Early Egg Preservation Methods

Among preservation methods are the following:[1]

1. Brine preservation. Fresh eggs were fully immersed in brine and lime solution and remain edible for 2 3 years.

2. Gum arabic coating. Newly laid eggs were dipped in a thick solution of gum Arabic to create a coating and then packed in powdered charcoal. The coating was washed away before eggs were used.

3. Packaging in salt. Fresh eggs were placed layer by layer in a large box, small end down, and covered with salt. The full boxes were placed in a dark, cool place.

4. Dipping in lard. During the times of Louis V, extended shelf life of shell eggs was achieved by dipping them in lard.

The first industrial method of preservation, egg drying, was developed in the late 19th century and until the 1930s, it was the only method available. When refrigeration became common in the 1930s, freezing egg products, whole eggs, yolks, and whites became a common method of preservation. However, a major development in industrial egg products came in the last decade of the

20th century when the ultrapasteurization of eggs was developed and provided user-friendly chilled liquid products. This product line became the preferred product line for the food industry.[2]

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