Reducing allergens in eggs discovered
A study that describes a new process to greatly reduce allergens in eggs will be published next month by the US Journal of Agriculture and Food Chemistry.
The findings from this study will benefit food manufacturers, allowing the production of safer and more specialised food products for egg allergy sufferers.
In the study, scientists from Germany and Switzerland describe how during “a nine-step process” they exposed raw eggs to a combination of high heat and enzymes to break down their main allergens. The researchers then tested the reduced-allergen egg against blood serum collected from people with an egg allergy. The results show that modified egg product is 100 times less allergenic than raw egg.
According to the scientists, the modified egg does not significantly alter flavour and texture when used in various products.
“With the described process the aim was achieved to generate a product from hen’s egg with very low allergenic potential. If eggs are pretreated… allergenicity could be strongly reduced while texturising and taste properties were preserved, from comparison of products such as rice cake or pudding made from either pasteurized egg or the product produced.”
Eggs are used in many food formulations due to its foaming, gelling and emulsifying properties.