Effect of sucrose and NaCl on the heat resistance properties of liquid whole egg

In order to improve the heat resistance of liquid whole egg (LWE) , the gelation temperature and functional properties of LWE with the addition of sucrose and NaCl were studied.The result showed that the addition of 8% sucrose or 8% NaCl could improve the heat resistance of LWE significantly.The gelation temperature of LWE was increased to higher than 73℃ by the addition of sucrose and NaCl.LWE with sucrose and NaCl could keep good solubilities, foaming and emulsifying properties after heat treatment at 70℃.The gel strength of LWE was decreased slightly when sucrose and NaCl were added.Adding sucrose and NaCl could improve the sterilized temperature of LWE for more than 5℃.It could improve the safety and functional properties of LWE in food industry.