Transcript American Egg Board - USA Poultry & Egg Export Council

Egg Product Functionality
Shelly McKee, Auburn University
American Egg Board
USAPEEC
Nature’s Most Perfect Food – The Egg!
Egg Industry Structure
Producers
Shell Egg Grading
Further Processors
Food Manufacturers
Bakery Supply
Food Brokers
End Users
Nature’s Most Perfect Food – The Egg!
1.2
Egg Products Processing
Overview
HOLDING
BREAKING
Refrigerated
no longer than
7 to 10 days
and separating yolks,
whites, shells
– Filtered
– Mixed
– Chilled
PASTEURIZATION
PACKAGING
REFRIGERATED
LIQUID EGG
PRODUCTS
FROZEN EGG
PRODUCTS
The design and construction of
EGG PROCESSING EQUIPMENT
meets E-3-A or 3-A Sanitary Standards
DRIED EGG
PRODUCTS
Nature’s Most Perfect Food – The Egg!
1.3
Processed Egg Products
Processed to fit foodservice and food industry
ingredient specifications.

Refrigerated (as liquid)

Frozen (as liquid)

Dried

Specialty Products
Nature’s Most Perfect Food – The Egg!
3.1
Advantages of Using
Processed Egg Products
• Reduced Risk of Contamination
• All Liquid, Frozen and Dried egg products are pasteurized
• There has never been a food-borne illness associated with
pasteurized egg products
• Extended shelf-life



Refrigerated liquid egg products – 12 weeks at 4 C
Frozen egg products- 1 year or more
Dried egg products - 1 year or more with no
refrigeration required
Nature’s Most Perfect Food – The Egg!
Advantages of Using
Processed Egg Products
• Convenience
• Easy Storage
• No extra labor for breaking shell eggs
• Always ready to use
• Consistent Baking Performance
• Uniform egg solid consistency
• Ease of formulation
• Product stability over time
Nature’s Most Perfect Food – The Egg!
Egg Nutrition
Egg Nutrition Profile - medium to large egg
Calories
80
Protein
6.3 g
Total fat
5g
monounsaturated
2g
polyunsaturated
0.7 g
saturated fat
1.5 g
cholesterol
213 mg
carbohydrates
0.6 g
sodium
63 mg
Nature’s Most Perfect Food – The Egg!
Frozen Egg Product
Equivalency to Shell Eggs
FROZEN
PRODUCT (Kg)
SHELL
EGG*
(No.)
Whole
0.45
9
0.113 solids +
0.34 water
Yolks
0.45
22
0.20 solids +
0.25 water
White
0.45
14
0.05 solids +
0.40 water
EGG SOLIDS (Kg)
Nature’s Most Perfect Food – The Egg!
Refrigerated Liquid Egg
Products- 12 week shelf-life

Whole eggs, whites or yolks

Sugared egg yolks

Salted whole eggs or yolks

Scrambled egg mix

Cooked scrambled eggs

Extended shelf life whole eggs,
whites or scrambled egg mix
Nature’s Most Perfect Food – The Egg!
3.2
Frozen Egg Products- up to 1
year shelf-life

Whole eggs, whites or yolks

Scrambled egg mix

Salted whole egg or yolks

Sugared egg yolks

Whole eggs and yolks with
corn syrup

Whole eggs with citric acid

Whole eggs with corn syrup
Nature’s Most Perfect Food – The Egg!
3.3
Egg Nutrients –
Liquid/Frozen
Source: Agricultural Research Service, USDA, 1994.
Liquid/Frozen
(per 100g)
Whole
Egg
Yolk
Sugared
Yolk
Salted
Yolk
White
Protein – g
11.95
15.5
13.8
14
9.8
Moisture – g
75.85
56.2
51.25
50.8
88.55
Fat (Total Lipid) – g
10.2
25.6
22.75
23
0
Ash – g
0.95
1.55
1.4
10.6
0.6
Carbohydrate – g
1.05
1.15
10.8
1.6
1.05
Calories – cal
148
303
307
274
47
Cholesterol – mg
432
1075
959
955
0
Nature’s Most Perfect Food – The Egg!
2.6
Refrigerated Liquid Eggs
Usage:
Foodservice and the commercial food industry
Availability: Bulk tank trucks, totes, metal or plastic containers,
polyethylene coated fiber or laminated foil and
paper cartons, and hermetically sealed polyethylene
bags. Container size from small bags to cartons
(8 oz. to 5 lb.) and lacquer coated tins and plastic
pails up to 40 lb.
Advantages: Pasteurized, quick and easy to use, 12 week shelflife at 4 C (only when not opened)
Storage
& Handling: Store according to processor’s recommendations.
Use within four to five days once opened except
for extended shelf life products for which the
supplier’srecommendations should be followed
Nature’s Most Perfect Food – The Egg!
3.2
Nature’s Most Perfect Food – The Egg!
Frozen Egg Products
Usage:
As an ingredient for the food industry
Availability: 4, 5, 8 and 10 lb. pouches or waxed
plastic cartons, and 30 lb. containers
Advantages: Long shelf life (1 year), functionality,
variety blends
Storage &
Handling:
Keep frozen at temperatures below
10F (-12C). Use as soon as possible
Nature’s Most Perfect Food – The Egg!
3.3
Nature’s Most Perfect Food – The Egg!
Dried Egg Products

