EGG PRODUCTS AND TRENDS

Dr. Shelly McKee Director of Technical Services

USA Poultry and Egg Export Council

Consumer Trend- All day breakfast •  72% of adults want operators to offer breakfast items throughout the day

•  Breakfast is still the fastest

growing foodservice day part and accelerating

•  Only restaurant day part with sustained visit growth over the last several years

•  Morning meal visits are

forecast to grow by 7% over the next nine years

Consumer Forecast 2017

Frittata bites Concept

Egg White Frittata Bites with Smoked Salmon & Spring Asparagus Light egg white frittata bites studded with asparagus, smoked salmon and fresh dill. Frittata Bites with Shiitake Mushrooms, Bacon & Forbidden Rice Omelet bites with smoky bacon, fire-roasted shiitake mushrooms and black forbidden rice.

Consumer Forecast 2017

Nutrition SHIFT in THINKING DRIVEN by RESEARCH

1984 1999

Nutrition

POPULARITY of PROTEIN Most Americans agree it’s important to consume enough protein, and protein can be a part of a healthy diet

•  Egg protein value is highest •  of all protein sources- most

biologically available

Egg Industry Structure

Producers

Shell Egg Grading

Further Processors

Bakery Supply Food Manufacturers Food Brokers

End Users

The design and construction of EGG PROCESSING EQUIPMENT

meets E-3-A or 3-A Sanitary Standards

HOLDING Refrigerated

BREAKING and separating yolks, whites, shells

– Filtered – Mixed – Chilled REFRIGERATED

LIQUID EGG PRODUCTS

FROZEN EGG PRODUCTS

DRIED EGG PRODUCTS

Egg Products Processing

PASTEURIZATION

PACKAGING

Egg Products •  82.2 billion US shell eggs annually produced

- 1/3 processed into liquid, frozen or dried products •  Egg Product Inspection Act 1970

Processed Egg Products

•  Refrigerated (as liquid)

•  Frozen (as liquid)

•  Dried

•  Specialty Products

Processed to fit foodservice and food industry ingredient specifications.

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’s recommendations should be followed

Refrigerated Liquid Eggs

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

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 or without citric acid

•  Whole eggs with corn syrup 3.3

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

Frozen Egg Products

FROZEN PRODUCT (lb)

SHELL EGG* (No.)

EGG SOLIDS (Kg)

Whole 1 9 0.113 solids + 0.34 water

Yolks 1 22

0.20 solids + 0.25 water

White 1 14

0.05 solids + 0.40 water

Frozen Egg Product Equivalency to Shell Eggs

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

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

Advantages of 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

Convenience •  Easy storage •  No extra labor for breaking shell eggs •  Always ready to use

•  Approximately 50% water, 17% protein (mainly ovovitellin), 33% lipids (mainly triglycerides, lecithin [phospholipids] and cholesterol)

•  Minerals: iron, phosphorus, calcium, manganese, iodine, copper and zinc

•  Vitamins A and D, B12, E, biotin, choline, folic acid, inositol, pantothenic acid, pyridoxine and thiamin

•  Xanthophyll: main yellow pigment

Egg Yolk Composition

Water

Protein

Lipids

Egg Yolk Composition

50% 33%

17%

Egg White Proteins

Protein Ovalbumin Conalbumin Ovomucoid Ovomucin Lysozyme Globulins

Ovoflavoprotein Cystatin Avidin

Function Principle protein Binds metal ions Trypsin inhibitor

Thick white structure Lyzes some bacteria Important in foaming

Binds riboflavin Protease inhibitor

Binds biotin

5

Functions

•  Aeration/Foaming •  Emulsification •  Coagulation •  Flavor & Color •  Humectancy & Shelf Life

Aeration- high whip egg whites

Eggs For Aeration

•  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, air bubbles decrease in size and increase in number

•  More integrated, sponge-like texture, as more air is incorporated the foam becomes stiff

When eggs are beaten, air is incorporated, creating a lighter, more air-filled product.

