Functions

ADHESIVE PROPERTIES

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

BINDING

Description: Egg proteins provide the structure and coagulative properties to bind food products together.

Application: Snack foods, meat products, prepared entrées

BROWNING

Description: Provides desirable brown color to baked products.

Application: Rolls, buns, variety breads

CLARIFICATION

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

COATING

Description: Locks in flavor and aroma.

Application: Baked goods, snacks

COLOR

Description: Xanthophyll pigments in egg yolk contribute yellow color to many foods.

Application: Baked products, noodles, custards

CRYSTALLIZATION CONTROL

Description: Egg white proteins prevent crystallization of sugar and promotes smoothness of chocolate.

Application: Confections

EMULSIFICATION

Description: Phospholipids and lipoproteins serve as surface active agents stabilizing oil in water emulsions.

Application: Salad dressings, sauces

FINISH/GLOSS

Description: Used universally in baking to improve product appearance. Egg wash gives surface gloss and shine.

Application: Sweet breads, cookies, frostings

FLAVOR

Description: Carries and enhances some flavors, and imparts desirable egg flavor.

Application: Custards, confections

FREEZABILITY

Description: Improves texture and acceptability of products going through freeze/thaw cycle.

Application: Frozen doughs, microwavable food

HUMECTANCY

Description: Holds moisture in food products to help increase shelf life.

Application: Variety breads, rolls

INSULATION

Description: Keeps products from turning soggy.

Application: Breads, frozen doughs

MOUTHFEEL IMPROVEMENT

Description: Provides substantial body and smoothness to foods.

Application: Variety breads, sweet goods, puddings

pH

Description: Stable pH.

Application: Won’t disrupt food product formulations

SHELF LIFE EXTENSION

Description: Keeps starch molecules moist and fresh.

Application: Commercial bread formulations

TENDERIZATION

Description: Tenderizes foods naturally giving a soft surface feel.

Application: Soft breads, rolls

TEXTURE IMPROVEMENT

Description: Firms up the texture of food products and provides crumb improvement.

Application: Rolls, light foods

THICHENING

Description: Thickens sauces and gravies, and adds body to achieve product improvement.

Application: Sauces, toppings, prepared foods

Room 1310, Olympia Plaza,

243-255 King’s Road,

North Point, Hong Kong

Tel: 852-2890-2908

Fax: 852-2895-5546

E-mail: hkoffice@usapeec.com.hk

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