An Egg a Day is MORE Than Okay! Even though eggs are not the major contributor of cholesterol in the American diet, over the last 35 years eggs have become the visual icon of high cholesterol, both dietary and blood cholesterol, and many consumers have responded by limiting, or eliminating eggs from their diets. U.S. Department of Agriculture data show that meat, poultry and fi sh together account for nearly 45% of cholesterol intake, compared to under 36% for eggs. (1) Between 1970, when the public fi rst started hearing the diet-cholesterol message, to 1995, egg consumption decreased 24%, from 311 to 238 eggs per person per year. The message to limit dietary cholesterol had been so effective that recent surveys show that 45 to 50% of consumers considered dietary cholesterol “a serious health risk.” And since everyone seemed to replay the same nutritional messages, “less than 300 mg per day of dietary cholesterol and no more than 3 to 4 whole eggs a week,” consumers assumed that the recommendations must be not only science based but also proven safe and effective. Today as we are learning about many aspects of the more traditional conventional wisdom in nutrition, the proscriptions against eggs and dietary cholesterol are coming under increased scrutiny as new research not only questions the validity of old concepts but presents documented evidence that the old theories don’t hold up well to rigorous scrutiny. Today, as scientific investigation and statistical analytical methodologies have improved, research studies provide a more accurate perspective of the biological processes involved in diet-disease relationships. In fact, a 2007 observational study of 9,734 people conducted by researchers at the University of Medicine and Dentistry of New Jersey, found no increased risk for stroke, ischemic stroke or coronary heart disease when subjects ate 6 or more eggs per week. The researchers concluded that “the lack of relationship between egg consumption and cardiovascular diseases may be attributable to lack of association between serum cholesterol and egg consumption”. (2) Over the years there have been numerous reports that egg consumption is not related to either plasma cholesterol levels or coronary heart disease (CHD) incidence. Epidemiological surveys across cultures, such as the Twenty Countries Study, (3) reported that dietary cholesterol and egg consumption were related to cardiovascular disease mortality using simple correlation analyses but, when multivariate analyses were included correcting for saturated fat calories, there were no relationships between CHD and either dietary cholesterol or egg intakes. Data from the Framingham Heart Study, (4), (5) the Multiple Risk Factor Intervention Trial (MRFIT) (6), the Lipid Research Clinics Prevalence Trial (7), the Alpha-Tocopheral, Beta- Carotene Cancer Prevention Study,8 the Nurses’ Health Study,8 and the Health Professionals Follow-Up Study (8) all reported that dietary cholesterol intake was not related to either plasma cholesterol levels or CHD incidence. In 1999 Hu and colleagues at the Harvard School of Public Health reported in the Journal of the American Medical Association (JAMA) an analysis of data from the Nurses’ Health Study and the Health Professionals Follow-Up Study on the relationships between weekly egg consumption and CHD and stroke incidences. (9) The Nurses’ Health Study included 80,082 nurses aged 34 to 59 years at study onset followed for 14 years (1980-1994) and the Health Professionals Follow-Up Study involved 37,851 males aged 40 to 75 years in 1986 and followed for 8 years (1986-1994). The investigators determined daily egg consumption from multiple food-frequency questionnaires and measured incidences of nonfatal myocardial infarction, fatal CHD, and stroke in the two study populations. The investigators reported that after adjustments for age, smoking, and other potential CHD risk factors, there was no evidence for a significant relationship between egg consumption and risk of CHD or stroke in either men or women. The researchers concluded “that consumption of up to one egg per day is unlikely to have substantial overall impact on the risk of CHD or stroke among healthy men and women.” Using data from subgroup analyses, the authors noted an increased risk of CHD associated with higher egg consumption among study participants with diabetes (following an ad libitum diet) but not in those with hypercholesterolemia or excess body weight. The findings by Hu et al.9 add to an ever increasing body of evidence indicating a null relationship between egg consumption and CHD risk. The fact is that most