| Popis: |
Frozen egg products marketed in the U.S. include whole eggs, yolks (plain, sugared, and salted), and albumen. Frozen whole egg is a mixture of whites and yolks in naturally occurring proportions with about 25 to 26.5% solids. According to the Standards of Identity under the Federal Food, Drug, and Cosmetic Act, frozen egg yolks must contain not less than 43% solids. Commercial yolk generally contains about 15 to 20% albumen. To prevent an alteration in the yolk viscosity due to freezing and thawing (gelation), 10% sucrose or 10% NaCl may be added. The solids content of frozen albumen is generally around 12%. The yolk content of albumen must not be over 0.09% to insure satisfactory foamability. In compliance with FDA standards, all egg products must be pasteurized or otherwise treated prior to freezing to destroy all viable Salmonella microorganisms. |