Whole egg or yolk solids

Dried egg or scrambled egg mix

Various types of whole egg solids

Free flowing whole egg or yolk solids

Stabilized (glucose free) whole egg
or yolk solids

Blends of whole egg and/or yolk with
carbohydrates
Nature’s Most Perfect Food – The Egg!
3.4
Egg Nutrients –
Dried
Source: Agricultural Research Service, USDA, 1994.
Dried
(per 100g)
Whole
Egg
Yolk
White
Protein – g
47.35
34.25
81.1
Moisture – g
3.1
2.95
5.8
Fat (Total Lipid) – g
40.95
55.8
0
Ash – g
3.65
3.4
5.3
Carbohydrate – g
4.95
3.6
7.8
Calories – cal
594
666
382
Cholesterol – mg
1715
2335
0
Nature’s Most Perfect Food – The Egg!
2.6
Dried Egg Products
Usage:
As an ingredient especially for the
food industry
Availability:
Foodservice – 6 oz. pouches,
3 and 25 lb. poly packs
Commercial – 25 and 50 lb. boxes,
150, 175 and 200 lb. drums
Advantages: Long shelf life (>1 yr), stable and
mixable
Storage &
Handling:
Keep in dry storage away from
extreme temperatures and strong
odors. Use pallets
Nature’s Most Perfect Food – The Egg!
3.4
Nature’s Most Perfect Food – The Egg!
Specialty Egg Products
Marketed to institutional and consumer users.








Diced hard-cooked, peeled eggs*
Refrigerated whole hard-cooked, peeled eggs,
plain or pickled*
Frozen hard-cooked eggs*
Frozen quiche mixes
Frozen scrambled egg mix
Dried scrambled egg mix
Other frozen pre-cooked products*
Ultra-pasteurized liquid egg products
*Cooked egg products are not processed under USDA supervision.
Nature’s Most Perfect Food – The Egg!
3.5
FUNCTIONS

COAGULATION

EMULSIFICATION

FOAMING

RETARD CRYSTALLIZATION
Nature’s Most Perfect Food – The Egg!
4.0
Coagulation/ Gelation
changes in structure of egg proteins (yolk and
albumen) resulting in thickening or change from a
fluid to solid or semi-solid state
Nature’s Most Perfect Food – The Egg!
Thickening & Coagulation
Whipping or heating allows products that contain eggs
to thicken and/or coagulate, converting the mixture
from a liquid state to a solid or semi-solid state.
 Can use both yolks and whites
 Binds products naturally
 Suspends other ingredients
 Gelling agents in custards
 Thickening agents in soft pie fillings when
the egg custard is heated
 Creates texture and height
 When the egg foam is heated, creates
structural stability
Nature’s Most Perfect Food – The Egg!
4.1
Coagulation/ Gelation induced by:
Heat - protein denaturation
Mechanical means - beating, chopping
Sugar - raises temp. of coagulation
Acids- decrease temperature of
coagulation
Alkali- high alkali can induce gelling of
egg white
Nature’s Most Perfect Food – The Egg!
Eggs For Coating And
Binding
With heat, egg coagulation imparts rigidity causing
mixtures to gel and ingredients to adhere.

Egg white is an excellent binding
ingredient

No essential differences are found in
binding properties of dried whole egg
and yolk and those of fresh liquid eggs
Nature’s Most Perfect Food – The Egg!
4.5
Emulsions/Surface activitya stable mixture of two immiscible liquid phases, one
which is dispersed in the other
Mayonnaise
Nature’s Most Perfect Food – The Egg!
Emulsification
The phospholipids, lipoproteins and proteins found
in egg yolks are surface active agents that enable
the formation of emulsions from immiscible liquids
such as oil and water.
Nature’s Most Perfect Food – The Egg!
4.6
Emulsions/Surface activity
3 Components necessary for an
oil-in-water emulsion
a) oil
b) water
c) interface, proteins,
phospholipids, lipoproteins
Water
Oil
Proteins, phospholipids,
lipoproteins
Nature’s Most Perfect Food – The Egg!
Factors Affecting
Emulsification

Freezing

Temperature

Acid

Salt

Drying
Nature’s Most Perfect Food – The Egg!
4.7
Eggs For Aeration
When eggs are beaten, air is incorporated,
creating a lighter, more air-filled product.

Distinct cellular structure from eggs’
leavening action

Structural framework helps to hold
product together

Increased volume for lighter foods

Airy texture and smooth mouth-feel

More integrated, sponge-like texture
Nature’s Most Perfect Food – The Egg!
4.8
Foaming/Surface activitycolloidial dispersion in which a
gaseous phase is dispersed in a
liquid phase
air trapped during beating
air bubbles decrease in size
and increase in number
as more air is incorporated the
foam becomes stiff
Nature’s Most Perfect Food – The Egg!
Factors Affecting Egg
Foams

Degree of beating

Water

Blending

Manipulation

Homogenizing

Heat

Temperature

Copper

pH

Sugar

Fat

Acid

Salt
Nature’s Most Perfect Food – The Egg!
4.9
Foaming/Surface activity- egg white
foam ability (volume) due to ovalbumin
foam stability due to ovomucin
yolk contamination -”fat bullets” destroy
foam
Nature’s Most Perfect Food – The Egg!
Additives Affecting Foams

Acid

Surfactant

Water

Ester

NaCl

Chemical modifier

Sugar

Emulsifier

Egg yolk

Stabilizer

Oil
Nature’s Most Perfect Food – The Egg!
4.11
Control Of Crystallization

Eggs are used in confectionery
products and ice creams to
control crystallization
of water molecules and
create smooth texture
and mouth-feel
Nature’s Most Perfect Food – The Egg!
4.13
APPLICATIONS

BAKING CATEGORIES

EGG USAGE

FLAVOR & COLOR

HUMECTANCY & SHELF LIFE BENEFITS

BREAD EFFECTS

SWEET BAKED GOODS

HEALTH BARS
Nature’s Most Perfect Food – The Egg!
5.0
Egg Baking Categories
Industry
Product Usage
Functional Rationale
Breads
Used in standard breads and buns
Sweet Goods
Used in egg custard fillings and tarts
Cakes
Eggs add volume and height to cakes
of all sorts
Cookies & Specialty Items
Used in meringues and other items
where lighter texture is required
Creates unique pastry effect
obtainable only through use of eggs
• Used as an egg wash to brown the
crust and for flavor and structure in
specialty breads and rolls
• Gels filling and adds color and richness
to mass
• Excellent emulsifier
• Works to aerate and build ingredients
into product matrix
• Eggs provide structure
• Eggs allow for aeration of baked goods
• Eggs provide structural benefits
• Binds and produces desirable texture
and mouth-feel
• Aeration of eggs build volume
• Coagulates and creates firm, smooth
base
• Creates desirable characteristics in
reheating and bake-off
• Eggs are one of the highest quality
protein sources available
Muffins & Popovers
Frostings
Used to thicken frosting and fillings
Frozen Products
Used in frozen dough and other items
to control crystallization
Adds protein and makes them a meal
replacement
Healthy Snack Bars
Nature’s Most Perfect Food – The Egg!
5.1
Egg Usage
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 interior texture, stabilizes, adds
richness and flavor
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
As an ingredient in frozen and prepared
entrées and side dishes
• Improves texture and freeze/thaw
microwave capabilities
Nutraceuticals
Used as a protein supplement and as a
source for extraction of beneficial
substances
• Used for the extraction of lysozyme and
other substances such as yolk lecithin and
sialic acid
Nature’s Most Perfect Food – The Egg!
5.1
Flavor And Color

Eggs contain fats which
carry and meld flavors in
food products

Eggs add flavor and
enhance other flavors

Egg yolks impart rich color
and are used to fortify
whole egg blends for a
deeper color
in baked products
Nature’s Most Perfect Food – The Egg!
5.2
Humectancy And Shelf
Life Benefits

Eggs improve cell structure and enable
products to maintain structure during
baking, thus reducing moisture loss from
baked products

