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A new study reveals a new, low-cost way to make food-grade, all-natural, hormone-free egg whites, or poh-mum.

Scientists made 100 grams of poh-mum (pronounced poh-mon-mum) in a batch that was treated with hydrogen peroxide, which can kill bacteria and fungi, and then incubated with a food-grade pasteurization mixture (like lye).

The resulting egg whites were white, and when used in a commercial batch, the scientists estimate they can yield roughly 7-8 percent more egg white than conventional egg whites.

The cost of poh-mum was just $6 per kilogram, and researchers expect these will cost as little as $5 per kilogram by the end of 2018.

“Our studies indicate that the all-natural source of poh-mum may lead to a significant cost savings compared to other alternative sources of poh-mum,” the researchers wrote.

So, with this method, you can save money in the end.

“We’ve come a long way,” Mark Browning, a professor at the American University in Washington D.C., told LiveScience. “If nothing else, it’s evidence that we can lower costs and reduce nutrient requirements from food production.”

While poh-mum was developed as a cheap, high-protein alternative to eggs, it’s also found in some processed foods, like egg nog, yogurt and frozen margarine.

Follow LiveScience for the latest in science news and discoveries on Twitter @livescience and on Facebook.

Copyright 2013 LiveScience, a TechMediaNetwork company. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

A new series by the British journalist Nick Davies, which explores the ‘hidden history’ of the Holocaust

In 2015, BBC News, the Guardian and Jewish News combined to celebrate the 75th

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How do you edit photos to make them look professional? – Learn Photo Editing Tutorials Elements Of Art Video
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