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 FunctionalEgg.org video titled: Fine-Tuning Performance: When Value-Added Specialty Egg Products Are the Right Choice.