Search Results

Coating/Drying/Finishing/Gloss/Insulation

Egg products, such as egg whites or egg yolks, supply coating, gloss or finishing to foods within the baking category. Consumers expect a certain appearance on the outside of baked goods, such as color or finish.1 Food color overall is an indicator of quality, including the color of finished baked products.2 The proper coating or finish not […]

Coagulation/Thickening

Coagulation indicates a change from a fluid to a solid or semisolid (gel) state. The success of many cooked foods depends on the coagulative properties of proteins, particularly the irreversible coagulative properties of egg proteins. The property is one of the egg’s most important functional benefits for food formulators, as it enables eggs to bind […]

Clarification

Eggs, especially whites, can clarify or clear various fluid products, including consommé, broth and even wine. When the fluid is heated, added egg white coagulates, capturing and holding minute particles.1 Depending on the size and weight of the encased particles, the cooked whites may sink to the bottom, allowing the clarified mixture to be carefully poured […]

Browning/Color

“We eat with our eyes first,” says one article on baking,1 with color so important for baking success that companies actually make meters to measure it. Egg products can contribute to product color in two ways; browning on the product exterior in the case of baked goods, or the product itself such as coloring mayonnaise or […]

Binding

The binding property supplied by eggs to food manufacturers proves valuable in numerous applications ranging from appetizers through desserts. Binding may be related to its ability to coagulate and form gels, but in essence, it holds other ingredients together. This binding action mainly benefits product structure, texture and mouthfeel. In meat or fish formulations for […]

Antimicrobial

An antimicrobial by definition is an agent that either kills or stops the growth of microorganisms. Among the various identities the egg can claim, antimicrobial is one of them. Various egg white proteins exhibit antimicrobial properties. One example is lysozyme, which attacks the polysaccharide cell walls of Gram-positive bacteria.1 Lysozyme exhibits no significant functional property […]

Aeration/Foaming/Structure

Certain food formulations, particularly in baking, rely on aeration to provide proper product structure. Aeration can be achieved in several ways including biological (yeast), chemical (baking soda), mechanical (methods of mixing certain ingredients or the batter through whipping or beating), physical (lamination or steam), or a combination of those methods. Each is designed to introduce […]

Adhesion

The proteins in egg products, specifically in the whites, assist with adhesion and ingredient binding. When they are heated or exposed to acid, they coagulate, causing the egg product to change from a liquid to a semisolid or sold. When the proteins solidify, they function as an adhesive, connecting ingredients or food components with each […]

REAL Eggs vs. Egg Replacers

Over the past few years there’s been a great deal of discussion, research and application work done to replace eggs with various products.

Egg Functionality Videos

This video series highlights the multifunctional benefits of egg products in a variety of food formulations.