| Function |
Description |
Applications |
 |
|
Adhesive Properties |
Adheres ingredients such as seeds and grains to food products. |
• Health bars
• Variety breads
• Snacks
|
|
|
Aeration and Structure
Improvement
|
Egg proteins create foam in products resulting in lighter
and airier products. |
• Meringues
• Mousses
• Soufflés
|
|
|
Binding
|
Egg proteins provide the structure and coagulative properties
to bind food products together. |
• Snack foods
• Meat products
• Prepared entrées
|
|
|
Browning
|
Provides desirable brown color to baked products. |
• Rolls and buns
• Variety breads
|
|
|
Clarification
|
Egg whites inhibit enzymatic browning and prevent cloudiness
in beverages. |
• Wines
• Juices
|
|
|
Coagulation and Gelation
|
Egg white and yolk proteins change from a fluid state to gel. |
• Cakes and frostings
• Custards
• Fish surimi
|
|
|
Coating
|
Locks in flavor and aroma. |
• Baked goods
• Snacks
|
|
|
Color
|
Xanthophyll pigments in egg yolk contribute yellow color to
many foods. |
• Baked products
• Noodles
• Custards
|
|
|
Crystallization
Control |
Egg white proteins prevent crystallization of sugar and promotes
smoothness of chocolate. |
• Confections
|
|
|
Emulsification
|
Phospholipids and lipoproteins serve as surface active agents
stabilizing oil in water emulsions. |
• Salad dressings
• Sauces
|
|
|
Finish/Gloss
|
Used universally in baking to improve product appearance.
Egg wash gives surface gloss and shine. |
• Sweet breads
• Cookies
• Frostings
|
|
|
Flavor
|
Carries and enhances some flavors, and imparts desirable egg
flavor. |
• Custards
• Confections
|
|
|
Freezability
|
Improves texture and acceptability of products going through
freeze/thaw cycle. |
• Frozen doughs
• Microwaveable food
|
|
|
Humectancy
|
Holds moisture in food products to help increase shelf life. |
• Variety breads
• Rolls
|
|
|
Insulation
|
Keeps products from turning soggy. |
• Breads
• Frozen doughs
|
|
|
Mouthfeel
Improvement
|
Provides substantial body and smoothness to foods. |
• Variety breads
• Sweet goods
• Puddings
|
|
|
pH
|
Stable pH. |
• Won’t disrupt food product formulations
|
|
|
Shelf Life Extension
|
Keeps starch molecules moist and fresh. |
• Commercial bread
formulations
|
|
|
Tenderization
|
Tenderizes foods naturally giving a soft surface feel. |
• Soft breads
• Rolls
|
|
|
Texture Improvement
|
Firms up the texture of food products and provides crumb improvement. |
• Rolls
• Light foods
|
|
|
Thickening |
Thickens sauces, gravies and adds body to achieve product
improvement. |
• Sauces
• Toppings
• Prepared foods
|
