New Process Reduces Allergens in Eggs

The U.S. Journal of Agriculture and Food Chemistry will be publishing a study next month that describes a new process to greatly reduce allergens in eggs.

The findings could greatly benefit food manufacturers, allowing for the production of safer and more specialized food products for egg allergy sufferers.

In the study, chemists from Germany and Switzerland describe how during "a nine-step process" they exposed raw eggs to a combination of high heat and enzymes to break down their main allergens. The researchers then tested the reduced-allergen egg against blood serum collected from people with an egg allergy.

The study reports that the modified egg product is 100 times less allergenic than raw egg.

In addition, the scientists say that the modified egg does not significantly alter flavor and texture when used in various products. 

"With the described process the aim was achieved to generate a product from hen's egg with very low allergenic potential. If eggs are pretreated... allergenicity could be strongly reduced while texturising and taste properties were preserved, from comparison of products such as rice cake or pudding made from either pasteurized egg or the product produced."

Hen's egg is one of the most frequent causes of adverse reactions to food in children, and this may be carried through into adult life. Egg allergies can cause severe stomach aches and rashes. In rare cases, death can occur. As a result, doctors advise those with egg allergies to avoid eggs or egg-based products.

Read the full FoodProductionDaily.com story here.