Product & Industry Opportunities
Products & Industry Opportunities
The functional attributes of egg products have beneficial uses in a variety of industries, both food and non-food related. Such properties as emulsification, coagulation, adhesion, and binding are critical to the success of many of the food products we eat every day. Eggs provide other functions such as calcium and protein to animal feed, whites in cosmetics, yolks in shampoos and conditioners, and as a culture medium in science and research.
Product Usage: Breads, pastries, custards, cakes, cookies
Functional Rationale: Adds richness, increases volume, and improves machine flexibility
Product Usage: Ice cream, frozen desserts
Functional Rationale: Improves texture, decreases melting point, eliminates crystallization
Product Usage: Bars, fondants, fillings
Functional Rationale: Improves interior texture, stabilizes, adds richness and flavor
Product Usage: Mayonnaise, salad dressings, dips, and prepared foods
Functional Rationale: Binds sauces and emulsifies mixtures of oil and water
Product Usage: Energy bars for active and elderly
Functional Rationale: Provides excellent protein source, as well as other functional benefits
Product Usage: Pourable yogurts, dietary drinks, and alcoholic beverages
Functional Rationale: Adds creamy texture and clarifies certain wines and juices
Product Usage: An ingredient in frozen and prepared entrées and side dishes
Functional Rationale: Improves texture and freeze/thaw microwave capabilities
Product Usage: A protein supplement and a source for extraction of beneficial substances
Functional Rationale: Used for the extraction of lysozyme and other substances, such as yolk lecithin and sialic acid
Product Usage: Thickens frostings and fillings
Functional Rationale: Coagulates and creates firm, smooth base
Product Usage: Standard breads and buns
Functional Rationale: Used as an egg wash to brown the crust and for flavor and structure in specialty breads and rolls
Product Usage: Egg custard fillings and tarts
Functional Rationale: Gels filling and adds color and richness to mass, excellent emulsifier
Product Usage: Cakes of all sorts
Functional Rationale: Aeration adds volume, height, and builds ingredients into product matrix. Provide structure
COOKIES & SPECIALTY ITEMS
Product Usage: Meringues and other items where lighter texture is required
Functional Rationale: Allows for aeration of baked goods. Provides structural benefits
MUFFINS & POPOVERS
Product Usage: Unique pastry effect obtainable only through use of eggs
Functional Rationale: Binds and produces desirable texture and mouthfeel. Aeration builds volume
Product Usage: Frozen dough and other items to control crystallization
Functional Rationale: Creates desirable characteristics in reheating and baking
HEALTHY SNACK BARS
Product Usage: Protein-rich meal replacement bar
Functional Rationale: One of the highest-quality protein sources available
Product Usage: The white is a popular ingredient for facial masks. The yolk is used in shampoos and conditioners.
Product Usage: Both yolk and white are excellent culture media for laboratory growth of microorganisms.
ANIMAL FEED & PET FOOD
Product Usage: Ground dried shells are fed to laying hens as a source of calcium and protein. Egg is used to feed laboratory animals when a protein reference is required. Yolks and whites are used in pet foods.
Product Usage: Lysozyme is an excellent antibacterial agent in all foods. Avidin-biotin technology is used in medical diagnostic applications like immunology, gene probes, and histopathology.
Product Usage: Eggs provide an excellent medium for the growth of viruses for making vaccines.