Eggs Meat Asgn

8/3/2019 Eggs Meat Asgn

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FUNCTIONAL PROPERTIES:-

Eggs perform more than 20 different functions, enabling bakers to eliminate the use of additives

or additional ingredients. Those functions include the abilities to add color, coagulate, emulsify

and add texture to bakery foods. Using eggs in bakery food formulas will simplify bakery foods'

ingredient labels.

Rich in nutrientsEggs are a handy food parcel containing all the nutrients except Vitamin C, but they are

especially renowned for the high quality of the protein they contain and are therefore an

important part of a balanced diet. With the addition of only carbohydrates (a slice of whole

wheat bread) and Vitamin C (a tomato or a glass of orange juice) eggs form a fully balanced

meal.

EmulsificationThe egg yolk contains an emulsifying agent, lecithin, which acts as a stabilizing emulsion

between oil and water. This prevents oil and water mixtures from separation. Lecithin attracts oil

and water particles and forms a thin layer around them to keep them from dispersing.The

phospholipids, lipoprotein & proteins found in egg yolks are surface active agents that enable the

formation of emulsions from immiscible liquids such as oil & water. Simply, an emulsion is fine

droplets of one of immiscible liquids dispersed in another liquid.Egg yolks contain a number of

emulsifiers, which are molecules that have one end that dissolves in water, and one end that

dissolves in oil. These emulsifiers include phospholipids ad lecithin, and are often used in

various foods to hold water & oil based liquids together.

Egg yolk emulsions impact the texture of food into two ways:-

First, the egg yolks natural emulsifiers can coat liquids with fat to create smooth, creamy textures

in products from custards to chocolate truffles. Second, emulsifiers such as those in egg yolk,

also thicken. For example, in yolk-emulsified mayonnaise, an entire cup of tiny droplets oil

droplets is packed into about two tablespoons of liquid to produce a thick spread. An egg yolk,

whisked into a sauce after it is removed from the heat, binds fats and liquids for slight thickening

and improved texture.

As a result, egg yolks are an essential ingredient in the -aises like Mayonnaise and Hollandaise

& Barnaise sauce, as well as cream puffs and cake batters containing shortening.Other

ingredients, such as gums, can provide emulsification, but without the flavor, color & nutrients

contributed by egg yolk.


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Depending upon the application, it is important to determine when egg yolks alone are necessary

or if whole egg product can be used. While a whole egg provides the yolks emulsifiers, it also

provides the fat-free protein of the egg white, which can dry out products when the proteins

coagulate and pull moisture out of the system.

When making mayonnaise, the egg lecithin surrounds the oil particles, preventing them fromjoining and discharging oil. Butter sauces, such as Hollandaise sauce for example, are an

emulsion of butter in combination with water or vinegar, stabilized with egg lecithin. In cakes

prepared by using the creaming method, the emulsifying quality of eggs is essential to ensure a

light texture. When whipped egg is added to creamed butter and sugar, the sugar dissolves in the

egg and the egg lecithin stabilizes the butter and water emulsion. Air is trapped in this emulsion.

When heated, the air expands to give a lighter texture when baking.

Foaming abilityFoam is created when air molecules are surrounded by egg protein and captured. When egg

whites are whisked, air is included. At the same time, the twisted protein spiral unfolds and

stretches capturing and surrounding the air in stable foam.

Egg white protein is elastic, enabling captured air to expand with heat without damaging the

foam. Owing to the coagulation of the egg protein, the foam is able to set in the risen position.

Egg white foams easiest at a temperature of 14oC. For maximum foaming, it is important to use a

clean glass or porcelain bowl and a clean egg whisk. The egg yolk and white must be separated

carefully, because a drop of yolk will lessen the foaming the ability of the egg white.

Whisked egg white is used for meringues when sugar is added. When heated, the protein

coagulates to light crisp texture. When egg and sugar are whipped over water, the volume of the

foam increases. Whisked egg white is added to souffls or mixtures for baking, to include more

air. The air expands with heat and thus acts as a raising agent. Whole whisked egg has the same

ability to foam as egg white, but to a lesser extent. In the preparation of sweets, the addition of

egg white makes the inclusion of air possible as a solution of sugar and water alone cannot

capture air.

