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Are there any functional differences in using liquid egg products versus frozen egg products?

April 26, 2017differences egg frozen Functional liquid products versus

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Are there any functional differences in using liquid egg products versus frozen egg products?

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Freezing does not change egg white functionality. The functional properties of plain egg yolk or whole eggs are minimally affected by freezing. Salted egg yolk, that has been frozen, generally has better emulsifying abilities. Functionality in sponge cakes and custards are not adversely affected by using frozen egg products.