industrialized countries have reviewed the experimental and epidemiological evidence and their nutrition experts determined that dietary cholesterol restrictions are unnecessary for a heart healthy diet. (10) In addition, studies are now showing that restricting eggs from the diet can have negative nutritional effects. The protein quality of eggs is the highest value in the supermarket, and it’s available at the lowest price. Eggs have high nutrient density providing 13 different vitamins and minerals in excess of the caloric contribution. Eggs are a source of biologically available lutein and zeaxanthin which help protect eyes against age related macular degeneration, a leading cause of blindness in the elderly. In addition, eggs are an excellent source of choline, an essential nutrient needed for fetal brain and memory development and prevention of neural tube defects. And what else is there in an egg which nature has included to optimize embryonic development?: cholesterol (Should eggs be considered nature’s original “functional food”?) And surely, if eggs increased the risk of CHD then countries with higher per capita egg consumption should have high rates of CHD. In fact, it turns out to be just the opposite. The countries with the highest per capita egg intakes are Japan #1, then Spain and France, countries with very low rates of CHD mortality compared to the USA. As the articles in this issue of Nutrition Realities show, there are many reasons to include eggs in a healthy diet. And for segments of the population who are at nutritional risk, the elderly, growing children, low income families, and those with serious illnesses, excluding an affordable, nutrient dense source of high quality protein and a variety of essential nutrients makes very little sense and is unjust. Our current understanding of the relationships between diet and CHD has moved beyond the simplistic view that dietary cholesterol equals blood cholesterol, and shifted towards an emphasis on saturated fats, obesity, and a sedentary lifestyle in CHD risk. Consider, that by giving the public one less ineffective dietary issue to concentrate on it may actually increase their awareness of some of their more risky behaviors. Slowly but surely, and with an ever expanding body of scientifi c evidence, eggs are coming back to their rightful place in the American diet. And for all those people who have been avoiding a food they enjoy, this will be a valuable shift in the conventional wisdom which will allow them to again welcome eggs back into their heart healthy diet. REFERENCES: U.S. Department of Agriculture/Center for Nutrition Policy and Promotion, Nutrient Content of the U.S. Food Supply, 190902004. Home Economics Research Report No. 57, February 2007. 1. Qureshi AI. Regular egg consumption does not increase the risk of stroke and cardiovascular diseases. Sci Monit, 2007, 13(1):CR1-8 Hegsted DM, Ausman LM. Diet, alcohol and coronary heart disease in men. J Nutr 1988;118:1184-1189. Millen BE, Franz MM, Quatromoni PA, et al. Diet and plasma lipids in women. Macronutrients and plasma total and low density lipoprotein cholesterol in women: The Framingham nutrition studies. J Clin Epidemiol 1996;49:657-663. Dawber TR, Nickerson RJ, Brand FN, Pool J. Eggs, serum cholesterol, and coronary heart disease. Am J Clin Nutr 1982;36:617-625. Tillotson JL, Bartsch GE, Gorder D, Grandits GA, Stamler J. Food group and nutrient intakes at baseline in the Multiple Risk Factor Intervention Trial. Am J Clin Nutr 1997;65(1) Suppl:228S-257S. Esrey KL, Joseph L, Grover SA. Relationship between dietary intake and coronary heart disease mortality: Lipid research clinics prevalence follow-up study. J Clin Epidemiol 1996;49:211-216. Pietinen P, Ascherio A, Korhonen P, et al. Intake of fatty acids and risk of coronary heart disease in a cohort of Finnish men — The alpha-tocopherol, beta-carotene cancer preventionstudy. Am J Epidemiol 1997;145:876-887. Hu FB, Stampfer MJ, Manson JE, et al. Dietary fat intake and the risk of coronary heart disease in women. N Engl J Med 1997;337:1491-1499. Ascherio A, Rimm EB, Giovannucci EL, Spiegelman D, Stampfer M, Willett WC. Dietary fat and risk of coronary heart disease in men: Cohort follow up study in the United States. BMJ 1996;313:84-90. Hu FB, Stampfer MJ, Rimm EB, et al. A prospective study of egg consumption and risk of cardiovascular disease in men and women. JAMA 1999;281:1387-1394. Klein C, The Scientifi c Evidence and Approach Taken to Establish Guidelines for Cholesterol Intake In Australia, Canada, The United Kingdom and the United States, Life Science Research Offi ce, November 2006.

