THE origin of the concept that chemical additives will improve the functional performance of yolk-contaminated egg white is vague. Koudele and Heinsohn (1960) credited Kothe (1953) with the discovery of a chemical additive to partially overcome the adverse effects of yolk contamination in egg white. The patent by Kothe (1953) concerned the use of a variety of ester-type organic chemicals, of which triethyl citrate was mentioned. It is conceivable that when an earlier patent, authored by Mink (1939) concerning the use of various anionic surface active compounds to improve the performance of egg white, was granted, chemical additives may have been used to improve yolk-contaminated egg white. However, specific effects on yolk-contaminated egg white were not mentioned in either of these patients or in other patents which concerned the use of chemical additives in egg whites (Littlefield, 1939; Werbin, 1952; Finucane and Mitchell, 1954; Jensen and Hale, 1954; Schaffer, 1956;…
No takes yet. Share an insight, caveat, or question.
Cotterill et al. (1963) studied this question.
Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context: