0:33 Egg whites uniquely can form a foam up to six to eight times the volume of the original liquid.
0:44 A unique property of egg proteins is coagulation which helps to set the final three-dimensional structure of the food product.
0:36 Gelling is another unique property of egg proteins that entraps water in a food product.
0:47 Egg yolk proteins help form stable emulsions from immiscible liquids such as oil and water.
0:54 Egg proteins and egg yolk lipids bind moisture to help retard staling and improve product quality.
1:04 Egg ingredients supply baked goods with multiple functions including aeration, color and anti-staling properties.
0:52 Egg ingredients improve dough machinability, texture and appearance in frozen and retort applications.
0:38 Egg yolks provide emulsifying properties to lend a smooth, creamy texture and mouthfeel.
0:37 Egg ingredients are an acceptable source of high-quality protein in many vegetarian diets.
0:46 Food allergies are an undeniable reality, however the good news is that most children can outgrow an egg allergy.
0:31 Eggs provide 20+ functional ingredients beneficial to formulators and help craft simpler ingredient statements.
0:55 Egg products coagulate at different temperatures and can be affected by additions such as sugar and salt.