Studies on the Freezing Storage of Hen's Egg

Part II. Relationships between storing or thawing condition and changes of viscosity or foaming property of whole liquid egg after thawing

Abstract

Although whole liquid egg increased the pH value as well as viscosity and decreased foaming property when stored at -20°C, showed little changes in viscosity and foaming property when stored at -10°C after freezing at -20°C over night.
Viscosity and foaming property of whole liquid egg after thawing were affected by thawing temperature. Whole liquid egg thawed in water bath at 30°C showed lower viscosity and better foaming property than that thawed in thermostat at 10°C.
Kasutera (Sponge cake) made from frozen whole liquid egg was of high specific gravity and evaluated less than that from fresh shell egg in respect to color and taste by organoleptic test. This weak point, however, was improved by the addition of emulsifying and foaming agent for confectionary.