1. Egg Product Functionality
Shelly McKee, Auburn University
American Egg Board
USAPEEC

2. Egg Industry Structure
Producers
Shell Egg Grading
Further Processors
Food Manufacturers
Bakery Supply
Food Brokers
End Users
1.2 4

3. Egg Products Processing Overview
HOLDING
Refrigerated
no longer than
7 to 10 days
BREAKING
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
1.3 5

4. Processed Egg Products
Processed to fit foodservice and food industry ingredient specifications.
Refrigerated (as liquid)
Frozen (as liquid)
Dried
Specialty Products
3.1 26

5. 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

6. 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

7. Egg Nutrition Egg Nutrition Profile - medium to large egg Calories 80
Protein 6.3 g
Total fat 5 g
monounsaturated g
polyunsaturated g
saturated fat 1.5 g
cholesterol 213 mg
carbohydrates g
sodium mg

8. Frozen Egg Product Equivalency to Shell Eggs
FROZEN PRODUCT (Kg)
SHELL EGG* (No.)
EGG SOLIDS (Kg)
Whole
0.45 9
0.113 solids water
Yolks 22
0.20 solids water
White 14
0.05 solids water

9. 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
3.2 27

10. 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
3.3 29

11. Egg Nutrients – Liquid/Frozen
Source: Agricultural Research Service, USDA, 1994.
Liquid/Frozen (per 100g)
Protein – g
Moisture – g
Fat (Total Lipid) – g
Ash – g
Carbohydrate – g
Calories – cal
Cholesterol – mg
Whole Egg
11.95
75.85
10.2
0.95
1.05
148
432
Yolk
15.5
56.2
25.6
1.55
1.15
303
1075
Sugared Yolk
13.8
51.25
22.75
1.4
10.8
307
959
Salted Yolk 14
50.8 23
10.6
1.6
274
955
White
9.8
88.55
0.6
1.05 47
2.6 14

12. 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 shelf- life 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
3.2 28

14. 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 °F (-12°C). Use as soon as possible
3.3 30

16. 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
3.4 31

17. Egg Nutrients – Dried 15 Dried (per 100g) Whole Egg Yolk White
Source: Agricultural Research Service, USDA, 1994.
Dried (per 100g)
Protein – g
Moisture – g
Fat (Total Lipid) – g
Ash – g
Carbohydrate – g
Calories – cal
Cholesterol – mg
Whole Egg
47.35
3.1
40.95
3.65
4.95
594
1715
Yolk
34.25
2.95
55.8
3.4
3.6
666
2335
White
81.1
5.8
5.3
7.8
382
2.6 15

18. Dried Egg Products
Usage: As an ingredient especially for the food industry
Availability: Foodservice – 6 oz. pouches, and 25 lb. poly packs
Commercial – 25 and 50 lb. boxes, , 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
3.4 32

20. 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.
Chopped hard-cooked, peeled eggs. These are cryogenically frozen and used by salad bars in restaurants. Cryogenically frozen products are exposed to very low temperatures for a short period, for example, using nitrogen flushing.
Whole hard-cooked, peeled eggs, plain or pickled are usually packed in a citric acid solution with preservative or pickling solution.
Frozen hard-cooked egg rolls or long cylinders of egg albumen cooked around a center core of egg yolk. Cryogenically frozen and used slice for salads.
Frozen quiche mixes. Quick and easy to heat and serve.
Frozen scrambled egg mix in boilable pouches have been commonly used by the military. Food in plastic pouches were developed by military research. Today these are convenient for foodservice operators.
Freeze-dried precooked scrambled eggs.
Freeze-dried scrambled eggs (for campers). Easy to transport, no need for refrigeration. Quick rehydration and ease of use.
Refrigerated liquid or frozen whole egg substitutes. Formulated for whole eggs from egg white. The yolk is replaced with other ingredients such as non-fat dried milk, vegetable oils, emulsifiers, stabilizers, anti-oxidants, gums, artificial color, minerals, vitamins.
Frozen precooked products: egg patties, fried eggs, crepes, scrambled eggs, egg pizza, omelets, French toast, quiches, egg breakfast sandwiches.
3.5 33