Egg-cellent Foods, Egg-cellent Proteins Consumers are looking for healthy alternatives. Can you help? Energy boosting foods are in demand. An egg, nature's answer to the quest for a near-perfect protein, is also your answer to the quest for a highly available, highly functional protein ingredient. Just look at the facts: Eggs contain the most easily digestible, most readily available protein compared to any other type. Eggs are used as the standard for measuring the protein quality of other ingredients. Processed eggs contribute the same high-quality protein as fresh. For more on the story of egg proteins, independent scientific studies and highlights of the egg's amazing functional properties download the pdf titled: egg-cellent Foods egg-cellent Protein. For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org

Every Body Every Age Life Stage Foods Eggs Deliver Necessary Nutrition As a natural source of many vitamins and minerals, eggs have something for everyone and can be a valuable asset in the development of food products to meet consumer needs. Eggs are a naturally nutrient-dense food, containing varying amounts of 13 essential nutrients. In particular, they are an 'excellent' source of choline and selenium, and a 'good' source of high-quality protein, vitamin B12, phosphorus and riboflavin. These nutrients are important to the entire population with select nutrients attractive to specific demographics. For example, the high-quality protein in eggs helps kids grow and gives them energy to stay focused. Eggs are an excellent source of choline, a nutrient making headlines regarding its role in fetal brain development. For active adults, egg protein builds muscle, provides sustained energy and satisfies hunger longer. Eggs help aging Baby Boomers optimize muscle function and help prevent sarcopenia, or loss of lean muscle tissue. Depending on consumer concerns or preferences, such as convenience, nutrition or taste, formulators can meet consumer demands by delivering new food products based on egg ingredients. For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org

Buyer's Guide International Buyers Downloadable Resources U.S. Shell Eggs U.S. Egg Grades U.S. Egg Sizes U.S. Egg Types Refrigeration Matters White and Brown Eggs U.S. Egg Products U.S. Egg Products Packing Formats U.S. Egg Equivalents Value-Added U.S. Egg Products Uses for High-Quality U.S. Eggs and Egg Products Exports Resource Guide

A Great Opportunity For Improving Health Cholesterol Cholesterol is not fat, but a waxy substance (lipid) produced by all humans and animals, and is essential for bodily function. Cholesterol is found in all cells and is an important component of the central nervous system. Cholesterol is used to produce bile acids which are required for the body to absorb fats and fat soluble vitamins from the digestive tract. The body also uses cholesterol to make steroid hormones, and as the starting material for the synthesis of vitamin D. Dietary cholesterol is the cholesterol consumed in foods while blood cholesterol is the cholesterol that circulates in the bloodstream. Dietary cholesterol does not automatically raise blood cholesterol when a high cholesterol food is eaten. Cholesterol does not have to be supplied by the diet like vitamins since the body produces all the cholesterol it needs. The amount of cholesterol the body makes is determined by weight. People who are obese produce more cholesterol than lean people and weight loss can decrease the amount of cholesterol the body makes. In most people the body balances the amount of dietary cholesterol by changing cholesterol synthesis in body tissues. Eating excess saturated fat causes the liver to put more cholesterol into the blood circulation and slows down the removal of blood cholesterol. This is why too much saturated fat in the diet is considered to be the most important dietary factor in causing high blood cholesterol levels and increased heart disease risk. Elevated levels of cholesterol in the bloodstream carried by low density lipoproteins (LDL) are associated with an increased risk of heart disease. The LDL cholesterol (“bad cholesterol”) is responsible for cholesterol entering artery walls resulting in blocked arteries. The high-density lipoprotein cholesterol, (HDL), helps move cholesterol from tissues to the liver for removal from the bloodstream. High values of HDL cholesterol (“good cholesterol”) are