Eggs
OVALBUMIN
CAS: 9006-50-2
Molecular Formula: C6H8N2O4
Eggs - Names and Identifiers
Eggs - Physico-chemical Properties
| Molecular Formula | C6H8N2O4 |
| Molar Mass | 172.13872 |
| Boling Point | 61 °C |
| Water Solubility | H2O: 50 mg/mL, clear to slightly turbid, colorless to slightly yellow |
| Solubility | H2O: 50mg/mL, clear to slightly turbid, colorless to slightly yellow |
| Appearance | powder |
| Storage Condition | 2-8°C |
| Use | Uses ovalbumin has emulsifying, coloring, thermal denaturation, gelation and foaming properties, and is used for baking products, flour products, flavoring products, cold drinks, solid beverages, snack foods, meat products and fine feed, etc., have more prominent advantages than eggs |
Eggs - Risk and Safety
| Hazard Symbols | T - Toxic |
| Risk Codes | R20/22 - Harmful by inhalation and if swallowed. R24 - Toxic in contact with skin R37/38 - Irritating to respiratory system and skin. R41 - Risk of serious damage to eyes R68 - Possible risk of irreversible effects |
| Safety Description | S53 - Avoid exposure - obtain special instructions before use. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36/37/39 - Wear suitable protective clothing, gloves and eye/face protection. S45 - In case of accident or if you feel unwell, seek medical advice immediately (show the label whenever possible.) |
| WGK Germany | 3 |
| RTECS | AY9384000 |
| FLUKA BRAND F CODES | 3-10 |
| Toxicity | LD50 oral in rat: 101gm/kg |
Eggs - Effect of Different Drying Methods on the Performance of Whole Egg Powder
From Titanium Academic
Author:
Liu jingbo ,< a href = "https://xueshu.baidu.com/usercenter/data/author?cmd=authoruri&wd=authoruri:(34 ee6f936d9f10f4) author:(ma Shuang)" target = "_blank"> ma Shuang ,< a href = "https://xueshu.baidu.com/usercenter/data/author?cmd=authoruri&wd=authoruri:(27072504 b4f87221) author:(Liu boqun)" target = "_blank"> group , yang Xu , Zhang Yan ,/A>
Summary:
in order to improve the quality and blending performance of whole egg powder, hot air drying, vacuum freeze drying, microwave drying, spray drying and infrared drying were used to dry and flour the fresh egg liquid. the influence of different drying methods on the key evaluation indexes of blending performance such as nutrient composition, wetting and sinking, hydration ability, dissolution index, caking rate and stability coefficient of whole egg powder was studied. The results showed that the spray-dried whole egg powder had the highest nutrient retention rate and the best blending performance, in which the wetting sinking time was 198.24s, the hydration capacity was 4.8516mL/g, the dissolution index was 1.8525 (speed 140r /min), the caking rate was 18.08%, the stability coefficient was 81.91%, and the egg powder particles had a sponge-like porous structure, which was close to the original tissue state of the whole egg liquid after blending; the nutritional composition and blending performance of vacuum freeze-dried whole egg powder are second only to spray-dried whole egg powder; followed by infrared-dried whole egg powder and microwave-dried whole egg powder; while hot-air-dried whole egg powder has a large loss of nutrients and has poor blending performance, and egg powder particles have obvious shrinkage and agglomeration phenomenon. Comprehensive analysis shows that the spray-dried whole egg powder has the best quality and blending performance, thus providing theoretical basis for realizing full-price instant whole egg powder.
expand
keywords:
drying; blending performance; caking; whole egg powder; ultrastructure
DOI:
10.3969/j.issn.1002-6819.2011.12.072
cited:
Year:
2011
Last Update：2024-01-02 23:10:35
Eggs - Study on the Process of Making Sponge Cake with Whole Egg Powder Instead of Fresh Eggs
From HowNet
Author:
Wang innovation , sun dinghong , mei Central Africa
Summary:
the influencing factors of making sponge cake with whole egg powder were discussed. it was found that compared with making sponge cake with fresh eggs, the rehydration time of egg powder, batter stirring time and the dosage of cake oil were the main factors affecting the process and product quality. the appropriate process parameters were determined as 30min rehydration time of whole egg powder, 12min fast stirring time of batter, and 8% of the corresponding total egg liquid volume. Using whole egg powder instead of fresh eggs to make sponge cake is feasible in terms of craftsmanship and quality.
keywords:
whole egg powder sponge cake rehydration time batter density cake oil
DOI:
JournalArticle/5aecbdb8c095d710d403ae4d
cited:
Year:
2008
Last Update：2023-08-16 22:23:51
Eggs - Study on Phosphorylation Modification to Improve Gel Properties of Whole Egg Powder
From Wanfang
Author:
Xu Wei ,< a href = "https://xueshu.baidu.com/usercenter/data/author?cmd=authoruri&wd=authoruri:(81896 eb1c30db7f8) author:(Chi Yujie)" target = "_blank"> Chi Yujie ,< a href = "https://xueshu.baidu.com/usercenter/data/author?cmd=authoruri&wd=authoruri:(767 ed46a6408964) author:(Sun Qiang)" target = "_blank"> Sun Qiang/a>
Summary:
In order to improve the gelatability of whole egg powder, this study used sodium tripolyphosphate to phosphorylate the whole egg powder protein, on the basis of single-factor experiments, the response surface method was used to establish a two-time multiple mathematical model of whole egg powder protein phosphorylation, and verified the validity of the model: the temperature, pH, heating time, sodium tripolyphosphate addition four factors on the gel strength of the degree of influence; after optimization, the optimal modification conditions were as follows: sodium tripolyphosphate addition 3.3%,pH8.7,35 ℃ water bath heat preservation 3.6h. After modification, the gel strength of the whole egg powder was increased from 250g/cm2 to 620g/cm2.
keywords:
whole egg powder protein sodium tripolyphosphate response surface method phosphorylation modification
Meeting time:
2010-09-24
meeting place:
Changchun
Organizer:
China Animal Products Processing Research Association
cited:
Last Update：2023-08-16 22:23:51
Eggs - Reference Information
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| use | ovalbumin has emulsification, coloring, heat denaturation, gelation and foaming. it is used in baked products, flour products, seasoning products, cold drink products, solid drinks, leisure food, meat products and fine feed, etc., and has more prominent advantages than eggs. |
Last Update：2024-04-09 21:22:08
Supplier List
Product Name: OVALBUMIN Request for quotation
CAS: 9006-50-2
Tel: 0086-551-65418684
Email: sales@tnjchem.com
info@tnjchem.com
Mobile: 0086 189 4982 3763
QQ: 2881500840
Wechat: 0086 189 4982 3763
WhatsApp: 0086 189 4982 3763
Product List: View Catalog
CAS: 9006-50-2
Tel: 0086-551-65418684
Email: sales@tnjchem.com
info@tnjchem.com
Mobile: 0086 189 4982 3763
QQ: 2881500840
Wechat: 0086 189 4982 3763
WhatsApp: 0086 189 4982 3763
Product List: View Catalog
Product Name: OVALBUMIN Request for quotation
CAS: 9006-50-2
Tel: 0086-551-65418684
Email: sales@tnjchem.com
info@tnjchem.com
Mobile: 0086 189 4982 3763
QQ: 2881500840
Wechat: 0086 189 4982 3763
WhatsApp: 0086 189 4982 3763
Product List: View Catalog
CAS: 9006-50-2
Tel: 0086-551-65418684
Email: sales@tnjchem.com
info@tnjchem.com
Mobile: 0086 189 4982 3763
QQ: 2881500840
Wechat: 0086 189 4982 3763
WhatsApp: 0086 189 4982 3763
Product List: View Catalog
View History