The morning journal-courier., 1908-02-22
POWDERED EGGS.
Chemists Interested in New Process for
 Food Preservation.

Food Preservation.
 Consul Thomas H. Norton, in re- port from Chemnitz, says that much interest s felt among German chemists charged with food Investigation over the reported degree of success which has attended efforts to preserve eggs by desiccation. This leads him to fur nish the following information
 "Tbe process was invented by a chemist of Victoria Australia. The results obtained have been so satisfac- tory that the Farmers ant S.ttlers' Cooperative Society of sydney has erected an extensive plant for the manufacture, on a large scale, of egg powder
 The process is as simple a one in principle as that of preserving fruit by sealing it dramatically at a boiling temperature IT of pasteurginy milk. Eggs, freed from the shells. are dried at the relatively low temperature of 54.5 degrees Ccntigrade csc degrees Fahrenheit) The operation can be rapidly executed in containers kept at this tem9eri,Gre from which rhe air has been exhausted, and from which likewise the auuep IS vapor is with drawn as fast as given off by ovapora- tion from the eggs.
 "The advantage of this method con- sists in the fact that there Is no altera- tion in the chemical composition of the eggs. There is simply loss of the greater part of the water held me- chanically in combination. as when fruit is dried by free exposure to the air and sun or by more rapid artificial methods. When thoroughly dessiccated and brought by pulverizatlon into the state of coarse powder the egg mater ial can be preserved for an indefin period in ordinary packages, if kept in dry place.
 The eggs are 'reconstituted by the simple addition of water to the dry powder. the resultant mass being quite lndistinguishab.e from newly beaten up eggs. Before the method was accepted as basis for industrial exploitation 1t was submitted to exhaustive critical tests by the Victorian Department of Agriculture, which demonstrated that purity, ease of digestion. flavor, etc, were entirely unaffected by the opera tons of desiccation, preservation for long period and reconstruction by the addition of water provided that fresh eggs were employed at the outset This latest novelty in the process of in suring the inexpensive and healthfui preservation of staple articles of popu- lar diet forms welcome addition to those already SO highly valued, such as the freezing of fresh meat. the evapcr- ation of fruits anG the desiccation of i milk
 i, From the economic standpoint it is i evident that the cost of eggs as an ar i ticle of food will be notably reduced | when large tracts in remote regions are utilized for the purpose of poultry raising. An important factor would be the low cost of freight for a compact powdered material as contrasted with the expense of transporting eggs in the natural fragile condition. containing f | per cent of water and involving much waste space in packing. Equally im- portant would be the centainty of se- curing egg meat guaranteed as pre- pared from absolutely fresh material. The simplicity of preservation and the ease with which variety of savory dishes can be expeditiously prepared from eggs enhance the value of such a fod preparation, not only for the or dinary household. but also for the emergencies of travel