desirable. Currently, the new perspective on heart disease risk now identifi es the LDL: HDL ratio and the Total: HDL ratio (the sum of all cholesterol components to the “good cholesterol”) as the best indicator of heart disease risk. A review of over 30 studies published in the Journal of the American College of Nutrition in 2008 1 presents evidence that the LDL:HDL ratio is a better indicator of heart disease risk than either indicator alone because, according to the authors, the ratio refl ects the “two-way traffi c” of cholesterol entering and leaving the blood system. Fernandez ML, Webb D., The LDL to HDL Cholesterol ratio as a valuable tool to evaluate coronary heart disease risk. J Am Coll Nutr, 27(1);1-5,2008. Protein Eggs are a highly nutritious food making valuable contributions to one’s diet. A large egg provides six grams of high biological value protein, 10% of the daily value based on a 2,000 calorie diet. In fact, egg protein is the standard against which other food proteins are measured. Amino acids are the building blocks of proteins which the body requires for cells and tissues, regulation of body processes, and source of energy. When proteins are broken down and used for energy they cannot be used to build and repair body tissue since there is little reserve supply of protein in the body. Everyone needs a constant supply of protein to repair body cells as they wear out and to make new body tissues especially during times of growth. The National Academy of Sciences’ Institute of Medicine 2006 recommendation is to include 10-35% of daily calorie intake as protein. Recent research has indicated that muscle mass in older adults is better preserved when protein intake approaches the upper range of this recommendation. Proteins are composed of different combinations of 20 amino acids. The human body needs all 20 amino acids for the synthesis of its wide range of proteins. The body can synthesize 11 of these amino acids, but is unable to make 9 essential amino acids, which must be obtained from the diet. The egg contains all the essential amino acids in a proper proportion to fulfil the needs for human growth and tissue maintenance. The only food that contains a more ideal mix of essential amino acids than an egg is mother’s milk. Two eggs can be used to equal two ounces of lean meat, which is considered a serving in the Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group of the USDA MyPyramid nutrition guidance meal plan. Eggs are lower in cost and in calories than many other animal-protein foods grouped in the same food group. Duyff, R. The American Dietetic Association’s Complete Food and Nutrition Guide. Chronimed Publishing, Minneapolis, MN. 1998. Dietary Reference Intakes, Institute of Medicine, The National Academies Press, 2006. www.MyPyramid.gov Choline Choline is an essential nutrient needed for normal function of all cells. It is a critical component of the cell membrane and the neurotransmitter acetylcholine. The human body is dependant upon choline for normal muscle function, lipid transport, fetal development and memory center development. Eggs are an excellent source of the nutrient choline which, like folate, is essential for proper neural tube closure and nervous system function in the developing fetus. In fact, it has been found that dietary choline intakes vary enough in healthy women in the United States (from <300mg to >500mg/day) to significantly influence the risk of birth defects.1 Choline is also needed to control the buildup of homocysteine in the blood by contributing to the production of methionine, an amino acid needed for protein synthesis. Elevated levels of homocysteine in the blood have been associated with increase risk of heart disease. A choline defi cient diet has been shown to signifi cantly increase DNA damage in humans and is the only nutrient defi ciency shown to induce spontaneous carcinoma.2 Two eggs contain about half the recommended daily amount of choline considered an adequate intake. During pregnancy and lactation, recommendations for choline intake are increased. In fact, the placenta delivers choline to the fetus by pumping it against a concentration gradient through the umbilical blood stream, indicating how important choline is for fetal development. Sadly, a review of USDA consumption study data shows that only about 10% of the population is consuming an adequate intake of choline from their