Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1908-02-14
POWDERED EGGS.
Chemists interested N New Process for
Food Preservation.

Consul Thomas ii. Norton. in a report
from Chemnitz, says that much interest
is felt among German chemists charged
with feed Investigation over the reported
degree Of success which has attended eff
forts TO preserve eggs by desiccation.
his leads him to furnish the following
information:
The process was invented 3y chem
lst OF Victoria, Australia. The results
obtained have been SO satisfactory that
the Farmers and Settlers CO-Gperatiy,.
society of sydney has erected nn eyten-
Sive plant for the manufacture. On a
large scale. of egg powder
LIE process Is as simple a one in
principle as that OF preserving fruit by
sealing il hermetically at a boiling tenn
neSature or of pasteurizing milk Eggs.
Irevd from the shells, are dried at the
relatively low temperature of 54.5 de-
grees centigrade $50 degrees Fahren-
heltl. The operation can be rapidly ex-
ecutcd in containers kept at this tenn
perature from which the air has been
exhausted and from which likewise the
aqueous vapor is withdrawn as fast as
given OF by evaporation FROM the eggs
The advantage of this method con-
SlStS IN the fact that there is no altera-
uon IN tue chemical composition of the
eggs. There is simply loss of the
greater part Of the water held mechan-
lcaliN IN combination, as when fruit is
dried by free exposure to the air and sun
or by more rapid artificial methods.
w hen thoroughly desiccated and brought
by pulverization into the state of coarse
pswder the egg material can be pre-
served tor an indefinite period In or
binary packages, if kept in Il dry place.
The eggs are reconstructed by the
Simple addition of water TO the dry pow
der. the resultant mass being quite in
* al i.
eggs. Before the method was accepted
MS "a basis for industrial exploitation. il
was submitted to exhaustive critical
tests by the Victorian department az
agriculture, which demonstrated that
purity, ease of Digestion flavor, etc.
were entirely unaffected by the opera
tions of desiccation, preservation for a
long period and reconstruction by the adj
dition of water, provided that fresh eggs
were employed at the outset This lat-
est novelty IN the processes of nSuring
the inexpensive and healthful preserva4
ton of staple articles of popular diet
forms welcome addition TO those already
so highly valued, such as the freezing
of fresh meat the evaporation of fruits
and the desiccati0n of milk
From the economic standpoint Il is
evident that the cost of eggs as an arti-
Gle of food viii he notably reduced when
large tracts in remote regions are util-
lied FOR the purpose of poultry raising
An important factor would be the low
cost of freight for compact powdered
material as contrasted with the expense
of Transporting eggs in the natural fra
giie condition, containing "a per cent.
Of water aud involving much waste
space IN packing, Equally important
would he the certainty of securing c3g
meat guaranteed as prepared from alb
solutely fresh material The simplicity
of preservation and the ease with which
a variety of savory dishes can be ex-
peditiously prepared from eggs enhance
the value of such food preparation.
not only for the ordinary household but
also for the emergencies of travel