EMULSIFICATION
The phospholipids, lipoproteins and proteins found in egg yolks are surface-active agents that enable the formation of emulsions between unmixable liquids such as oil and water.
FLAVORThe egg is often an essential ingredient when it comes to taste. Egg yolks contain fats that carry and blend flavors when used in foods. Eggs provide a well-rounded, yet neutral, richness.
PROTEIN ENRICHMENT
If you are looking for protein, look no further than eggs! They are commonly recognized as the “gold standard” of protein, against which all other proteins are measured.
BINDING & GELLING
Egg proteins can change from a fluid state to a gel, providing the structure and coagulative properties needed to bind food products together.
LEAVENINGWhen eggs are beaten, they transform into a foam that is up to eight times their original volume with reduced density. Beaten egg whites hold millions of tiny air bubbles – which leavens angel food, sponge cakes, meringues, and soufflés.
WHIPPING & FOAMING
An egg’s viscosity is ideal for incorporating air cells during the whipping or beating process. By doing so, air bubbles decrease in size and increase in number to create a foam.
CRYSTALLIZATION CONTROL
In frozen prepared foods and ice cream, egg products are greatly beneficial. They can control ice crystallization – which helps to prevent sogginess in final prepared meals. Egg white proteins also prevent crystallization of sugar to promote smoothness in chocolate.
THICKENING AGENT
When two unfolded protein molecules with oppositely charged ends approach each other, the molecules unite or coagulate. This causes the egg product to change from a liquid to a semi-solid or solid. Coagulation influences egg products’ ability to foam, seal, and thicken.
BROWNING & COATING
When exposed to heat, proteins in egg products participate in the Maillard reaction, producing a desirable brown color. Egg yolk contains xanthophyll, which has a yellow-orange pigment, contributing to the rich color of various foods.
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