Determination of egg and egg white content of food products by means of immunochemical assessment of ovalbumin

Abstract The content of eggs and egg white, respectively, in various foods (pastes, mayonnaises, dressings, confections containing egg white, various ready‐to‐ cook mixtures, ice creams, omelettes, custards, pie fillings etc) was assessed by radial immunodiffusion and preferably by rocket immunoelectrophoresis. The problem of partial ovalbumin denaturation during processing of dried eggs or egg white was overcome by using these products for the calibration of the method used. The method may also be applied to assess the degree of egg white contamination in mayonnaises in order to control the yolk and egg white separation during processing.