The study will appear in next month’s U.S. Journal of Agriculture and Food Chemistry, and was reported in Food Navigator.com.
The new process could benefit food manufacturers by allowing them to produce safer and more specialized food products for those who suffer from egg allergies.New process may reduce egg allergens
A new study reports a nine-step process of exposing raw eggs to a combination of high heat and enzymes that makes the modified egg product 100 times less allergenic.
March 4, 2008
