Ultrafiltration was used to concentrate egg white by partially removing water and other low molecular weight species. Total solids concentrations as high as 41% (representing removal of 80% of the initial water) were obtained. Studies were made of the influences of feed flow rate, feed temperature, and pressure difference across the membrane on the performance of ultrafiltration membranes. Optimum conditions of operation correspond to a maximum feed temperature and feed flow rate consistent with product integrity and membrane life. No physical degradation of egg white proteins could be distinguished by electrophoretic studies. This mode of concentration represents an improvement over conventional methods of concentration which tend to degrade the whipping characteristics of egg white by thermal and/or physical denaturation of proteins. Average flux and cost per pound of water removed indicate that there is a potential commercial application for concentrating egg white by ultrafiltration.

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