Egg proteins also bind water, making it
less available for microorganisms to grow
and cause spoilage
Nature’s Most Perfect Food – The Egg!
5.3
Breads
Functional Rationale:
 Browning qualities (e.g., golden brown crust)
 Structural desirability
 Egg white imparts crisper crust to hard rolls and
hearth rolls
 Adds flavor benefits
 Adheres seeds and grains to the outside of bread
 Adds color to egg breads and varieties
 Adds nutritional benefits
Nature’s Most Perfect Food – The Egg!
5.4
Frostings And Glazes
Functional Rationale:
 Structural desirability and binding benefits;
create texture and height (volume)
 Adds rich flavor to mass
 Allows other ingredients to adhere
 Emulsifies
 Helps prevent crystallization
in boiled frostings
Nature’s Most Perfect Food – The Egg!
5.5
Glaze Variations
Glaze
Result
Egg + Salt
Egg + Milk
Egg + Water
Shiny surface
Medium shiny surface
Less intense shine, golden
surface
Shiny golden surface
Shiny brown surface
Light colored, crisp surface
Sticky surface for adhering
nuts and/or seeds
Transparent shiny surface
Egg yolk + Water
Egg yolk + Cream
Egg white
Egg white + Water and
nuts and/or seeds
Egg white + Milk
Nature’s Most Perfect Food – The Egg!
5.5
Sweet Baked Goods
Functional Rationale:

Browning qualities (e.g., golden brown crust)

Structural desirability and binding benefits

Aeration of baked goods

Adds rich flavor to mass

Adds color to yellow cakes, cookies and
Danish pastry

Gels fillings such as custards
Nature’s Most Perfect Food – The Egg!
5.6
Health Bars
Functional Rationale:

Structural desirability and binding benefits

Binds other ingredients

Improves nutritional value

One of the highest protein sources available

Flavor carrier

Adds richness to mass
Nature’s Most Perfect Food – The Egg!
5.7
Egg Replacers

Consumer research has shown that
Americans know it is okay to eat eggs

American Egg Board research indicates
manufacturers’ aversion to egg replacers

No replacer can adequately perform
all the functions of real eggs
Nature’s Most Perfect Food – The Egg!
6.4
Additives "generally recognized as safe" (GRAS)
by FDA
SUGAR (10%) – used as sweetener in an endless list of food
products.
SALT (10%) – used to stabilize frozen salted egg yolk
SODIUM LAURYL SULFATE (<0.1%)- improves whipping properties
of dried egg whites
TRIETHYL CITRATE- (0.25%) improving whipping properties of egg
whites
CITRIC ACID (0.11%)– protect color and improve protein functionality
CORN SYRUP – sweetener, flavoring, used to increase solids
Nature’s Most Perfect Food – The Egg!
Additives "generally recognized as safe"
(GRAS) by FDA
TEXTURIZERS/STABILIZERS/THICKENERS – (<3.0%) used in foods to
help maintain uniform texture or consistency. These are substances that
are commonly called binders. Examples are gelatin and carrageenan
SODIUM BENZOATE and POTASSIUM SORBATE (0.1%) – mold
inhibitor used in preservation of hard boiled and peeled eggs
SODIUM SILICOALUMINATE(<2.0%) – used as an anticaking
agent
Nature’s Most Perfect Food – The Egg!
Liquid or Frozen Egg Products
Specification
Whole
Yolk
White
Total Microbial
Count/g
<5,000
<5,000
<5,000
Yeast
10 max
10 max
10 max
Mold
10 max
10 max
10 max
Coliforms
10 max
10 max
10 max
ALL MUST BE SALMONELLA NEGATIVE
Nature’s Most Perfect Food – The Egg!
Dried Solids
WHOLE
YOLKS
WHITES
PLAIN
FREE (2)
FLOWING
PLAIN
FREE (2)
FLOWING
SCRAM.
EGG
SPRAY
DRIED
PAN DRIED
<10,000
<10,000
<10,000
<10,000
<10,000
<10,000
<10,000
10 max.
10 max.
10 max.
10 max.
-
10 max.
10 max.
Mold
10 max.
10 max.
10 max.
10 max.
-
10 max.
10 max.
Coliforms
10 max.
10 max.
10 max.
10 max.
-
10 max.
10 max.
Salmonella
Neg.
Neg.
Neg.
Neg.
Neg.
Neg.
Neg.
Total
Yeast
Nature’s Most Perfect Food – The Egg!
A GOOD FOAM DOES NOT FALL
Nature’s Most Perfect Food – The Egg!