The Florida agriculturist., 1907-09-25
POWDERED EGGS.
A Process by Which Eggs Are Evap-
Grated and May be Kept Fresh
Indefinitely.


eggs cannot be had, in this state, at
a reasonable price, yet it occasionally
happens, and at such times the pro-
duct described, by the San Francisco
Examiner, would be desirable It is
as follows:
egg hunting is not only an amuse-
ment arranged for the children to en-
Joy on Easter Day, it is serious prob
lem which during certain periods of
the year confronts the farmer, the
buyer and finally the housewife. In
deed, hardly year passes without its
egg hunting days, during which eggs
become a luxury to thousands Of fami
lies that can not afford to pay the
high price demanded.
POULTRY-2
Of course, in order to meet this peri
odical situation of egg shortage, many
means have been resorted to which
have not proved entirely satisfactory.
Now science looks forward to a new
method which promises to solve the
economic questions Of the conserva
ton and transportation of this very
valuable food, eggs, and expects to
supply them at all seasons. The meth
cd is, however, very different from
any now in USE 1t is proposed to re-
duce the egg from a fluid to a dry
state.
Speaking of desiccated egg product,
recently a London medical journal
claims that many attempts have been
made at various times to reduce eggs
to the dry state but in most cases the
heat employed for the purpose alter
ed the physical condition of the con-
stituents, the eggs, in fact, after dry
ing at high temperature are no long
er in a raw or Give" state.
This is not the case with the new
preparation, which is obtained by sub
mitting fine spray of the fluid egg
to current of just warm air. The
result is that the moisture in the
spray is distracted and a fine powder
Of egg is deposited. The process is
extremely ingenious and promises to
introduce a new method Of preserv-
etic and economic Importance
The dried yolk of egg is beautiful
yellow-colored powder, perfectly uni
form throughout and free from Jumps.
the albumins are not coagulated nor
is the egg fat-free, but in the state of
emulsion just as it exists in the raw
egg. The powder when beaten up with
water yields a liquid identical with
beaten-up raw yolk.
Recent analysis gave the following
results: Protein, 35.Io per cent; fat,
500 per cent; moisture, $50 per cent;
and mineral matter, 2.8o per cent
These results show that the prepara-
tion is pure yolk Of egg with simply
the moisture abstracted. Further, the
protein and fat are in the same raw
condition as in the egg itself. SINH
larly, whole egg powder is obtained
which according to the analysis has
the following composition: Protein
$500 per cent; fat, 374o per cent;
moisture, 5.8 per cent, and mineral
matter, $50 per cent.
Further proof of this is afforded by
the fact that excellent omelettes and
custard can be made with the prepar-
alton. Lastly, the white Of the egg
gave on analysis the following results
Protein, $3.50 per cent; mineral mat
ter, 5.8 per cent; far, o4o per cent
and moisture, Q per cent. The albu-
men woS absolutely in an uncoag,t-
lated state, and when dissolved in a
euit"Nle quantity of water resembled
the ordinary fresh white Of eggs.
Tia 0f Mar1~x