GB327701A - Improvements in or relating to egg products and processes for producing same - Google Patents

Abstract

327,701. Epstein, A. K. Oct. 9, 1928. Preserving egg yolks.-Egg yolks are preserved by addition of a suitable substantially neutral edible salt and either, or both, a substantially neutral edible water-soluble organic hydroxyl compound containing at least one hydroxyl group and capable of lowering the freezing point of water, or an edible substance producing hydrogen ions when in contact with the egg material, so as materially to modify the physical characteristics of the egg material when thawed after being frozen, and freezing the mixture. The salt added is preferably sodium chloride. Di-sodium hydrogen phosphate treated with sufficient sodium di-hydrogen phosphate to give a substantially neutral phosphate mixture, or tri-sodium citrate to which sufficient citric acid is added to render it neutral, or tri-sodium phosphate admixed with sufficient phosphoric acid to make it substantially neutral may also be employed. The organic hydroxyl compounds used include glycerine, cane sugar, lactose, or their equivalents. Acetic, lactic, citric, tartaric, malic, succinic or phosphoric acid or concentrated or dried lemon juice may be used as the substance producing hydrogen ions. Sufficient acid may be added to retard putrefaction when the yolk is in the liquid state. In an example, 4.6 lbs. of salt, 4.6 lbs. of sugar and 0.5 per cent of acid are added to 90 1bs. of the yolk material which is then frozen until required for use. When thawed the material has the consistency desired. In another example, 5 pounds of cane sugar and 5 pounds of sodium chloride are mixed with about 90 lbs. of yolk and frozen. According to the use to which the final product is to be put other ingredients such as mustard oil or other condimental or flavouring substances may be added before freezing. In a further example, 8.4 lbs. of the salt, e.g. sodium chloride, and of a lb. of glacial acetic acid diluted with an equal amount of water, or of an equivalent acid, are mixed for a few minutes in a mixer with 91 lbs. of yolk material and then mixture poured into the cans and frozen. The acetic acid may be replaced by <2>/3 of a lb. of a 50 per cent aqueous solution of tartaric acid. If 4.5 lbs. of salt are used in the mixture a larger amount, about 0.8 lbs., of acid may be used. Generally 0.5 to 1.5 per cent of acid and 2 to 8 per cent of salt are used. The acids used mav be dissolved in water or other suitable solvent. The salts may be added dry or wetted with water or the acid solution. The thawed product has a smooth texture and the fluidity and mobility can be controlled by the additions employed to enable it to be readily incorporated and emulsified with oils and other materials. The effects obtained when only acid or hydroxyl compound is added to the yolk material before freezing are described. Reference is made to the Public Health (Preservatives &c., in Food) Regulations, 1925.