Coagulation (congealing)Coagulation is a physio-chemical change which takes place when protein is converted from a

fluid to a semi-solid or solid state. Coagulation is caused by heat, salt, acid, alkali and whipping.

Egg white coagulates at 60oC, egg yolk at 65

oC and whole egg at 63 - 65

oC. These different

coagulation temperatures are the result of the difference in the structure of the egg white and egg

yolk.


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Because of its coagulating properties, the egg protein, together with the milk and flour, lends

structure to baking. When food is dipped in egg and fried in oil the egg forms a protective layer

around the food which prevents the oil from being absorbed by the food. Coagulation is also

important when binding ingredients, for example in fish or pumpkin cakes, for glazing when

baking, to clarify fluids, to thicken sauces like custard sauce and to set tart fillings and baked

custard.

When heated or exposed to acid, egg proteins coagulate, causing the egg product to change from

a liquid to a semi-solid or solid. It is the ability to coagulate that makes egg products important

functional ingredients.

Coagulation occurs as the result of the joining of protein molecules. Natural protein consists of

complex, folded and coiled individual molecules. Loose bonds across the folds and coils hold

each protein molecule in a tight, separate unit. When the protein is heated or exposed to acids,

the loose bonds that hold the protein together break and the protein unfolds, or denatures.

These unfolded molecules have their bonds exposed. When two unfolded protein molecules with

their bonds sticking out approach each other, the molecules unite. Essentially, millions of protein

molecules join in a 3D network, or simply, they coagulate.

Coagulation is a delicate process, influenced by time & temperature, as well as ingredients.Too

much heat applied too quickly or even low heat applied for too long causes the protein molecules

to over-coagulate, becoming too firm. This can cause them rupture, releasing the liquid held

within their molecular structure. Commonly called weeping or curdling and technically called

synersis, the evidence is tiny liquid-filled holes or liquid droplets on the surface of the food.

Further cooking often results in this evidence turning to steam and vanishing; however,undesirable small holes or craters from which the liquid escaped typically remain.

Egg white protein coagulates between 144oF& 149oF; egg yolk protein coagulates between

149oF & 158oF; and whole egg protein coagulates between 144oF & 158oF.

At low temperatures, coagulation can occur gradually over a time period, but high heat speeds up

the process, and makes coagulation almost instant. With high heat, there may be less than a 1oF

difference between thickening and the beginning of curd formation. With low heat applied

slowly, coagulation begins at a lower temperature and curdling is much easier to prevent.

Constant stirring promotes even heating, helping to ensure that some parts of an egg mixturedont over coagulate while the rest continues to cook.

Coagulation temperature is also influenced by Ph. Ph at or above 11.9, egg white gels or sets

even at room temperature, though after a while the gel liquefies.


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The addition of acidic ingredients impacts coagulation. Acid added to egg white foam prevents

over-coagulation and keeps the foam elastic. Acid added to whole eggs changes the electrical

environment, lowering the coagulation temperature and, thus speeding up the coagulation.

Most food starches prevent egg & other proteins from curdling even when the mixture is brought

to boiling. The exact mechanism is known. It may be that, before the egg protein moleculesunwind, the starch swells so much that it blocks the protein molecules from finding each other

and joining.

Blending milk, water or another liquid into beaten egg dilutes & separates the protein molecules,

making it more difficult for them to join, and thus raising the coagulation temperature and

slowing down thickening.

Functioning similar to liquids, sugar separates egg protein molecules from one another, raising

the coagulation temperature and slowing down the rate of coagulation. Even a tiny amount of slat

changes the electrical makeup of the egg protein to permit & speed up coagulation.

AerationIt refers to the process of introducing a gas into a liquid or viscous solution. When air is

incorporated into food, a foam forms, which is basically entrapped air bubbles. That foam

leavens the food, which increases its height & reduces its density. In the baking industry, air is a

critical component of many recipes. During baking, the heat of the oven causes the liquid in the

batter to turn to steam. The proteins in the batter or dough, which come from the flour and egg

product, heat & swell. Eventually the proteins coagulate, and align themselves with the gas

bubbles and bond with each other. These structure-building proteins help baked foods rise &

keep well, solidifying the structure. Further, the incorporated air yields a lighter product with a

more delicate crumb.

