| Industry |
 |
Product Usage |
|
Functional Rational |
|
| Baking |
|
Breads, pastries, custards, cakes, cookies |
|
Adds richness, increases volume, and improves machine
flexibility |
|
|
Dairy
|
|
Ice cream, frozen desserts |
|
Improves texture, decreases melting point, eliminates
crystallization |
|
| Confectionery |
|
Bars, fondants, fillings |
|
Improves interior texture, stabilizes, adds richness
and flavor |
|
| Sauces |
|
Mayonnaise, salad dressings, dips,
and prepared foods |
|
Binds sauces and emulsifies mixtures of oil and water |
|
| Meal Replacements |
|
Energy bars for active and elderly |
|
Provides excellent protein source, as well as other
functional benefits |
|
| Beverages |
|
Pourable yogurts, dietary drinks, and alcoholic beverages |
|
Adds creamy texture and clarifies certain wines and
juices |
|
| Prepared Foods |
|
An ingredient in frozen and prepared entrées
and side dishes |
|
Improves texture and freeze/thaw microwave capabilities |
|
| Nutraceuticals |
|
A protein supplement and a source for extraction of
beneficial substances |
|
Used for the extraction of lysozyme and other substances,
such as yolk lecithin and sialic acid |
|
| BAKING |
| Industry |
|
Product Usage |
|
Functional Rational |
|
| Frostings |
|
Thickens frostings and fillings |
|
Coagulates and creates firm, smooth base |
|
|
Breads
|
|
Standard breads and buns |
|
Used as an egg wash to brown the crust and for flavor
and structure in specialty breads and rolls |
|
| Sweet Goods |
|
Egg custard fillings and tarts |
|
Gels filling and adds color and
richness to mass; excellent emulsifier
|
|
| Cakes |
|
Cakes of all sorts |
|
Aeration adds volume, height, and builds ingredients
into product matrix; provides structure
|
|
| Cookies & Specialty Items |
|
Meringues and other items where lighter texture is required |
|
Allows for aeration of baked goods; provides structural
benefits
|
|
| Muffins & Popovers |
|
Unique pastry effect obtainable only through use of
eggs |
|
Binds and produces desirable texture and mouthfeel;
aeration builds volume
|
|
| Frozen Products |
|
Frozen dough and other items to control crystallization |
|
Creates desirable characteristics in reheating and baking |
|
| Healthy Snack Bars |
|
Protein-rich meal replacement bar |
|
One of the highest-quality protein sources available |
| |
| OTHER INDUSTRIES |
| Industry |
|
Product Usage
|
|
| Cosmetics |
|
The white is a popular ingredient for facial masks.
The yolk is used in shampoos and conditioners.
|
|
| Science |
|
Both yolk and white are excellent culture media for
laboratory growth of microorganisms.
|
|
| Animal Feed & Pet Food |
|
Ground dried shells are fed to laying hens as a source
of calcium and protein. Egg is used to feed laboratory
animals when a protein reference is required. Yolks
and whites are used in pet foods.
|
|
| Egg Proteins |
|
Lysozyme is an excellent antibacterial agent
in all foods. Avidin-biotin technology is used in medical
diagnostic applications like immunology, gene probes,
and histopathology. |
|
| Vaccine Manufacture |
|
Eggs provide an excellent medium for the
growth of viruses for making vaccines. |
| |
|
|
