February 29, 2008

Scientists discover method to reduce egg allergens
 

The US Journal of Agriculture and Food Chemistry will publish a study that describes a process to significantly reduce allergens in eggs next month.

Food manufacturers will benefit from the study, which will allow a safer production and more specialised food products for consumers who suffer from egg allergies.

Scientists exposed raw eggs to high heat and enzymes to break down the main allergens before testing the eggs against blood serum collected from people with egg allergy. Results reveal that the altered eggs are 100 times less allergenic than raw eggs.

Flavour and texture of the altered eggs do not change much when used in various products, according to the scientists.

"The process achieved the aim to produce an egg with low allergenic potential. If eggs are pretreated, allergenicity could be strongly reduced while preserving its flavour and texture properties," said the scientists.