Centrifuged Liquid Whole Egg

INTRODUCTION PASTEURIZATION causes some damage to the functional performance of liquid whole egg. Hanson et al. (1947) reported smaller sponge cake volumes from liquid whole egg pasteurized 60.0 to 71.0°C. for 0.1 to 10.6 minutes than from unheated controls. Wilkin and Winter (1947), and Norris (1965) have also observed similar results. In contrast, Miller and Winter (1950) pasteurized whole egg at 60.0 to 63.4°C. for 4 minutes and found that cake volumes differed only slightly from unheated controls. Heller et al. (1962) reported homogenized liquid whole egg pasteurized at 64.4°C. for 2.5 minutes was generally accepted by the baking industry. Kline (1964), utilized pasteurization temperatures of 60.0 to 61.0°C. for 3.5 minutes, reported that sponge cakes were unaffected in texture or volume. Sugihara et al. (1966) reported that quality of sponge cakes was not significantly damaged until temperatures were in excess of 63.4°C. for 3.5 minutes. Post-pasteurization treatments, such as…