For extra aeration, yolks and yolks and whites can be beaten separately into a batter or dough.

Products with generous amounts of egg may need to bake at lower temperatures for a longer time

than products with little or no egg in order to fully benefit from the aeration function.

StructureEggs contribute to a lighter product with a more delicate crumb and supply structure-building

proteins to help baked foods rise & keep well.

BindingWhen heated or exposed to acid, egg proteins coagulate, changing from a liquid to semi-solid or

solid. In many multi-ingredient product formulations, egg products assist with the binding of

ingredients through their ability to coagulate. This prevents products from crumbling, losing

shape or simply falling apart.


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Egg products are often added to batters used for breaded foods to help bind the breading to the

food. Research suggests that batters with protein levels of 10% to 15% tend to be most effective

as binding agents.

For eg:- an egg wash, which is slightly beaten egg whites with some water, can be brushed onto

the surface of baked foods. This sticky solution helps topically applied nuts and/or seeds bind tothe surface during baking.

BrowningProteins, reducing sugars & acidity all influence browning reactions, in particular the Maillard

browning reaction. This is a chemical reaction between a proteins amino acids and reducing

sugars, and usually involves heat. The proteins in egg products can participate in browning

reactions. In addition to their own ability to aid browning, alkaline eggs can improve the

browning of acidic products, which ordinarily will not brown, by reducing their acidity.

ClarificationEggs, especially whites, can clarify or clear various fluid products, including consomm, broth

and even wine. When the fluid is heated, added egg white coagulates, capturing and holding

minute particles. Depending on the size and weight of the encased particles, the cooked whites

may sink to the bottom, allowing the clarified mixture to be carefully poured off. Sometimes the

whites may bubble to the top where they are skimmed off, resulting in a crystal-clear product.

CoatingSlightly beaten liquid egg products can be used as a coating or a glaze on baked goods. Justprior to baking, the egg mixture is brushed on the surface of breads, cookies, pastries,rolls,etc.

This helps prevent crust from drying out & becoming tough, and also gives the baked products a

finished, slightly glossy look. The egg mixture can also be applied about 15 min before the end

of baking to prevent over-browning.There are many glaze variations, based on desired final

appearance and texture. In general, yolks contribute a golden color, with the fat component

preventing product from drying out. The white is the primary source of proteins. When the

protein coagulates, they assist with the adhesion and well as create a seal. When whites are used

alone, the coagulation function draws moisture from the product, which eventually evaporates,

resulting in a crisp surface.The following equations apply:-

Egg + Salt= Shiny surface

Egg + Milk= Medium-shiny surface

Egg + Water= Less-intense shine, golden surface

Egg Yolk + Water= Shiny-golden surface


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Egg yolk + cream= Shiny-brown surface

Egg white + water = Sticky surface for adhering nuts &/or seeds

Egg white+ Milk= Transparent-shiny surfaces

ColorEgg products can color foods brown and/or yellow.

o Brown: Proteins, sugar and acidity all influence browning reactions, in particular theMaillard browning reaction. This is a chemical reaction between a proteins amino acids

and reducing sugars, and usually involves heat. The proteins in egg can participate in

browning reactions. In addition to their own ability to aid browning; alkaline eggs can

improve the browning of acidic products, which ordinarily not brown, by reducing their

acidity.

o Yellow: Egg yolk contains Xanthophylls, a carotenoid that has a yellow-orange pigmentand gives the yolk its characteristic color. Xanthophyll content is influenced by the diet

of the bird, with feed ingredients such as yellow corn, corn gluten, alfalfa leaf meal and

marigold increasing the quantity of this pigment in the yolk. This pigment contributes to

a rich color to various foods such as yellow cakes & pastas.

In regards to pasta,according to chapter 21,section 139.117 in the Code of Federal Regulations,

U.S. noodle manufactures are prohibited from using artificial coloring. In fact, chapter 21,

section 135.165 goes as far as prohibiting the addition of carrots to enriched noodles, as carrot

could mimic the coloring effect of egg yolks. Further, chapter 21, section 135.150 specifies that

the total solids of egg noodle products conatin not less than 5.5% by weight of the solids off eggor egg yolk.

