SUMMARY –The effects of storage temperature. additives and heat treatment after thawing on the gelation of yolk, as determined by measurement of viscosity, are quantitatively compared Commercially separated egg yolks were thawed at 21°C (70° F) and tested for gelation after storage at temperatures from –78 to −12°C Laboratory‐separated white‐free yolks and commercially separated plain. sugared and salted yolks were heated after thawing. then cooled to 21°C to determine the effectiveness of heat treatment in reducing gelation. Heat treatment at 45 to 55°C for 1 hr reduced their viscosity more than 50%. Plain commercial yolks became pourable at ambient temperature after treatment, and their whipping performance improved. Higher temperatures caused protein coagulation and viscosity increase.
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Palmer et al. (1970) studied this question.
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