This video series highlights the multifunctional benefits of egg products in a variety of food formulations. Discover the unique functionality of egg products from aeration to coagulation.

Aeration in Baked Goods


Extending the Shelf Life of Baked Goods


Baked Desserts


Coagulation in Baked Goods


Coagulation in Refrigerated Desserts


Controlling Crystallization


Ensuring the Safety of Egg Products


How Egg Products Contribute to Gluten-Free Formulations


Emulsification Properties of Egg Yolk


Foaming Properties of Egg Whites


Prepared Foods – How Egg Products Contribute to Mouthfeel and Texture


Fine-Tuning Performance – When Value-Added Specialty Egg Products Are the Right Choice