Crystallization controlSmoothness on the tongue is an important pleasure and quality factor in candies, frosting, ice-

creams and other confections. Eggs products are frequently used in such product formulations to

help create smooth & creamy finished products.

Candies are basically a solution of sugar and water cooked to evaporate enough water to produce

a very high proportion of sugar to water (a supersaturated solution). The sugar crystallizes or

produces closely packed molecules arranged around a nucleus. If crystals start to form too

quickly, they will be large and few and resulting in a grainy texture. Egg white, introduced as an

interfering agent, slows down the crystallization process to form many fine crystals and a

smooth, creamy texture.

Egg yolks are used in ice cream to help control density, hardness and texture by encouraging the

formation of small ice crystals. Egg yolk is an excellent emulsifier that helps disperse fat


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throughout the ice cream mix and prevent it from clumping. Yolk also helps improve whipping

properties for desired overrun & makes ice cream dry & stiff.

FlavorThough eggs contain many more than 100 volatile flavor components, the end result may bedescribed as bland. An important role of fats is to pick up flavors and make them available to the

palate. Egg yolks contain fats that carry & meld flavors when used in foods. Eggs also provide a

well-rounded, yet neutral, richness- a richness that can stand delicately on its own or, without

clashing, serve as a backdrop to allow more strongly flavored foods or seasonings to shine. Eggs

go well with almost every other food and are appealing to the palates of people the world over.

FreezabilityEgg white slows down ice crystal by interfering with the crystallization process. This improves

the texture and acceptability of product going through free/thaw cycles.

HumectancyEgg proteins within certain food matrixes can help maintain product moisture by binding the

water in the structure, thus preventing it from drying out. In doing so, there are textural benefits,

such as chewiness that help give products an improved mouth feel. The opposite effect takes

place when the egg proteins are topically applied, such as in egg wash on baked good.The fats &

emulsifiers in egg yolk reduce the rate of moisture loss from the crumb of baked products, as

well as keep surfaces of baked products moist when applied as an egg wash.

Insualtion

When egg proteins coagulate, they create a barrier in certain applications. This keeps some

products from turning soggy.

MouthfeelEgg yolk emulsions impact the texture of food into two ways:-First, the egg yolks natural

emulsifiers can coat liquids with fat to create smooth, creamy textures in products from custards

to chocolate truffles. Second, emulsifiers such as those in egg yolk, also thicken. For example, in

yolk-emulsified mayonnaise, an entire cup of tiny droplets oil droplets is packed into about two

tablespoons of liquid to produce a thick spread. An egg yolk, whisked into a sauce after it isremoved from the heat, binds fats and liquids for slight thickening and improved texture.




properties for desired overrun and makes ice cream dry and stiff.


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Candies are basically a solution of sugar and water cooked to evaporate enough water to produce

a very high proportion of sugar to water (a supersaturated solution). The sugar crystallizes or

produces closely packed molecules arranged around a nucleus. If crystals start to form too

quickly, they will be large and few and resulting in a grainy texture. Egg white, introduced as an

interfering agent, slows down the crystallization process to form many fine crystals and a

smooth, creamy texture.

Shelf life extensionEgg proteins bind water, making water less available for microorganisms to grow & cause

spoilage. Egg proteins within certain food matrixes can help maintain product moisture by

binding the water in the structure, thus preventing it from drying out. In doing so, there are

textural benefits, such as chewiness that helps give products an improved mouth feel. The

opposite effect takes place when the egg proteins are topically applied, such as in egg wash on

baked good.

TenderizationThe yolk has a tenderizing function: the lipids found in the yolk serve as primary tenderizers.

The fats in the yolk produces a more tender, softer crumb and retard the onset and rate of firming

that occurs with age.

TextureThe texture of a food not only induces its feel in the hand and mouth, it encompasses the sensory

experience of chewing and swallowing. Egg products can impact all of these variables. For eg:-

Egg proteins within certain food matrixes can help maintain product moisture by binding thewater in the structure, thus preventing it from drying out. In doing so, there are textural benefits,

such as chewiness that helps give products an improved mouth feel. The opposite effect takes

place when the egg proteins are topically applied, such as in egg wash on baked good. The fats &

emulsifiers in egg yolk reduce the rate of moisture loss from the crumb of baked products, as

well as keep surfaces of baked products moist when applied as an egg wash. Egg yolk emulsions

impact the texture of food into two ways:-First, the egg yolks natural emulsifiers can coat liquids

with fat to create smooth, creamy textures in products from custards to chocolate truffles.

