REAL Egg Functionality

REAL Egg ingredients supply foods with more than 20 functional properties, including aeration, binding, coagulation, emulsification, foaming and whipping, to name just a few.

The proteins in egg products, specifically in the whites, assist with adhesion and ingredient binding.
Certain food formulations, particularly in baking, rely on aeration to provide proper product structure.
Among the various identities the egg can claim, antimicrobial is one of them. Various egg white proteins exhibit antimicrobial properties.
The binding property supplied by eggs to food manufacturers proves valuable in numerous applications ranging from appetizers through desserts.
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.
Eggs, especially egg whites, can clarify or make various fluid products clear, such as consommé, broth and wine.
The success of many cooked foods depends on the coagulative properties of proteins, particularly the irreversible coagulative properties of egg proteins.
Egg products, such as egg whites or egg yolks, supply coating, gloss or finishing to foods within the baking category.
Crystallization Control
Food crystals are neither good nor bad because some are beneficial to food while others are detrimental. The key is control.
Edible Packaging
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.
Nature designed multiple functions into the egg, including its ability to emulsify.
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.
Humectancy, particularly in baked goods, requires the formulator achieve a delicate balance between moist eating quality and water activity control.
Leavening is basically the production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
pH Stability
While whole eggs are relatively pH neutral, egg white is one of the few food products that is naturally alkaline.
What is it about eggs that contribute the elusive quality of ‘richness’ to a dish?
Shelf Life Extension
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.
Tenderization / Texture
Whether a food is crisp, creamy or chewy, the sensory experience of chewing and swallowing helps consumers enjoy and even identify their favorite foods.
Eggs and egg whites can be whipped into a foam for aeration and to improve product texture and appearance.
FAQs about formulating with REAL Eggs
REAL eggs supply more than 20 functional properties in formulation, including binding, aeration, emulsification and coagulation to name a few.
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.