Abstract
The influence of freeze-drying conditions and addition of some reagents (water, sugar, NaCl, acid, and alkali) upon the solubility of egg yolk products were investigated.
Solubility of freeze-dried yolk decreased as freezing time became longer. Even in short-time freezing, however, solubility of freeze-dried yolk was lower than that of freeze-thawed yolk. The influence of dehydration on the solubility of freezedried yolk was recognized as well as the influence of freezing.
Solubility in water was increased when various additives were used, but solubility in 5% NaCl solution was not changed by the addition of the reagents. Some effects of additives on solubility of freeze-dried eggs were discussed in freezing and dehydrating process.
