Value-Added Specialty Egg Products

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 also 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 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 information about other value-added specialty egg products, including an in-depth explanation of the science behind their physical transformation, please consider viewing the video titled: Fine-Tuning Performance: When Value-Added Specialty Egg Products Are the Right Choice.

2013-11-25 14:18:21

Baked Egg Ingredients May Improve Tolerances

Egg allergy affects around 2% of children younger than 5 years old. While studies show that 80% of children eventually outgrow egg allergy, and most in the general population do so by school age, there are still many children retaining egg allergy into their teenage years. It appears that the longer the egg allergy persists, the less likely tolerance develops. This makes eating a variety of foods, in particular outside the home, very challenging, as eggs are present in many prepared foods.

According to a study published in the August 2012 issue of the Journal of Allergy and Clinical Immunology, research indicates that some egg-allergic individuals can tolerate baked egg (as in a muffin), as heating decreases allergenicity by altering the protein structure responsible for triggering an allergic reaction. Recognizing this, researchers characterized the  immunologic changes associated with ingestion of baked egg and evaluated the role that baked egg diets play in the development of tolerance to regular egg.

Results indicated that the majority of subjects with egg allergy can tolerate baked egg. Long-term ingestion of baked egg is well tolerated and accelerates the development of tolerance to regular egg. These findings present an important shift in the treatment paradigm for egg allergy, as clinical management can improve the quality of life of egg-allergic children and ideally, promote earlier tolerance development.

2013-11-11 05:00:50