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Dried Egg Whites

Egg whites, also called albumen, are increasingly sought out by food formulators who are trying to boost the protein content of all types of foods. This is because egg whites are almost all protein and water. Thus, when dried, egg whites are a concentrated source of high-quality protein.

 
Many food manufacturers find that when a formulation calls for egg white, it is easiest to work with whites that have been already separated from the whole egg and dried into a powder form. With most of the moisture removed, dried egg whites have a long shelf life and are shelf stable. 

Dried egg whites readily reconstitute and easily blend with other dry ingredients. One pound of dried egg white reconstitutes with water to yield 8 pounds of liquid egg whites.

In the United States, dried egg whites are usually produced by spraying atomized liquid egg white into a heated drier chamber. A continuous flow of accelerated heated air removes most of the moisture. The resulting ingredient is referred to as spray-dried egg white, spray-dried egg white solids or spray-dried egg albumen. Egg white can also be dried on trays or pans to create a flake or granular form.

Glucose, a reducing sugar, is removed from egg whites before drying to produce a product with excellent storage stability. Whipping aids such as sodium lauryl sulfate may be added to dried egg white products at less than 0.1% by weight of the liquid prior to drying. The sodium lauryl sulfate functions as an emulsifier and a thickener to help build volume and to stabilize the foam when beating or whipping the end product. 
Dried egg white with sodium lauryl sulfate is often referred to as high-whip dried egg white.

Specifications for any of these forms vary by supplier; however, in general, spray-dried egg white with glucose removed has a moisture content of 8.5%, a protein content of about 82%, and no significant fat or carbohydrates. The rest is water and ash. This product, if kept dry, has almost an infinite shelf life.

Food manufacturers use dried egg whites in a variety of applications including frozen desserts, bakery mixes, meringues, coatings and batters. Recent innovative applications include high-protein snack chips and par-cooked pasta used in heat-and-eat soups and entrees. 

2015-01-19 23:08:50
 

Yolk's on You: Successful Formulating

While the benefits of whole eggs and egg whites are well-known and celebrated, last fall the consulting and research group Sterling-Rice in Boulder, Colo., named 2014 the “Year of the Yolk” in its annual “Cutting-Edge Dining Trends” report, bringing the yolk into the spotlight.

In January Restaurant.com predicted eggs would star in dishes in every daypart, not just breakfast, as the number one dining trend for 2014. Aside from being a tasty addition in foodservice establishments to everything from egg salad and omelets to more creative culinary concoctions such as egg topped burgers and pizzas, egg yolks play an important role in food manufacturing.

Salted yolk remains a staple for mayonnaise and salad dressing manufacturers for its emulsification properties, stemming from its composition of low-density lipoproteins. Pasta benefits, too, because egg yolks serve as a natural protein binder for all types of noodles. Plain dried egg yolk contains 30-32% protein and liquid/frozen egg yolk protein ranges from 15.3-16.0%. This binding capability is particularly useful in par-cooked pasta sold refrigerated under modified packaging conditions, or in prepared foods sold either refrigerated or frozen.

Egg yolks can supply a rich, golden color to pasta and baked goods, help bind, coagulate, act as a humectant to absorb moisture and of course, emulsify. Egg yolk thickens and binds when heated due to the protein denaturation making egg yolks a popular addition in meat and meat substitute patties and hot creamy sauces.

Egg yolks are available in dried, liquid and frozen forms. Typically, further processed frozen egg yolk will be comprised of either 10 percent salt or sugar. This is added to the egg yolk to inhibit gelation and avoid increasing the ingredient’s viscosity. Freezing the egg yolk does not affect their emulsification properties.

An enzyme modified egg yolk possesses high water solubility, enhanced emulsifying properties and has greater heat stability. In addition, the egg yolk features a full complement of impressive nutritional values.

2015-01-07 17:40:31