Egg Science Videos

With Dr. Shelly McKee


  • How do Eggs Form a Foam?

    0:33 Egg whites uniquely can form a foam up to six to eight times the volume of the original liquid.

  • What Causes Eggs to Coagulate?

    0:44 A unique property of egg proteins is coagulation which helps to set the final three-dimensional structure of the food product.

  • How do Eggs Assist with Gelation?

    0:36 Gelling is another unique property of egg proteins that entraps water in a food product.

  • How do Eggs Form a Stable Emulsion?

    0:47 Egg yolk proteins help form stable emulsions from immiscible liquids such as oil and water.

  • How do Eggs Aid in Humectancy?

    0:54 Egg proteins and egg yolk lipids bind moisture to help retard staling and improve product quality.

  • What are the Advantages of Using Egg Products in Baked Goods?

    1:04 Egg ingredients supply baked goods with multiple functions including aeration, color and anti-staling properties.

  • What Functional Benefits do Eggs Bring to Noodle Applications?

    0:52 Egg ingredients improve dough machinability, texture and appearance in frozen and retort applications.

  • What Functional Benefits do Eggs Give to Sauces & Dressings?

    0:38 Egg yolks provide emulsifying properties to lend a smooth, creamy texture and mouthfeel.

  • Are Eggs Suitable Protein for Vegetarian Diets?

    0:37 Egg ingredients are an acceptable source of high-quality protein in many vegetarian diets.

  • What Causes Egg Allergies and Can They be Outgrown?

    0:46 Food allergies are an undeniable reality, however the good news is that most children can outgrow an egg allergy.

  • How Many Functional Benefits do Eggs Have?

    0:31 Eggs provide 20+ functional ingredients beneficial to formulators and help craft simpler ingredient statements.

  • What are the Temperatures at Which Egg Products Coagulate?

    0:55 Egg products coagulate at different temperatures and can be affected by additions such as sugar and salt.


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