Eggs for gum?

Pollmeier Klaus (100561.2417@compuserve.com)
17 Feb 96 16:19:27 EST

Pete Frederick wrote: <This new colloid proved to be
remarkably sharp in terms of tonal definition and very transparent which
significantly increased colour saturation, an added bonus.>

Although Poitevin mentioned albumen allready in his 1855 patent, using the whole
egg may be a *new* but certainly an interesting approach. But isn't it likely
that the disadvantage of the albumen's yellowing and surface cracking in a few
months or years will surpass the advantages of increased sharpness and colour
saturation? What's your experience?

Klaus Pollmeier