SUMMARY—Coagulation patterns of slurries prepared with milk and frozen, foam‐spray‐, freeze‐and spray‐dried whole eggs, yolks and albumen were studied. All slurries were heated and stirred at constant rates using a Brabender Visco/Amylo/Graph. Ranked in order of initial gelation temperatures were slurries prepared with frozen, freeze‐, spray‐ and foam‐spray‐dried whole eggs. Slurries prepared with frozen yolks or albumen showed initial gelation at lower temperatures than those prepared with dried yolks or albumen. Viscosity data indicate detrimental effects of drying to gelation properties of whole eggs,
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