| Functions |
 |
| Function |
|
Description |
|
Application |
|
| 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, souffles, baked goods |
|
| 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, buns, variety breads |
|
| Clarification |
|
Egg whites inhibit enzymatic browning and prevent cloudiness
in beverages. |
|
Wines, juices |
|
Coagulation
and Gelation |
|
Egg whites and yolk proteins change from a fluid state to
gel. |
|
Cakes, frostings, custards, 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 and gravies, and adds body to achieve product
improvement. |
|
Sauces, toppings, prepared foods |
|