21. FUNCTIONS COAGULATION EMULSIFICATION FOAMING RETARD CRYSTALLIZATION 36
4.0 36

22. 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

23. 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
4.1 37

24. 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

25. 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
4.5 39

26. Emulsions/Surface activity-
a stable mixture of two immiscible liquid phases, one which is dispersed in the other
Mayonnaise

27. 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.
4.6 40

28. 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

29. Factors Affecting Emulsification
Freezing
Temperature
Acid
Salt
Drying
4.7 41

30. 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
4.8 42

31. Foaming/Surface activity-
colloidial 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

32. Factors Affecting Egg Foams
Degree of beating
Blending
Homogenizing
Temperature pH
Fat
Salt
Water
Manipulation
Heat
Copper
Sugar
Acid
4.9 43

33. Foaming/Surface activity- egg white
foam ability (volume) due to ovalbumin
foam stability due to ovomucin
yolk contamination -”fat bullets” destroy foam

34. Additives Affecting Foams
Acid
Water
NaCl
Sugar
Egg yolk
Oil
Surfactant
Ester
Chemical modifier
Emulsifier
Stabilizer
4.11 44

35. 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
4.13 45

36. APPLICATIONS BAKING CATEGORIES EGG USAGE FLAVOR & COLOR
HUMECTANCY & SHELF LIFE BENEFITS
BREAD EFFECTS
SWEET BAKED GOODS
HEALTH BARS
5.0 46

37. Egg Baking Categories 47 Industry Product Usage Functional Rationale
Breads
Sweet Goods
Cakes
Cookies & Specialty Items
Muffins & Popovers
Frostings
Frozen Products
Healthy Snack Bars
Product Usage
Used in standard breads and buns
Used in egg custard fillings and tarts
Eggs add volume and height to cakes of all sorts
Used in meringues and other items where lighter texture is required
Creates unique pastry effect obtainable only through use of eggs
Used to thicken frosting and fillings
Used in frozen dough and other items to control crystallization
Adds protein and makes them a meal replacement
Functional Rationale
• 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
5.1 47

38. Egg Usage 48 Industry Product Usage Functional Rationale 5.1 Baking
Dairy
Confectionery
Sauces
Meal Replacements
Beverages
Prepared Foods
Nutraceuticals
Product Usage
Breads, pastries, custards, cakes, cookies
Ice cream, frozen desserts
Bars, fondants, fillings
Mayonnaise, salad dressings, dips and prepared foods
Energy bars for active and elderly
Pourable yogurts, dietary drinks and alcoholic beverages
As an ingredient in frozen and prepared entrées and side dishes
Used as a protein supplement and as a source for extraction of beneficial substances
Functional Rationale
• Adds richness, increases volume and improves machine flexibility
• Improves texture, decreases melting point, eliminates crystallization
• Improves interior texture, stabilizes, adds richness and flavor
• Binds sauces and emulsifies mixtures of oil and water
• Provides excellent protein source as well as other functional benefits
• Adds creamy texture and clarifies certain wines and juices
• Improves texture and freeze/thaw microwave capabilities
• Used for the extraction of lysozyme and other substances such as yolk lecithin and sialic acid
5.1 48

39. 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
5.2 49

40. 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
5.3 50

41. 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
5.4 51

42. 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
5.5 52

43. Glaze Variations Glaze Result Egg + Salt Egg + Milk Egg + Water
Egg yolk + Water
Egg yolk + Cream
Egg white
Egg white + Water and nuts and/or seeds
Egg white + Milk
Result
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
5.5 53

44. 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
5.6 54

45. 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
5.7 55

46. 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
6.4 60

47. 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

48. 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

49. Liquid or Frozen Egg Products
Specification
Whole
Yolk
White
Total Microbial Count/g
<5,000
Yeast
10 max
Mold
Coliforms
ALL MUST BE SALMONELLA NEGATIVE

50. Dried Solids <10,000 10 max. - Neg. Total Yeast Mold Coliforms
WHOLE
YOLKS
WHITES
PLAIN
FREE (2) FLOW- ING
SCRAM. EGG
SPRAY DRIED
PAN DRIED
<10,000
10 max. -
Neg.
Total
Yeast
Mold
Coliforms
Salmonella

51. A GOOD FOAM DOES NOT FALL