diet. Among adults; younger and older women including pregnant women, had the lowest estimated mean intakes of choline.3 Egg intake can help close this unfortunate gap. Shaw GM et al. Periconceptional dietary intake of choline and betaine and neural tube defects in offspring. Am J Epidemiol, 160, 102-9, 2004. Sanders LM and Zeisel SH, Choline: Dietary Requirements and Role in Brain Development, Nutr Today, 42(4), 181-6, 2007. Jensen H et al, Choline in the Diets of US Population: NHANES, 2003-2004 presented at Experimental Biology 2007. Satiety One of many reasons we enjoy eating is that food can quell the feeling of hunger and provide us with energy to perform our chosen activities. A food that satisfies the pangs of hunger and gives us sustained energy is one that provides satiety. A major benefit of eating eggs is not only that it satisfies hunger but, it keeps you from needing snacks before the next meal which has been demonstrated to be a valuable asset in any weight reduction and weight maintenance strategy. Researchers at Wayne State University compared the reported feeling of satiety and weight loss of overweight and obese men and women who consumed either an isocaloric egg or bagel based breakfast while following a weight loss diet. They found that compared to an isocaloric, equal weight bagel-based breakfast, the egg-breakfast induced greater satiety and enhanced weight loss by 65% and a 34% greater reduction in waist circumference without a significant difference in blood lipid levels between groups.1 Vander Wal JS et al. Egg breakfast enhances weight loss. Int J Obes advance online pub, 5 August 2008; dol:10.1038/ijo.2008.130 Eye Health Age related macular degeneration (ARMD) occurs when the macula of the retina deteriorates and central vision becomes affected. ARMD occurs mostly in people over 50 years of age, and is the leading cause of irreversible blindness in the elderly. There presently is no cure for ARMD but laser therapy can be an effective treatment. New research suggests that ARMD may result from lack of certain nutrients in the diet. Vitamins and minerals, mainly antioxidants found abundantly in fruits and vegetables may reduce the risk of ARMD. One group of vegetable chemicals, carotenoids seem to have a protective effect against ARMD. Carotenoids exist in high concentrations in eye tissues and function as antioxidants to neutralize damage to cells caused by free radicals from sunlight. Carotenoids act as fi lters and form a pigment that protects the eye tissue from blue wavelength light, a potentially destructive band of radiation present in ordinary sunlight. Lutein and zeaxanthin are two xanthophyll antioxidants making up the macular pigment of the eye and recent research has shown they reduce a person’s risk and slow the progression of ARMD. The chicken egg yolk contains lutein and zeaxanthin within its fat-soluble matrix dispersed with other fat-soluble micronutrients such as vitamin A, vitamin D, and vitamin E. The yolk of the chicken egg provides a readily bioavailable source of lutein and zeaxanthin which has been shown to have greater bioavailablity than lutein from supplements and spinach. Researchers at the University of Massachusetts reported that the addition of one egg to the diet of subjects with an average age of 79 years signifi cantly increases both their serum lutein and zeaxanthin concentrations without elevating serum total cholesterol or the serum concentration of the LDL fraction.1 Similarly, women between the ages of 24 and 59 years were found to have increased serum zeaxanthin and macular pigment optical density after 12 weeks of eating an egg daily with no increase in their serum cholesterol concentrations.2 Goodrow EF et al. Consumption of One Egg Per Day Increases Serum Lutein and Zeaxanthin Concentrations in Older Adults without Altering Serum Lipid and Lipoprotein Cholesterol Concentrations, J Nutr, 136: 2519–2524, 2006. Wenzel AJ et al. A 12-Wk Egg Intervention Increases Serum Zeaxanthin and Macular Pigment Optical Density in Women, J Nutr, 136(10):2568-73,2006. Nutrient Density Eggs were designed by nature to be a complete nutrient reserve for the developing chick. Eggs are an important food for humans because of their high nutrition value at a comparably affordable price. A major concern however is that many Americans are sedentary and need to watch their caloric intake to maintain a healthy weight. Yet