• 1.1 Assayed Egg Nutrient Values
• 1.2 Egg Vitamins
• 1.3 Egg Minerals
• 1.4 Egg Lipids
• 1.5 Egg Amino Acids 
• 1.6 Egg Chemistry
• 1.7 Eggs as Nutraceuticals

1.1 Assayed Egg Nutrient Values - back to top

FACT 1.1 — According to a study conducted by Food Processing magazine and the American Egg Board, food processors prefer real eggs over alternatives. They know eggs perform multiple functions in food product formulations and keep ingredient statements short and clean.

 

FACT 1.2 — Eggs have a high nutrient density because they provide excellent protein and a wide range of vitamins and minerals in proportion to their calorie count.

 

FACT 1.3 — Many additional ingredients are required to substitute for the functionality of eggs in a recipe or formula. Contemporary consumers, however, are turned off by food labels displaying synthetic additives and unfamiliar ingredients.

 

FACT 1.4 — Eggs contain an insignificant amount of trans fat. Similar to some fats and oils, eggs impart a rich texture, mouthfeel, flavor, and color to prepared foods.

 

FACT 1.5 — Whole eggs and egg whites in particular, are frequently used in product formulations to help create smooth and creamy finished products. In addition to their own ability to aid browning, alkaline eggs can improve browning of acidic products - which ordinarily will not brown - by reducing their acidity.

 

FACT 1.6 — Eggs are compatible in most food ingredient systems, blending without adverse reactions or difficulties.

 

1.7 Eggs as Nutraceuticals - back to top

Eggs have been considered a functional food for decades, and there are discoveries to come. “Specialty” egg products, such as Omega-3 and Vitamin E enriched eggs, offer the functionality of eggs, plus important nutrients essential to health. Substances derived from eggs have key benefits.

Sialic Acid. Shown to inhibit certain stomach infections.

PHOSPHOLIPIDS CONCENTRATION % PHOSPHATIDYLCHOLINE 80.5 PHOSPHATIDYLETHANOLAMINE 11.7 LYSOPHOSPHATIDYLCHOLINE 1.9 SPHINGOMYELIN 1.9 NEUTRAL LIPS AND OTHERS 3.7

Liposomes. Used as a controlled delivery mechanism for various drugs.

Immunoglobulin yolk. (IGY). An antibody found in egg yolks.

Egg Yolk Protein. (PHOSVITIN). Provides antioxidant benefits in food products.

Choline. Is important in brain development.

Yolk Lecithin. Has a high proportion of phosphatidylcholine. Egg lecithin contains 63% unsaturated fatty acids including Omega-3 acids, which have been shown to improve visual activity in infants and to improve fatty acid status.

Egg White Lysozyme. Is being marketed in pharmaceutical products and is used as a food preservative.

Shell Membrane Protein. Used to grow human skin fibroblasts experimentally for severe burns. Also being used in Japanese cosmetics.

FACT 1.7 — Eggs contribute valuable nutrients, from their high-quality protein to significant levels of beneficial vitamins, antioxidants, and other important nutrients all within one single ingredient.

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