Second, emulsifiers such as those in egg yolk, also thicken. For example, in yolk-emulsified

mayonnaise, an entire cup of tiny droplets oil droplets is packed into about two tablespoons of

liquid to produce a thick spread. An egg yolk, whisked into a sauce after it is removed from the

heat, binds fats and liquids for slight thickening and improved texture.




properties for desired overrun and makes ice cream dry and stiff.


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ThickeningIt is a function of egg protein coagulation. When egg proteins are heated or exposed to acid, the

egg product begins to solidify as the proteins coagulate. Coagulation occurs as the result of the

joining of protein molecules. Natural protein consists of complex, folded and coiled individual

molecules. Loose bonds across the folds and coils hold each protein molecule in a tight, separateunit. When the protein is heated or exposed to acids, the loose bonds that hold the protein

together break and the protein unfolds, or denatures.

These unfolded molecules have their bonds exposed. When two unfolded protein molecules with

their bonds sticking out approach each other, the molecules unite. Essentially, millions of protein

molecules join in a 3D network, or simply, they coagulate.

Egg white protein coagulates between 144oF& 149oF; egg yolk protein coagulates between

149oF & 158

oF; and whole egg protein coagulates between 144

oF & 158

oF.

At low temperatures, coagulation can occur gradually over a time period, but high heat speeds up

the process, and makes coagulation almost instant. With high heat, there may be less than a 1oF

difference between thickening and the beginning of curd formation. With low heat applied

slowly, coagulation begins at a lower temperature and curdling is much easier to prevent.

Constant stirring promotes even heating, helping to ensure that some parts of an egg mixture

dont over coagulate while the rest continues to cook.

APPLICATIONS & ADVANTAGES:- Functions

Functions Product Usage Functional Rationale

Adhesive Properties

Adheres ingredients such as

seeds and grains to food

products.

Health bars, variety breads,

snacks

Aeration and Structure

Improvement

Egg proteins create foam in

products resulting in lighter

and airier products.

Meringues, mousses, souffls,baked goods

Binding Egg proteins provide the

structure and coagulationSnack foods, meat products,
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properties to bind food

products together.

prepared entres

BrowningProvides desirable brown color

to baked products.Rolls, buns, variety breads

Clarification

Egg whites inhibit enzymatic

browning and prevent

cloudiness in beverages.

Whines, juices

Coagulation and

Gelation

Egg whites and yolk proteins

change from a fluid state to gel.

Cakes, frostings, custards,

surimi

Coating Locks in flavor and aroma. Baked goods, snacks

Color

Xanthophylls pigments in egg

yolk contribute yellow color to

many foods.

Baked products, noodles,

custards

Crystallization Control

Egg white proteins prevent

crystallization of sugar and

promotes smoothness of

chocolate.

Confections

Emulsification

Phospholipids and lipoproteins

serve as surface active agentsstabilizing oil in water

emulsions.

Salad dressings, sauces

Finish/Gloss Used universally in baking to

improve product appearance.Sweet breads, cookies,
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Egg wash gives surface gloss

and shine.

frostings

Flavor

Carries and enhances some

flavors, and imparts desirable

egg flavor.

Custards, confections

Freezability

Improves texture and

acceptability of products going

through freeze/thaw cycle.

Frozen doughs, microwaveable

food

Humectancy

Holds moisture in food

products to help increase shelf

life.

Variety breads, rolls

InsulationKeeps products from turning

soggy.Breads, frozen doughs

MouthfeelImprovementProvides substantial body and

smoothness to foods.

Variety breads, sweet goods,

puddings

pH Stable pH.Won't disrupt food product

formulations

Shelf Life Extension Keeps starch molecules moist

and fresh.

Commercial bread

formulations

Tenderization Tenderizes foods naturally

giving a soft surface feel.Soft breads, rolls
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Texture Improvement

Firms up the texture of food

products and provides crumb

improvement.

