Ingredient Applications - Rembrandt Foods

BAKERY What is baking without eggs? Well, subpar at best. That’s because eggs act as the “binder” for many baking applications and aid in texture and taste. When eggs are whipped, tiny air bubbles are created, causing a reaction in their protein matrix. This results in thickening that increases height and reduces density in baked goods. But don’t forget the importance of the yolk! The fat in an egg yolk actually carries and releases flavors from other ingredients. The yolk is also responsible for the beautiful golden color of fresh-baked goods.

MAYONNAISE, SAUCES & DRESSINGS It may come as no surprise that eggs are a crucial ingredient in a wide array of sauces and dressings. Egg yolk acts as a binder for sauces and emulsifies mixtures of oil and water. Egg yolk also creates a richness of flavor in sauce applications.

PASTAS & NOODLES Eggs are a popular base for noodles. Egg white proteins makes the dough of grain-based pasta and noodles more cohesive and firm, reducing gelation and leaking of starch granules. The yolk adds a rich yellow color while the fat content makes for more tender noodles.

DAIRY We all scream for ice cream, which means we all scream for eggs too! Premium ice creams are made with eggs – which are added during the freezing process to add richness and create a smoother texture. Eggs also deter freezer burn in ice cream and other frozen desserts like sorbet and frozen yogurt. And when talking about dairy we can’t forget to mention eggnog…eggs are kind of an essential ingredient after all!

CONFECTIONERY Eggs are a vital ingredient in many of the world’s favorite indulgences. Egg whites are essential in producing the rich foam needed to create delectable nougats and other whipped confections.

NUTRITIONAL From a nutritional standpoint, eggs provide an excellent source of protein, lipids, vitamins and minerals. Egg protein contains all nine essential amino acids and nine non-essential amino acids. Eggs are often the standard against which other protein sources are measured.
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PREPARED FOOD The freezer and refrigerated aisles are gaining in popularity as consumers seek quick meal solutions; however, taste and nutrition can’t be sacrificed for the sake of ease. Eggs check many boxes as a protein-rich, tasty and affordable ingredient in this segment.

PET FOOD Not only do humans benefit from the goodness of eggs, so do our beloved pets. Manufacturers commonly enrich pet food with eggs to add high quality protein and vitamins.

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Ingredients

BAKERY

MAYONNAISE, SAUCES & DRESSINGS

PASTA & NOODLES

DAIRY

CONFECTIONERY

NUTRITIONAL

PREPARED FOOD

Pet Food