Nutrient Composition

For today's consumers, eggs hold a positive perception: Eggs are okay to eat again. And that's good news ? because as those consumers become more health-conscious, they are choosing foods with minimal ingredients and fewer synthetic additives.

In fact, eggs perform multiple functions in making and processing food. And they simplify the ingredient statement.

 

Eggs have been long regarded around the world as a beneficial ingredient for health and nutrition. Contemporary science is looking closer at the potential nutraceutical benefits of eggs.

  • Lysozyme is extracted from egg white. Lysozyme is used in eye drops and various cold remedies. Lysozyme is also utilized as a preservative for cheese.

  • Avidin from egg white has been used for affinity chromatographic columns for various analytical methods.

  • Egg yolk contains lutein, which has been shown to be a factor in preventing age-related macular degeneration and cataracts. While eggs contain a small amount of this nutrient, research has shown that lutein from eggs may be more bioavailable, or absorbed and used by the body, than from richer sources.

  • Choline from egg yolk has been shown to aid in memory development.

  • Eggs are utilized as a culture medium in producing several vaccines used to treat various viruses.

  • Egg yolk has been indicated to be beneficial to skin. Thus, egg yolk is added to shampoos, skin creams and other cosmetic applications.

  • Antibodies from eggs may be used to treat various viruses.

  • Egg yolk is used as a preservative for bovine spermatozoa used for artificial insemination.

 

1.1 Assayed Egg Nutrient Values -

FACT 1.1 According to a study conducted by Food Processing magazine and the American Egg Board, food processors prefer real eggs over alternatives. They know eggs perform multiple functions in food product formulations and keep ingredient statements short and clean.

1.2 Egg Vitamins -

FACT 1.2 Eggs have a high nutrient density because they provide excellent protein and a wide range of vitamins and minerals in proportion to their calorie count.

1.3 Egg Minerals -

FACT 1.3 Many additional ingredients are required to substitute for the functionality of eggs in a recipe or formula. Contemporary consumers, however, are turned off by food labels displaying synthetic additives and unfamiliar ingredients.

1.4 Egg Lipids -

FACT 1.4 Eggs contain an insignificant amount of trans fat. Similar to some fats and oils, eggs impart a rich texture, mouthfeel, flavor, and color to prepared foods.

1.5 Egg Amino Acids -

FACT 1.5 Whole eggs and egg whites in particular, are frequently used in product formulations to help create smooth and creamy finished products. In addition to their own ability to aid browning, alkaline eggs can improve browning of acidic products - which ordinarily will not brown - by reducing their acidity.

1.6 Eggs as Nutraceuticals -

FACT 1.6 Eggs contribute valuable nutrients, from their high-quality protein to significant levels of beneficial vitamins, antioxidants, and other important nutrients all within one single ingredient.

Sialic Acid. Shown to inhibit certain stomach infections.

Liposomes. Used as a controlled delivery mechanism for various drugs.

Immunoglobulin yolk. (IGY). An antibody found in egg yolks.

Egg Yolk Protein. (PHOSVITIN). Provides antioxidant benefits in food products.

Choline. Is important in brain development.

Yolk Lecithin. Has a high proportion of phosphatidylcholine. Egg lecithin contains 63% unsaturated fatty acids including Omega-3 acids, which have been shown to improve visual activity in infants and to improve fatty acid status.

Egg White Lysozyme. Is being marketed in pharmaceutical products and is used as a food preservative.

Shell Membrane Protein. Used to grow human skin fibroblasts experimentally for severe burns. Also being used in Japanese cosmetics.