Description: Adheres ingredients such as seeds and grains to food products.
Application: Health bars, variety breads, snacks
AERATION AND STRUCTURE IMPROVEMENT
Description: Egg proteins create foam in products resulting in lighter and airier products.
Application: Meringues, mousses, souffles, baked goods
Description: Egg proteins provide the structure and coagulative properties to bind food products together.
Application: Snack foods, meat products, prepared entrées
Description: Provides desirable brown color to baked products.
Application: Rolls, buns, variety breads
Description: Egg whites inhibit enzymatic browning and prevent cloudiness in beverages.
Application: Wines, juices
COAGULATION AND GELATION
Description: Egg whites and yolk proteins change from a fluid state to gel.
Application: Cakes, frostings, custards, surimi
Description: Locks in flavor and aroma.
Application: Baked goods, snacks
Description: Xanthophyll pigments in egg yolk contribute yellow color to many foods.
Application: Baked products, noodles, custards
Description: Egg white proteins prevent crystallization of sugar and promotes smoothness of chocolate.
Description: Phospholipids and lipoproteins serve as surface active agents stabilizing oil in water emulsions.
Application: Salad dressings, sauces
Description: Used universally in baking to improve product appearance. Egg wash gives surface gloss and shine.
Application: Sweet breads, cookies, frostings
Description: Carries and enhances some flavors, and imparts desirable egg flavor.
Application: Custards, confections
Description: Improves texture and acceptability of products going through freeze/thaw cycle.
Application: Frozen doughs, microwavable food
Description: Holds moisture in food products to help increase shelf life.
Application: Variety breads, rolls
Description: Keeps products from turning soggy.
Application: Breads, frozen doughs
Description: Provides substantial body and smoothness to foods.
Application: Variety breads, sweet goods, puddings
Description: Stable pH.
Application: Won’t disrupt food product formulations
SHELF LIFE EXTENSION
Description: Keeps starch molecules moist and fresh.
Application: Commercial bread formulations
Description: Tenderizes foods naturally giving a soft surface feel.
Application: Soft breads, rolls
Description: Firms up the texture of food products and provides crumb improvement.
Application: Rolls, light foods
Description: Thickens sauces and gravies, and adds body to achieve product improvement.
Application: Sauces, toppings, prepared foods