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An effective treatment to prevent freeze induced egg yolk gelation
Category(s):
For Information, Contact:
Mark Juetten
Associate Commercialization Manager, Chemistry
515-294-4740
licensing@iastate.edu
Web Published:
5/25/2018
ISURF #
4724
Summary:
ISU researchers have developed a method for inhibiting gelation of egg yolk upon freezing.

Development Stage:
Description:
Egg yolks are frozen for increased storage duration and ease of shipping. Nationally, 30% of broken egg’s yolks are frozen. However, untreated egg yolks gel (irreversible alteration in fluidity) on freezing, causing a significant loss of food quality and egg yolk functionality. 10% sugar or salt can be added to the yolks to limit gelation, but this changes the flavor profile and adds potentially unwanted additives for health applications. Additionally salt adds other unwanted side effects, such as an increased corrosive environment for equipment and changing the emulsive profile of the yolk in food products. Iowa State University researchers have developed a method for inhibiting gelation of egg yolk upon freezing using natural, non-corrosive additives. These additives are low-cost and Generally Recognized As Safe(GRAS). Overall ISU researchers have shown several alternatives of gelation inhibitors that have great potential for replacing the use of salt or sugar in commercial operation of freezing egg yolk for shelf-life extension.

Advantage:
• low-cost
• non-corrosive
• no regulatory hurdles
Application:
Egg freezing for long-term storage
Patent Information:
*To see the full version of the patent(s), follow the link below, then click on "Images" button.

Patent:
Patent(s) applied for

Direct Link: