DRIED WHOLE EGG POWDER: XVI. RELATIVE STABILITY OF POWDERS OF DIFFERENT QUALITY

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Abstract
When stored at 24 °C. (75° F.) for one month, samples of dried whole egg powder of varying initial qualities, collected from 10 Canadian plants over a period of six months, developed fluorescent materials at much the same rate. Powders from two of the plants, heat-treated to provide good, questionable, and definitely poor samples, were stored at 24 °C. for periods up to four months. Some of the observed differences in stability were attributable to different moisture contents; but within plants, good and poor quality powders deteriorated at the same rate. In a third experiment, mixtures of good and poor quality powders having a similar moisture content also deteriorated at the same rate. It is concluded that the rate of quality deterioration in egg powders, as determined by fluorescence changes, is independent of the initial quality.

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