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Does freezing or pasteurization of egg yolk or whole eggs affect emulsification properties?

April 26, 2017affect egg eggs emulsification freezing pasteurization properties yolk

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Does freezing or pasteurization of egg yolk or whole eggs affect emulsification properties?

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Pasteurization of yolk or whole eggs has been shown to have minimal effect on emulsifying properties. Previous research has shown that emulsification properties of salted yolk or whole eggs are not adversely affected by freezing.