time at serving temperatures (at or above 60 C ) the separation of
fluid occurs and a green discoloration due to the formation of the iron-sulfur compound may
occur.
• The problem of greening can be easily prevented by the addition of ingredients such as lime
juice.
• Addition of 0.1% xanthan gum, omelettes that has been steamed for 5 min and then
cryogenically frozen using liquid carbon dioxide (- 79 C) or liquid nitrogen (- 196 C) could
minimize the moisture loss and shear force of frozen omelettes, and provide satisfactory
organoleptic properties.
• Quick freezing at - 196 C with the addition of cryoprotectants, particularly 0.2% polyphosphate,
lowers the damage to microstructure caused by ice crystal formation.
21. Frozen Egg Market
• The global frozen egg market is valued at US$ 3.67 billion in 2023 worldwide sales of frozen eggs are forecasted to increase at a
CAGR of 6.2% and reach Us$ 6.69 billion.
• Significant number of egg product consumers are shifting to egg-based foods that have a longer shelf life, as opposed to fresh eggs.
• Leading producers are showing interest in the potential value that frozen eggs can add to the journey from the farm to the retail store
• The products liks egg white, frozen whole eggs, and frozen egg yolk increases the opportunity to enhance their profit margins to the
producers.
• Low perishability factor of frozen egg products is playing a major role in their rising popularity of these frozen eggs products.
• Sales of whole frozen eggs are predicted to increase rapidly at a CAGR of 7% through 2033.
22. Aspects Restraining Sales
Growth of Frozen Eggs?
Misconceptions about Frozen Eggs
Improper Storage & Changes in
Temperature Hampering Frozen Egg
Quality
High Cost of Frozen Eggs Driving
Consumers towards Poultry Eggs
There is perception that frozen eggs
are of lower quality compared to
fresh eggs. This perception
concerns about taste, texture, or
nutritional value.
The market for egg substitutes such
as plant-based egg replacements is
growing rapidly.
These alternatives cater to the rising
demand for vegan and vegetarian
options and offer a similar texture
and functionality to eggs in various
recipes. The availability and
popularity of these alternatives are
expected to pose
competition and impact sales of
frozen eggs.
Frozen eggs require appropriate
storage and transportation
conditions to maintain their
quality. Logistical challenges
such as maintaining the cold
chain distribution network and
ensuring proper storage facilities
at retail locations are encountered
by suppliers, which restricts the
market growth. Any disruption or
mishandling during the
transportation process is expected
to negatively impact the quality
of frozen eggs, leading to
decreased sales.
Frozen eggs have a higher price
point compared to fresh eggs due
to the additional processing and
storage requirements. The cost
factor can influence some
consumer purchasing decisions,
especially in price-sensitive
markets.
Consumers are opting for fresh
eggs due to their perceived
affordability, which is anticipated
to hamper sales of frozen eggs.
23. Eggs have been generally considered as nutritious food. The nutritive values
and various functionalities of eggs make them quite useful for food industry.
To be manufactured into various processed foods, shell eggs are generally
broken into liquid products, pasteurized to eliminate Salmonella, and frozen
for longer shelf life. Appropriate freezing process generally causes only minor
changes in raw egg white. However, freezing egg yolk to below - 6°C (21 F)
causes a irreversible change in its fluid texture called gelation. A variety of
approaches have been developed to minimize the gelation problems
associated with frozen egg products, many of which benefits of addition of
cryoprotectant and rapid freezing on product quality. Functional properties of
the resulting frozen egg products may therefore be only slightly or little
affected by freezing.
Conclusion
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