•  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

Foaming/Surface Activity

•  Foam ability (volume) due to ovalbumin

•  Foam stability due to ovomucin

• Yolk contamination -”fat bullets” destroy foam

Foaming/Surface Activity

Factors Affecting Egg Foams

•  Degree of beating •  Blending •  Homogenizing •  Temperature •  pH •  Fat •  Salt

•  Water •  Manipulation •  Heat •  Copper •  Sugar •  Acid

Additives Affecting Foams Ability of High Whip Egg

Whites •  Whipping aids and stabilizers

•  Triethyl citrate -liquid egg white •  Sodium lauryl sulfate- dried egg

products •  Gums such as xanthan-stabilizers

High-Gel Egg White

•  Higher hot-room pasteurization temperatures (>60°C/140°F) improve gelation properties

•  More alkaline pHs (pH 11) and lower pHs (e.g. pH 5.0) improve gelation properties

•  Some egg processors have their own proprietary process to produce high-gel egg white

Factors Affecting Gelation of Egg White

•  Slide with definition of high gel

Liquid Frozen Whole Egg Baking vs Food Service

•  Baking whole egg without citric acid

•  Food service whole with egg with citric acid

Emulsification

FROZEN EGG YOLK PRODUCTS

•  Frozen yolk has 10 % salt or sugar added to prevent irreversible protein gelation. Result is a smooth creamy, viscous yolk.

•  Great for emulsions

such as mayonnaise and savory sauces

FROZEN WHOLE EGG PRODUCTS

•  Used to emulsify batters such as brownies, muffins, etc

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.

•  A stable mixture of two immiscible liquid phases, one which is dispersed in the other

•  Egg yolks can be used to fortify whole egg blends to increase emulsifying action

•  No essential differences are found in emulsifying properties of dried whole egg and yolk and fresh liquid eggs

Definition of Emulsions •  Mixture containing two liquid phases that are

normally immiscible under ordinary conditions

Oil

Water Oil

Water

Photo: http://www.mardre.com

Photo: http://www.cookingpanda.com

3 Components necessary for a stable oil-in-water emulsion –  Oil –  Water –  Interface, proteins, phospholipids, lipoproteins from egg yolk

Oil

Proteins, phospholipids, Lipoproteins frpm egg yolk

Water

Emulsions/Surface Activity

Good Stable Emulsion

•  Should be viscous to hold suspended ingredients in place

•  Droplets dispersed (oil or water) should be small enough to remain in suspension and should be evenly distributed throughout the matrix

Applications •  Mayonnaise •  Hollandaise sauce •  Salad dressings •  Baked goods

•  Eggs (containing the emulsifier lecithin and other lipoproteins) bind the ingredients together and prevent separation.

• Mayonnaise is made by combining lemon juice or vinegar with egg yolks.

• Chocolate- all chocolate contains lecithin

• Bread- give texture and volume

Emulsification

Thickening and Coagulation

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 •  Proteins denature •  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

Factors Affecting Coagulation

•  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

Changes in structure of egg proteins (yolk and albumen) resulting in thickening or change from a fluid to solid or semi-solid state

Thickening & Coagulation

Coating & 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

Coating & Binding

Coating and Binding

Glaze Result

Egg + Salt Less intense shine, golden surface

Egg + Milk Medium shiny surface

Egg + Water Shiny surface

Egg yolk + Water Shiny golden surface

Egg yolk + Cream Shiny brown surface

Egg white Light colored, crisp surface

Egg white + Water and nuts and/or seeds

Sticky surface for adhering nuts and/or seeds

Egg white + Milk Transparent shiny surface

Humectancy & Shelf Life

Humectancy & Shelf Life

•  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

Flavor & 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

Flavor and Color

Cakes /Pastries Foaming, Coagulation, Color

Candy/Eclair/Confectionary Inhibition of Crystals

Custards/Puddings Coagulation + Flavor

Omelets/Scrambled/Poached Coagulation + Flavor

Mayonnaise/Salad Dressing Emulsification

Meringues/ Soufflés Foaming

Ice Cream Emulsification, Texture, Inhibition of Crystals

Meat (patties, sausages) Binding by Coagulation

Fish Products (surimi) Binding by Coagulation

Pancakes /Crepes/Waffles Flavor, Coagulation

Doughnuts /Croissants Texture , Flavor,

Noodles/Pasta Color, Flavor, Nutrition, Bind

Health Foods /Weaning Foods Protein

EGG USAGE and FUNCTIONALITY

Gracias!!!