VISCOSITY AND FUNCTIONAL ABILITY OF DILUTED EGG YOLK1

Abstract

Fresh, liquid egg yolk was diluted with water or albumen so that solids content of the samples varied from that of pure yolk (53%) to that of “commercial” yolk (43%). The preparations were tested for viscosity, foaming capacity, and for performance ability in sponge cakes. Dilution of yolk caused a large decrease in viscosity, from 1600 cps at 53% solids to almost 200 cps at 43% solids. There was no important difference in viscosity between yolk diluted with albumen or with water. Dilution increased the volume of foam produced by beaten yolks, but decreased foam stability and sponge cake volume. Albumen gave better functional results than water when used as diluent, but the improvement was less than expected. It is suggested that, where function of yolk is concerned, care should be exercised to maintain dilution to a minimum and maintain yolk solids as high as economically feasible.