When Value-Added Specialty Egg Products Are the Right Choice

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

2012-07-24 21:48:53

The All New


Egg-cellent information, Egg-ceptional presentations.  Many viewers of the functionality videos on American Egg Board’s website, wanted to know when new videos would be available.  Starting June 15th, six new videos will be offered.  The site will now have twelve videos that provide educational information about the unique and multiple functional properties of egg products.

The videos will cover such topics as value added egg products, production, safety and handling of egg products,  mouthfeel and texture of baked goods and prepared food and information on gluten-free formulations.  The primary narrator is Shelly McKee, Ph.D., associate professor in the Department of Poultry Science at Auburn University, Auburn, Alabama.

“I was so pleased the American Egg Board asked me to assist them on these important videos” says McKee. “A visual presentation of this caliber is like watching a technical paper come to life, with all the practical application information a formulator could wish in a condensed form.”

In addition to the videos, a series of quizzes enables food technologists to earn a certificate for Continuing Education, and a personal record log helps viewers keep track of their progress through the series. Extra features include a FAQ section and a conversion table for the various egg products available, liquid, solid (dried powders) or shell.

Egg products provide more than 20 functional properties for a diverse array of food products and categories. For more information about incredible egg ingredients or sources for egg products, visit or call 877-488-6143.

2012-07-05 13:15:58