Sugar. The addition of the non-electrolyte sugar to an egg mixture ele-
vates both the setting and curdling temperatures. In large enough quantities
it tends to prevent both coagulation and curdling. Its effect in preventing
coagulation appears to be proportional to the amount added, the greater
the amount added the greater the difficulty in bringing about coagulation.
Bancroft and Rutzler state that a "l5-per cent egg white sol was not
prevented from coagulating by the addition of 0.25 gram of dextrose to
10 cc. of the sol. However, when the sol was saturated with respect to
dextrose heating in boiling water caused no coagulation."
Woodruff and Meyer found that 10 per cent of sucrose reduced the gel
strength of egg-milk custards heated to 83 °C., approximately one-half. Add-
ing 30 per cent of sugar practically prevented coagulation. Adding sugar
also increased the translucency of the custard.
In the salad-dressing recipe given in Experiment 65, increasing the sugar
from Yi to 11 tablespoons (140 grams, about 30 per cent) elevates the
temperature for optimum thickness about 4° to 6°C. Here in spite of the
fact that the acid tends to lower the coagulation temperature the effect of
the large quantity of sugar is still greater and the mixture must be cooked
to a higher temperature for optimum thickening.
Coagulation by other means. Flosdorf and Chambers found that audible
sound, frequencies (1000-15,000), coagulated solutions of egg albumin and
synthetic plasterin almost instantly at 30 °C.
Jellinek placed a raw egg between two condenser plates connected to a
short-wave radio transmitter. After power of 1000 watts had been applied
for 5 minutes, the egg yolk was coagulated and hard, as if it had been
cooked, but the white was scarcely affected. The temperature of the yolk
at the end of this period was 140°F., that of the white was 176°F.
The Applications of Factors Affecting Heat Coagulation
to Preparation o£ Food Products
Custards. As can be deduced from the foregoing discussion, custards
containing a high proportion of sugar may not thicken satisfactorily for
serving purposes. A small amount of salt aids setting but too much in-
creases the tendency to curdle.
Pie fillings. One question often asked is why butterscotch fillings for
pies which are of a consistency for serving sometimes become thin and runny
after standing for a short time. This of course is different from the instances
in which thickening does not occur. There may be various factors that bring
about this result, but the effect of the sugar in elevating the temperature
338 EGG COOKERY
Page 275
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Sugar. The addition of the non-electrolyte sugar to an egg mixture ele-
vates both the setting and curdling temperatures. In large enough quantities
it tends to prevent both coagulation and curdling. Its effect in preventing
coagulation appears to be proportional to the amount added, the greater
the amount added the greater the difficulty in bringing about coagulation.
Bancroft and Rutzler state that a "l5-per cent egg white sol was not
prevented from coagulating by the addition of 0.25 gram of dextrose to
10 cc. of the sol. However, when the sol was saturated with respect to
dextrose heating in boiling water caused no coagulation."
Woodruff and Meyer found that 10 per cent of sucrose reduced the gel
strength of egg-milk custards heated to 83 °C., approximately one-half. Add-
ing 30 per cent of sugar practically prevented coagulation. Adding sugar
also increased the translucency of the custard.
In the salad-dressing recipe given in Experiment 65, increasing the sugar
from Yi to 11 tablespoons (140 grams, about 30 per cent) elevates the
temperature for optimum thickness about 4° to 6°C. Here in spite of the
fact that the acid tends to lower the coagulation temperature the effect of
the large quantity of sugar is still greater and the mixture must be cooked
to a higher temperature for optimum thickening.
Coagulation by other means. Flosdorf and Chambers found that audible
sound, frequencies (1000-15,000), coagulated solutions of egg albumin and
synthetic plasterin almost instantly at 30 °C.
Jellinek placed a raw egg between two condenser plates connected to a
short-wave radio transmitter. After power of 1000 watts had been applied
for 5 minutes, the egg yolk was coagulated and hard, as if it had been
cooked, but the white was scarcely affected. The temperature of the yolk
at the end of this period was 140°F., that of the white was 176°F.
The Applications of Factors Affecting Heat Coagulation
to Preparation o£ Food Products
Custards. As can be deduced from the foregoing discussion, custards
containing a high proportion of sugar may not thicken satisfactorily for
serving purposes. A small amount of salt aids setting but too much in-
creases the tendency to curdle.
Pie fillings. One question often asked is why butterscotch fillings for
pies which are of a consistency for serving sometimes become thin and runny
after standing for a short time. This of course is different from the instances
in which thickening does not occur. There may be various factors that bring
about this result, but the effect of the sugar in elevating the temperature
338 EGG COOKERY