Why eggs are cold when artificial eggs hatch

There is a lot of debate around the use of cooled eggs in incubation. Some people argue that non-cooled eggs are not suitable, while others believe that cooled eggs play a key role in artificial hatching conditions by supporting embryo development. In our view, cooling eggs is a method used to regulate temperature, especially when the internal temperature of the incubator becomes too high. It's not always necessary to cool eggs—only when the temperature rises beyond an acceptable range and the embryos develop rapidly do we need to take action. Throughout the entire incubation process, if the temperature remains stable and within the ideal range, there’s no need to cool the eggs. However, when the temperature exceeds 25°C, especially during the later stages of incubation (after day 14), the embryos generate more heat, which can lead to overheating inside the machine. At this point, it's important to manage excess heat effectively. One common approach is to cool the eggs twice a day, lowering the temperature to around 32°C (89.6°F) and then allowing it to gradually rise back to the desired level. Another option is to adjust the hatch door opening. By monitoring the indicator lights on the thermostat, you can determine whether the door is open too wide or too little. If the red light stays on for too long, it means the incubator is losing too much heat, leading to unnecessary energy use. On the other hand, if the green light remains on without the red coming on, the heat isn't being properly released, and the temperature may continue to rise. The goal is to balance the door opening so that the heating element turns off more often than it turns on, ensuring efficient and controlled temperature management. Experience has shown that this kind of cooling method doesn’t necessarily improve hatching rates, but it helps maintain a stable environment. Moreover, it saves energy and ensures better control over the incubation process. In summary, cooling eggs should be done only when needed, based on actual conditions rather than just following a standard schedule. The ideal temperature isn’t just what’s shown on the thermometer—it also depends on the actual egg temperature in different areas of the incubator. In well-designed incubators, the temperature readings are accurate across all sections. But in poorly constructed ones, the temperature on the thermometer might not reflect the real condition of the eggs, especially in the center where it tends to get much hotter. In such cases, cooling the eggs becomes essential to ensure successful hatching.

Food Sweetener

Best Health Natural Sweetener Tagatose, which has a very similar taste and texture to sucrose. Sweetness is as 92% as sweet as sugar, but with only 38% of the calories.

Tagatose is generally recognized as safe (GRAS) by the FAO/WHO. USA Food and Drug Administration approved tagatose as a food additive in October 2003 and designated it as generally recognized as safe (GRAS). Korea Food & Drug Administration approved tagatose as health functional food for antihyperglycemic effect. European Food Safety Authority (EFSA) approved tagatose as novel food and novel food ingredient.

Since it is metabolized differently from sucrose, tagatose has a minimal effect on blood glucose and insulin levels. Tagatose is also approved as a tooth-friendly ingredient.

Tagatose is produced from Galactose through an enzymatic process. The health effects of Tagatose on blood glucose level after meal. Tagatose is a natural sweetener. a sweet fillers, suppress high blood sugar. It can improve the intestinal flora, and anti-tooth decay, eliminate bad breath.

1. Anti-hyperglycemic effect
2. Low Calorie : 1.5kcal/g

3. can improve the intestinal flora
4. Anti-tooth tooth decaying

5. Similar sweetness and sensory profile compared to sugar

Tagatose is an interesting natural sweetener that is just slightly less sweet than sugar. It has 92% of the sweetness but only 38% of the calories so it is useful as part of a calorie controlled diet. It is a monosaccharide with a simple molecular structure similar to glucose.

It has a good taste and a texture similar to sugar. It occurs naturally, but in small quantities in milk, also in certain fruits.

It has less than half the calories of sugar. It has a zero glycemic index. This makes it very suitable as part of a diabetic diet. Unlike most sugars it is not harmful to teeth, in fact it has been shown to help prevent damage to teeth. It is also a prebiotic. This means that it assists in the development of beneficial bacteria in the gut. It is also reputed to slow the absorption of glucose into the bloodstream, so it may be of additional use for diabetics in this regard.

1. Used for jam, jelly production, drinks, milk drinks, oyster sauce, soy sauce and other condiments accessories.

2. The pharmaceutical industry takes it as medicinal syrup sweeteners, thickeners, used in the production of high-end candy and hard candy.

3. Used in healthy products.

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