ABSTRACT
World War II created a strong demand for dried egg products, particularly powdered whole egg, for use by the armed forces. The need for an egg product that remained palatable under severe conditions of storage and transportation stimulated research on the physical, chemical, and biological changes associated with the dehydration of egg products. A few generalizations may be made, however, concerning the overall procedures employed in desugarization. Much research has been conducted on the interaction of glucose with other egg components which result in deterioration in the quality of dried egg products. The report of a comprehensive study on the enzymatic desugaring of an egg product was that of Ruth E. Baldwin et al. in 1953, who used a commercial preparation of glucose oxidase-catalase to remove the glucose from large volumes of albumen. The glucose oxidase-catalase enzyme system is used almost exclusively on whole egg and other yolk-containing egg products.
