REAL Egg ingredients supply foods with more than 20 functional properties, including aeration, binding, coagulation, emulsification, foaming and whipping, to name just a few.
Adhesion
The proteins in egg products, specifically in the whites, assist with adhesion and ingredient binding.
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 muffin interiors.
The success of many cooked foods depends on the coagulative properties of proteins, particularly the irreversible coagulative properties of egg proteins.
Egg whites can be used to prepare edible packaging films, with the egg albumen similar in nature to other types of proteins used for this type of film.
Among all product attributes, taste outranks any other product attribute each and every year in an annual survey conducted by the International Food Information Council Foundation.
Consumers in the past few years indicate they are interested in increasing protein intake with the majority selecting eggs as their preferred option for protein fortification.
An increasing number of commercial bakeries are looking for more natural methods of extending shelf life and egg products can help maintain quality throughout the anticipated shelf life of baked goods.
Whether a food is crisp, creamy or chewy, the sensory experience of chewing and swallowing helps consumers enjoy and even identify their favorite foods.
American Egg Board
