ADHESIVE PROPERTIES

Description: Adheres ingredients such as seeds and grains to food products.

Application: Health bars, variety breads, snacks

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AERATION AND STRUCTURE IMPROVEMENT

Description: Egg proteins create foam in products resulting in lighter and airier products.

Application: Meringues, mousses, souffles, baked goods

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BINDING

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

Application: Snack foods, meat products, prepared entrées

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BROWNING

Description: Provides desirable brown color to baked products.

Application: Rolls, buns, variety breads

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CLARIFICATION

Description: Egg whites inhibit enzymatic browning and prevent cloudiness in beverages.

Application: Wines, juices

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COAGULATION AND GELATION

Description: Egg whites and yolk proteins change from a fluid state to gel.

Application: Cakes, frostings, custards, surimi

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COATING

Description: Locks in flavor and aroma.

Application: Baked goods, snacks

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COLOR

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

Application: Baked products, noodles, custards

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CRYSTALLIZATION CONTROL

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

Application: Confections

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EMULSIFICATION

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

Application: Salad dressings, sauces

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FINISH/GLOSS

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

Application: Sweet breads, cookies, frostings

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FLAVOR

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

Application: Custards, confections

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FREEZABILITY

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

Application: Frozen doughs, microwavable food

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HUMECTANCY

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

Application: Variety breads, rolls

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INSULATION

Description: Keeps products from turning soggy.

Application: Breads, frozen doughs

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MOUTHFEEL IMPROVEMENT

Description: Provides substantial body and smoothness to foods.

Application: Variety breads, sweet goods, puddings

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pH

Description: Stable pH.

Application: Won’t disrupt food product formulations

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SHELF LIFE EXTENSION

Description: Keeps starch molecules moist and fresh.

Application: Commercial bread formulations

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TENDERIZATION

Description: Tenderizes foods naturally giving a soft surface feel.

Application: Soft breads, rolls

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TEXTURE IMPROVEMENT

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

Application: Rolls, light foods

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THICHENING

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

Application: Sauces, toppings, prepared foods