within their allowable caloric intake they must obtain all of the essential nutrients needed for health. In order to achieve this goal they need to consume foods that are nutrient dense and keep them from feeling hungry. Nutrient density refers to the quantity of one or more nutrients supplied by a food in relation to its caloric content. Nutrient-dense foods provide a high proportion of a person’s daily diet needs of essential nutrients while supplying a small proportion of the daily need for calories. Eggs are a nutrient dense food because they are an excellent source of high quality protein, provide a wide range of vitamins and minerals, and are relatively low in calories. One large egg has 72 calories with 13 vitamins and minerals. The amounts of various nutrients supplied in two large eggs are shown in the chart (right). As the nutrient daily values show, eggs provide a wide variety of nutrients for relatively few calories. One large egg offers only 7% of the total daily calorie intake of a person on a 2,000 calorie diet and provides 12.5% DV for protein, and 14% for riboflavin, and 8% or more of the daily value for several other nutrients including vitamins A, D, E, B-6, B-12, folate, iron, phosphorus, and zinc. And, it is important to realize that the egg is one of the few natural sources of vitamin D in the diet. With all of these nutritional benefi ts it is not diffi cult to see why eggs are considered a nutrient dense food. Conclusion Limiting egg intake would be a missed opportunity to benefit from the many naturally occurring nutritional benefits found in an egg such as: High quality protein • Excellent source of choline Balanced assortment of essential vitamins and minerals Highly bioavailable antioxidants lutein and zeaxanthin Individual portion sized packaging, only 72 calories per egg offering satiety A moderate fat content A healthy ratio of mono-unsaturated and polyunsaturated fats to saturated fats Easily chewed food Easily prepared Abundantly available Culturally familiar Affordable low cost protein Extensive storage capacity: 4-5 week shelf life when refrigerated Nutrient Facts Daily Values (DV): 2 Large Eggs Calories 144 Amount/ Serving Protein Vitamin A Vitamin B12 Vitamin B6 Vitamin D Vitamin E One large egg contains 5 gm fat (7.7% DV)), 0 trans fat, 1.5 gm saturated fat (8% DV*), and 212 mg cholesterol (71% DV) 37.0 mg omega-3 fatty acids, 514 mg omega-6 fatty acids. *DV = Daily Value based on a 2,000 calorie diet. %DV* 25% 10% 22% 7% 9% 4% Amount/ Serving Folate Thiamin Riboflaving Phosphorus Zinc Iron %DV* 12% 5% 28% 20% 8% 10%

Hazelnut Praline Paradise Chocolate Puff Pastry Ingredients: 960g Bread Flour 144g Unsalted Butter 22.5g Salt 470g Water 75g Cocoa Powder Method: ⁃ Mix together water and salt in stand mixer. ⁃ Add all other ingredients and mix until smooth. ⁃ Leave to set in refrigerator. Ingredients: 500g Unsalted Butter 100g Cocoa Powder Method: ⁃ Mix together all ingredients in stand mixer. ⁃ Shape dough and leave to rest in refrigerator. Ingredients: 10g U.S Dried Egg Yolk Puff Pastry Icing Sugar Laminate Dough ⁃ During the laminate process, roll out the dough until 1.5 mm thick. ⁃ Cut oblong shapes of the puff pastry, place on the baking sheet and leave to rest for 20 min in the refrigerator. ⁃ Sprinkle with icing sugar and dried egg yolk. Bake in a oven at 180℃ for 15 and 220℃ for 5 min. Bake in a oven at 180℃ for 30 mins. Praline Creme Brulee Ingredients: 40g U.S. Liquid Egg Yolks 200g Whipping Cream 0.5pc Vanilla Pod 1g Cinnamon Powder 30g Hazelnut Praline 40g Caster Sugar 2g Gelatine Leaves Method: ⁃ Put the gelatine leaves in a bowl of cold water to soften. ⁃ Heat the cream with the vanilla pod, cinnamon powder and hazelnut praline in a pan until just boiling. ⁃ Whisk together the egg yolks and caster sugar in a large bowl until thickened slightly. Remove the vanilla pod, then pour the hot cream over the egg mixture and whisk thoroughly. ⁃ Return the custard to the pan and heat gently, stirring until the mixture has thickened ⁃ Whisk in the gelatine, then pour the custard in a Silicone baking mould, let cool and freeze. Chocolate Cream Ingredients: 50g U.S. Liquid Whole Egg 60g U.S. Liquid Egg Yolks 180g U.S. Liquid Egg Whites 125g Whole Milk 125g Whipping Cream 1 pc Vanilla Pod 320g 70% Chocolate 80g Caster Sugar 85g Caster Sugar Method: ⁃ Boil the milk & whipping cream with vanilla pod, Infuse with the vanilla pod. ⁃ Pour