【Popular Science on Polymers and Materials】--026 “Artificial eggs” also use polymer materials? Does such a thing really exist? +ljtjbx
Thread Content
This post was last edited by ljtjbx on 2015-11-14 09:08. Artificial eggs (eggs made from chemical components)? Artificial eggs are eggs that are artificially synthesized using other materials. The main component of its eggshell is calcium carbonate, with a small amount of gypsum added. The components of egg white are mainly chemical substances such as resins, starch, coagulants, and pigments, while the egg yolk is made up of pigments and resins. Eating artificial eggs has little impact on the human body, but consuming too many of them can harm the stomach. Eggshell components: calcium carbonate, with a small amount of gypsum added. Egg white components: resin, starch, setting agents, pigments (It’s really a polymer material, wow!) ) Yolk components: Artificial eggs are made from pigments and resins; they consist of chemical substances. The process involves the calcification of sodium alginate, resulting in a gel-like substance. Substances such as alum and gelatin are typically used only as food additives or auxiliaries. **Standards set clear rules regarding the use and amount of these additives, yet in artificial eggs they become the main components. They offer no benefits to the human body, and in terms of nutrition they are far inferior to real eggs. At the same time, experts point out that calcium chloride is available in both food-grade and industrial-grade forms, and the same is true for dyes. Since these artificial egg manufacturers operate in underground factories, it’s difficult to know what raw materials they use. Artificial egg technology can be used to produce eggs with single or double yolks, as well as eggs from chickens, ducks, quails, and other birds. Production requires only kitchen utensils, no machinery is needed, and raw materials are available everywhere. Each egg costs 8 to 12 cents, with a minimum selling price of 20 cents; one person can produce around 1,000 eggs per day. Officials say that because of the low production costs and the potential for profit, there have always been people who promote artificial egg technologies in the name of \"science and technology.\" The artificial eggs that are discovered are manufactured in illegal facilities, and they are sold under the guise of ordinary eggs. Due to the illegal nature of their production, as well as the misuse of food additives and even the use of materials that are not suitable as food ingredients, artificial eggs inevitably pose certain health risks, and may even be harmful to human health.
How to identify artificial eggs: 1. First, place the egg under strong light and check whether there are any pores on the shell; if there are, it’s a real egg, while if there aren’t, it’s fake. If it’s not possible to tell by looking at its appearance, one can crack an egg to check whether there is a thin film on its inner shell; if so, it’s a real egg, while if not, it’s an artificial egg. ⒉The shell of a fake egg is brighter (but not very noticeably), while that of a real egg is darker. After cooking, the shell is removed; fake eggs appear rougher while real eggs are smoother. Taste it; fake eggs have a chemical taste, while real eggs have a slight fishy smell. ⒊There are also perforation marks at both ends of the shell of \"artificial eggs\". ⒋The “artificial egg” makes a sound when shaken, as water seeps out from the setting agent. ⒌“Shortly after opening a \"fake egg,\" the yolk and egg white merge together, as they are both made from the same type of material. ⒍When frying fake eggs, it can be observed that the yolk spreads naturally without being stirred. This is because the film surrounding the artificial egg yolk cracks when heated. ⒎Tap gently; a real egg makes a crisper sound, while a fake egg produces a muffled sound. ⒏The yolk of cooked artificial eggs is lighter in color, and its texture is similar to that of the egg white; when pressed, it does not have the powdery texture of real eggs
When a real egg is opened, there is a thin film on the eggshell
Are there really artificial eggs for sale in the market?
Who doesn’t know that? I think whoever buys it will probably have to break into the store to get it. It becomes obvious as soon as it’s released. But I’ve heard that some people use it to make tea eggs, at stations and scenic spots. Again, this is just what I’ve heard
Not long ago, I read an article about fake eggs, stating that the eggshells are made from calcium carbonate – which solves a major problem related to packaging, and it’s something worthy of an industrial Nobel Prize. Could it be that the real experts are among the ordinary people?
The so-called fake eggs are likely eggs that have been frozen, only with a poorer texture. If it were a fake egg, the eggshell wouldn’t be that smooth
These are available for sale; some are mixed with the genuine ones. . . . . . . . . .
Although the harm is not significant, it still can’t be eaten frequently; it’s really worrying when you think about it.
The eggshell doesn’t need to be that smooth. These days, the fakes are made with great precision; hehe, artificial eggshells have no pores
It’s best not to eat artificial eggs; we shouldn’t take advantage of the low price