✨ Did you know that with NIR it is possible to assess egg freshness without even breaking the shell?

Egg foam properties are highly influenced by both external treatments and molecular changes over time.

Fresh egg: As eggs age, they undergo an alkalinization process due to the progressive loss of dissolved CO₂ from the aqueous matrix through the shell pores. This causes the aggregates that maintain the egg white’s translucency and viscosity to break down, while proteins begin to repel each other, becoming more transparent and fluid. The resulting loss of viscosity promotes drainage, making the foam less firm and less stable.

Addition of sodium chloride: Salt ions formed during dissociation dissolve in the aqueous matrix, blocking the formation of intermolecular bonds and preventing the consolidation of the protein network. This negatively affects both foaming capacity and foam stability.

Thermal processes: Heat induces protein aggregation and precipitation, further reducing foaming capacity and foam stability.

During storage, the loss of water and carbon dioxide, along with protein hydrolysis, lead to changes in the content of C–H, N–H, and O–H groups in eggs, further influencing their functional properties.

We are thrilled to carry out this experiment and to be able to evaluate changes in both egg yolk and egg white without breaking the shell.