into chocolate and stir until chocolate melted. ⁃ Beat whole egg and egg yolks until thick and lemon colored. Gradually beat in caster sugar. ⁃ Beat egg whites with the caster sugar to soft peaks. ⁃ Mix a part of the egg with the chocolate mixture, blend and fold in the remaining eggs. ⁃ Fold egg whites into chocolate mixture. Crunchy Meringue Hazelnut Spread Ingredients: 90g U.S. Dried Egg Whites (reconstituted) 150g Caster Sugar 3g Cream of Tartar 1 Pinch of Salt 200g Hazelnut Praliné 50% 100g 40% Milk Chocolate 100g Cocoa Nibs Method: ⁃ Meringue Cookies: Combine egg white, cream of tartar, and salt, beat the egg whites at slow speed until the foam throughout, add the sugar, and beat to soft peaks. Baked on 105°C for 1 hour. ⁃ Melt the chocolate with the praline at 45°C. ⁃ Add the meringue cookies with cocoa nibs. Assembly Fill the Millefeuille, alternating the layers between Crunchy Meringue Hazelnut Spread, Praline Creme Brûlée, Chocolate Cream, Chocolate Shavings, Icing Sugar & Hazelnut. Noted: Reconstitution Ratio for U.S. Dried Egg White 1 part Egg White Powder : 7 Parts Water

Refrigerated Liquid Egg Products Usage Foodservice and the commercial food processing industry. Availability Bulk tank trucks, totes, metal or plastic containers, polyethylene coated fiber or laminated foil and paper cartons and hermetically sealed polyethylene bags. Container size from small bags to cartons (8 oz to 5 lbs), intermediate size bag in boxes and pails (200 to 3,500 lbs) and larger drums and totes (20 to 40 lbs). Advantages Pasteurized, quick and easy to use. Processing Overview Shell eggs are washed, rinsed, sanitized, and candled, then broken, separated by automation, and monitored for quality and imperfections. Egg products are then filtered, pasteurized, and packaged. Custom blends (specified egg solids content or added ingredients) are available. Standards of Indentity Whole eggs are a combination of pasteurized egg whites and egg yolks from the same production batch blended together in their entirety, in natural proportions. Egg products produced by combining egg whites and egg yolks from different production batches cannot be labeled as whole eggs. These products must be identified with an ingredient statement showing the contents of the product as egg whites and egg yolks. Examples of Added Ingredients Sugar or salt may be added to certain products. Refrigerated egg whites may have triethyl citrate added as a whipping aid. Storage/Handling After opening, liquid eggs should be kept refrigerated at 40º to 45ºF (4.4º to 7.2ºC) maximum at all times and consumed within two to six days from date of purchase. Once opened, use immediately. Products Whole eggs, whites, or yolks Sugared egg yolks Salted whole eggs or yolks Scrambled egg mix Extended shelf life whole eggs, whites, yolks, or scrambled egg mix Products: Whole eggs, whites, or yolks Sugared egg yolks Salted whole eggs or yolks Scrambled egg mix Extended shelf life whole eggs, whites, yolks, or scrambled egg mix

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.

Modern Eggs for the Modern Women Nature’s Original Functional Food Iron: Not Just for Pressing the Clothes High Quality Protein for Women’s Health Pregnancy and Infant Nutritional Needs Yes but, what about the cholesterol? Senior Wisdom Control Appetite to Control Weight

Find True Satisfaction Eggs possess unique nutritional properties and contribute desirable functional attributes unequaled by any single egg alternative. Eggs also contribute a clean, natural image to help create a consumer -friendly ingredient statement for packaged or prepared foods. Researchers discovered that compared to a bagel-based breakfast of equal weight, the egg breakfast induced greater satiety and significantly reduced the participants' food intake for the rest of the day. Eggs have an impressive macronutrient composition to contribute to their satiety impact. A registered dietitian and culinary instructor at the Institute of Culinary Education in New York called eggs a 'nutritional powerhouse.' And no wonder, eggs provide some of the highest quality protein of any food, as well as being one of the few nondairy sources of vitamin D. For more on the story of egg proteins, independent scientific studies and highlights of the egg's amazing functional properties download the pdf titled: Find True Satisfaction. For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org