§ 44. Mr. Somerville Hastings
asked the Minister of Food what is his estimate of the loss of food value when shell eggs are respectively frozen, changed to liquid eggs, or dried.
§ The Minister of Food (Major Lloyd George)
There is no loss of food value when shell eggs are broken out to form liquid egg, nor when liquid egg is frozen and stored in the frozen state. Up to 30 per cent. of the Vitamin B content of eggs may be lost during drying. Further losses of Vitamin B and also of Vitamin A may 31 occur during storage of dried egg, the extent being dependent on the conditions of storage.