Chitosan Enhances Eggs' Shelf Life

This is a news story, published by MSN, that relates primarily to Louisiana State University news.

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chitosan

Fox News

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Want to keep raw eggs fresh longer? Food scientists say they've found a way

Summary

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80% Informative

Louisiana State University researchers say they've developed a way to extend the shelf life of raw eggs.

Their patented process uses a water-soluble chitosan derived from crustacean shells to create a protective barrier against moisture loss and bacterial contamination.

Eggs that have this protective coating can remain safe and edible for up to seven weeks at room temperature.

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Neutral language

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semi-formal

Language

English

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not offensive

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