Applications & Advantages

Functions

Functions	Functionale Rationale	Product Usage
Adhesive Properties	Adheres ingredients such as seeds and grains to food products.	Health bars, variety breads, snacks
Aeration and Structure Improvement	Egg proteins create foam in products resulting in lighter and airier products.	Meringues, mousses, soufflés, baked goods
Binding	Egg proteins provide the structure and coagulation properties to bind food products together.	Snack foods, meat products, prepared entrées
Browning	Provides desirable brown color to baked products.	Rolls, buns, variety breads
Clarification	Egg whites inhibit enzymatic browning and prevent cloudiness in beverages.	Wines, juices
Coagulation and Gelation	Egg whites and yolk proteins change from a fluid state to gel.	Cakes, frostings, custards, surimi
Coating	Locks in flavor and aroma.	Baked goods, snacks
Color	Xanthophylls pigments in egg yolk contribute yellow color to many foods.	Baked products, noodles, custards
Crystallization Control	Egg white proteins prevent crystallization of sugar and promotes smoothness of chocolate.	Confections
Emulsification	Phospholipids and lipoproteins serve as surface active agents stabilizing oil in water emulsions.	Salad dressings, sauces
Finish/ Gloss	Used universally in baking to improve product appearance. Egg wash gives surface gloss and shine.	Sweet breads, cookies, frostings
Flavor	Carries and enhances some flavors, and imparts desirable egg flavor.	Custards, confections
Freezability	Improves texture and acceptability of products going through freeze/thaw cycle.	Frozen doughs, microwaveable food
Humectancy	Holds moisture in food products to help increase shelf life.	Variety breads, rolls
Insulation	Keeps products from turning soggy.	Breads, frozen doughs
Mouthfeel Improvement	Provides substantial body and smoothness to foods.	Variety breads, sweet goods, puddings
pH	Stable pH.	Won't disrupt food product formulations
Shelf Life Extension	Keeps starch molecules moist and fresh.	Commercial bread formulations
Tenderization	Tenderizes foods naturally giving a soft surface feel.	Soft breads, rolls
Texture Improvement	Firms up the texture of food products and provides crumb improvement.	Rolls, light foods
Thickening	Thickens sauces and gravies, and adds body to achieve product improvement.	Sauces,toppings, prepared foods

Industry

Industry	Product Usage	Functional Rationale
Baking	Breads, pastries, custards, cakes, cookies	Adds richness, increases volume, and improves machine flexibility
Dairy	Ice cream, frozen desserts	Improves texture, decreases melting point, eliminates crystallization
Confectionery	Bars, fondants, fillings	Improves texture, decreases melting point, eliminates crystallization
Sauces	Mayonnaise, salad dressings, dips, and prepared foods	Binds sauces and emulsifies mixtures of oil and water
Meal Replacements	Energy bars for active and elderly	Provides excellent protein source, as well as other functional benefits
Beverages	Pourable yogurts, dietary drinks, and alcoholic beverages	Adds creamy texture and clarifies certain wines and juices
Prepared Foods	An ingredient in frozen and prepared entrées and side dishes	Improves texture and freeze/thaw microwave capabilities
Nutraceuticals	A protein supplement and a source for extraction of beneficial substances	Used for the extraction of lysozyme and other substances, such as yolk lecithin and sialic acid

Baking

Industry	Product Usage	Functional Rationale
Frostings	Thickens frostings and fillings	Coagulates and creates firm, smooth base
Breads	Standard breads and buns	Used as an egg wash to brown the crust and for flavor and structure in specialty breads and rolls
Sweet Goods	Egg custard fillings and tarts	Gels filling and adds color and richness to mass; excellent emulsifier
Cakes	Cakes of all sorts	Aeration adds volume, height, and builds ingredients into product matrix; provides structure
Cookies & Specialty Items	Meringues and other items where lighter texture is required	Allows for aeration of baked goods; provides structural benefits
Muffins & Popovers	Unique pastry effect obtainable only through use of eggs	Binds and produces desirable texture and mouthfeel; aeration builds volume
Frozen Products	Frozen dough and other items to control crystallization	Creates desirable characteristics in reheating and baking
Healthy Snack Bars	Protein-rich meal replacement bar	One of the highest-quality protein sources available

Other Industries

Industry	Product Usage
Cosmetics	The white is a popular ingredient for facial masks. The yolk is used in shampoos and conditioners.
Science	Both yolk and white are excellent culture media for laboratory growth of microorganisms.
Animal Feed & Pet Food	Ground dried shells are fed to laying hens as a source of calcium and protein. Egg is used to feed laboratory animals when a protein reference is required. Yolks and whites are used in pet foods.
Egg Proteins	Lysozyme is an excellent antibacterial agent in all foods. Avidin-biotin technology is used in medical diagnostic applications like immunology, gene probes, and histopathology.
Vaccine Manufacture	Eggs provide an excellent medium for the growth of viruses for making vaccines.