We are using 25 % of pasteurised eggs in an eggwaffle recipe. Every delivery of pasteurised eggs, we notice a difference in the aeration properties of the batter, and softness of the waffles. How can we check the quality of the pasteurised eggs in a quick procedure before using the eggs in production.
What is the maximum temperature of pasteurisation for whole eggs wereby the whipping properities are preserved ? Thanks in advance !
I assume that you use pasteurised whole egg and not shell eggs.
This link might help you: http://www.aeb.org/food-manufacturers/eggs-product-overview/functional-properties/39-functional-properties/207-aeration-foaming-structure
I think you can evaluate of your pasteurized egg by phisicochemical properties like evaluate of pasteurized milk. Using microstructure evaluation by SEM structural to know the changes of molecular structural can help you to explain the quality of your pasteurised egg.
Keep it simple. Check for basic properties like total solids, viscosity, and pH. Most important for what you are doing is total solids.
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