Dried egg products should be stored in a cool & dry place. They should not be stored along with other items with strong odour. Shelf life depends on temperature of storage. Long storage at high temperatures (35 deg C) causes degradation of fat. This affects some functional properties.
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Re constitution of eggs from egg powders
Whole Egg Powder: Add 3 parts of water to 1 part of powder by weight and mix to obtain uniform consistency.
Egg Yolk Powder: Add 1.1 parts of water to 1 part of powder by weight and mix to obtain uniform consistency.
Egg Albumen Powder: Add 7 parts of water to 1 part of the powder by weight and mix to obtain uniform consistency.
Doc, wouldn't you think the problem with long term storage would be with the fat going rancid,not the protein?
ReplyDeleteYes. The fat will go rancid and for long term storage, low temperature is suggested
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