How do egg whites remain liquid during the pasteurization of liquid egg products? egg whites are separated out before pasteurization lower temperatures are employed to prevent the coagulation of albumen instead of heat, the processor uses hydrogen peroxide to pasteurize the eggs egg whites are frozen prior to pasteurization?

lower temperatures are employed to prevent the coagulation of albumen

Explanation:

Pasteurization is a process of using mild heat to eliminate pathogens in order to prevent contamination as well as prolong the shelf life of food

Egg whites are proteins which be coagulated by high heat. Hence, low temperatures are usually used to gently heat eggs in their shells during pasteurization.

The temperature used is usually high enough to kill potential pathogenic bacteria (usually in the form of Salmonella) but low enough to prevent cooking or coagulation of the egg.

The correct option is lower temperatures are employed to prevent the coagulation of albumen.

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