Egg whites are best known for their whipping properties. In fact, egg whites create the largest food foam possible, one that is six to eight times greater in volume than unwhipped liquid egg white. But what if egg product manufacturers could modify the chemistry of liquid egg white so that it would whip into a food foam more efficiently and consistently for those applications that are based on a foam applications such as angel food cake and meringue?
And what about the yolk, which is best known for its emulsifying properties? What if there was a way to make egg yolk a more efficient and consistent emulsifier for those applications that depend on this function…such as mayonnaise and cream sauces?
Product developers can turn to value-added specialty egg product ingredients when consistent and efficient functionality is required in food formulations. Through the use of physical processing, the chemistry of these ingredients has been fine-tuned by egg processors to provide improved performance.
When the foam is a critical characteristic of the finished product, as in the case of angel food cake or meringue, formulators should consider using high-whip egg whites. Available in dried, refrigerated liquid or frozen, high-whip egg whites whip into a food foam faster and more consistently than regular egg white. Liquid and frozen high-whip whites typically contain sodium lauryl sulfate to enhance foaming. Dried high-whip whites are produced by holding the egg white solids at high temperatures for an extended period of time.
Egg product manufacturers can enzymatically treat the egg yolk’s inherent all-natural emulsifier lecithin. This changes its chemistry to a form with increased solubility, improved emulsification and enhanced heat stability. Because this enzymatic heat treatment is not considered a processing aid, enzyme modified egg yolk does require declaration on the ingredient panel. Available in dried, refrigerated liquid or frozen, enzyme modified egg yolk is extremely useful in applications that rely on egg yolks for emulsification, such as mayonnaise, salad dressings and sauces.
For more on the story of Specialty Egg Products, visit FunctionalEgg.org.