ABSTRACT
Eggs are widely utilized in manufacturing various processed foods due to their versatile functionalities, such as foaming properties and heat-induced gelation of egg albumen, the emulsifying properties of egg yolk, and so on. To extend the shelf life of liquid eggs, they are commonly pasteurized, dehydrated, or frozen. The adequacy of performing functionalities of eggs after being pasteurized, dehydrated, or frozen determines the value of eggs in food products. In this chapter, issues related to improving functional performance of eggs after being pasteurized and frozen would be reviewed. Generally, top-quality frozen egg products should start with appropriately stored fresh shell eggs with low bacteria count, followed by breaking operations with strict sanitation and temperature control, and rapid freezing operations together with application of cryoprotectants.