Rolls, light foods

Thickening

Thickens sauces and gravies,

and adds body to achieve

product improvement.

Sauces,toppings, prepared

foods

IndustryIndustry Product Usage Functional Rationale

BakingBreads, pastries, custards, cakes,

cookies

Adds richness, increases volume,

and improves machine flexibility

Dairy Ice cream, frozen dessertsImproves texture, decreasesmelting point, eliminates

crystallization

Confectionery Bars, fondants, fillings

Improves texture, decreases

melting point, eliminates

crystallization

Sauces Mayonnaise, salad dressings,dips, and prepared foods

Binds sauces and emulsifiesmixtures of oil and water

Meal Replacements Energy bars for active and elderly Provides excellent protein source,

as well as other functional
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Industry Product Usage Functional Rationale

benefits

BeveragesPourable yogurts, dietary drinks,

and alcoholic beverages

Adds creamy texture and clarifies

certain wines and juices

Prepared FoodsAn ingredient in frozen and

prepared entres and side dishes

Improves texture and freeze/thaw

microwave capabilities

Nutraceuticals

A protein supplement and a

source for extraction of beneficial

substances

Used for the extraction of

lysozyme and other substances,such as yolk lecithin and sialic

acid

BakingIndustry Product Usage Functional Rationale

Frostings Thickens frostings and fillingsCoagulates and creates firm,

smooth base

Breads Standard breads and buns

Used as an egg wash to brown the

crust and for flavor and structure

in specialty breads and rolls

Sweet Goods Egg custard fillings and tarts

Gels filling and adds color and

richness to mass; excellent

emulsifier

Cakes Cakes of all sorts Aerationadds volume, height,

and builds ingredients into
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Industry Product Usage Functional Rationale

product matrix; provides structure

Cookies &

Specialty Items

Meringues and other items where

lighter texture is required

Allows for aeration of baked

goods; provides structural

benefits

Muffins &

Popovers

Unique pastry effect obtainable

only through use of eggs

Binds and produces desirable

texture and mouthfeel; aeration

builds volume

Frozen ProductsFrozen dough and other items to

control crystallization

Creates desirable characteristics

in reheating and baking

Healthy Snack

BarsProtein-rich meal replacement bar

One of the highest-quality protein

sources available

Other IndustriesIndustry Product Usage

CosmeticsThe white is a popular ingredient for facial masks. The yolk is used in

shampoos and conditioners.

ScienceBoth yolk and white are excellent culture media for laboratory growth

of microorganisms.

Animal Feed & Pet

Food

Ground dried shells are fed to laying hens as a source of calcium and

protein. Egg is used to feed laboratory animals when a proteinreference is required. Yolks and whites are used in pet foods.

Egg Proteins

Lysozyme is an excellent antibacterial agent in all foods. Avidin-

biotin technology is used in medical diagnostic applications like

immunology, gene probes, and histopathology.


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REFERENCES:-

http://baking-management.com/rd_applications/bm_imp_8806/http://www.eggs.co.za/characteristics.htm http://www.aeb.org/food-manufacturers/all-about-egg-products/applications-and-

advantages
http://baking-management.com/rd_applications/bm_imp_8806/http://baking-management.com/rd_applications/bm_imp_8806/http://www.eggs.co.za/characteristics.htmhttp://www.eggs.co.za/characteristics.htmhttp://www.aeb.org/food-manufacturers/all-about-egg-products/applications-and-advantageshttp://www.aeb.org/food-manufacturers/all-about-egg-products/applications-and-advantageshttp://www.aeb.org/food-manufacturers/all-about-egg-products/applications-and-advantageshttp://www.aeb.org/food-manufacturers/all-about-egg-products/applications-and-advantageshttp://www.aeb.org/food-manufacturers/all-about-egg-products/applications-and-advantageshttp://www.aeb.org/food-manufacturers/all-about-egg-products/applications-and-advantageshttp://www.aeb.org/food-manufacturers/all-about-egg-products/applications-and-advantageshttp://www.eggs.co.za/characteristics.htmhttp://baking-management.com/rd_applications/bm_imp_8806/

Documents

Eggs Meat Asgn