The preservation of internal egg quality using silicone fluids

Synopsis The deterioration of albumen quality and loss of weight of eggs during storage can be retarded by storing at low temperature, under special atmospheric conditions, or by coating the eggs with an impervious material. The use of new substances for coating eggs, polydimethylsiloxane fluids, is described with full reference to their chemical and physical properties. The regulations both in the UK and the EEC governing this practice are discussed. An experiment is described showing the effectiveness of these silicone fluids in preserving albumen quality and reducing weight loss. The results show that a combination of silicone fluid treatment and cool storage conditions can preserve albumen quality (> 65 Haugh Units) for at least 2 months.