Research Snapshot A 2008 study from Surrey University published in the European Journal of Nutrition provides evidence that increasing dietary cholesterol intake by eating two eggs a day does not increase total plasma cholesterol when accompanied by moderate weight loss. The study authors concluded that cholesterol-rich foods should not be excluded from dietary advice for weight loss. (1) A 2007 study of 9,500 people reported in Medical Science Monitor showed that eating one or two eggs a day did not increase the risk of heart disease or stroke among healthy adults. The study noted that eating eggs may actually be associated with a decrease in blood pressure. (2) A study presented at the Experimental Biology conference in 2007 showed that egg consumption contributed less than one percent of the risk for heart disease when other adjustable risk factors were taken into account. The researchers concluded that wide-sweeping recommendations to limit egg consumption may be misguided, particularly when eggs' nutritional contributions are considered. (3) In 2006, Nutrition Bulletin published a review of scientific studies from the past 30 years showing that eating eggs daily does not have a significant impact on blood cholesterol or heart disease risk. The authors noted several benefits of egg consumption – including the high-quality protein eggs provide – and argued that consumption of one to two eggs a day should be actively encouraged as part of a calorie-restricted weight-loss plan. (4) ​ A six-week study conducted by researchers at the Yale Prevention Research Center in 2005 showed that adding two eggs a day to a healthful diet did not significantly increase blood cholesterol levels in young or middle-aged men and women with normal or even moderately elevated blood cholesterol levels. (5) A review of more than 25 studies that appeared in the Journal of the American College of Nutrition in 2000 showed that eating an egg a day isn't associated with increased risk of heart disease in healthy men and women, even after taking into account other aspects of their diet that may increase the risk for heart disease. (6) A 1999 Harvard University study that collected data from more than 100,000 men and women found no significant difference in heart disease risk between healthy adults who ate less than one egg a week and those who ate more than one egg a day, and that eating up to one egg a day is unlikely to have a significant overall impact on the risk of heart disease or stroke. (7) REFERENCES Harman Nicola L, Leeds, Anthony R, and Griffin, Bruce A. Increased dietary cholesterol does not increase plasma low density lipoprotein when accompanied by an energy-restricted diet and weight loss. European Journal of Nutrition.2008; 47:287-293 Qureshi A, et al. Regular egg consumption does not increase the risk of stroke or cardiovascular diseases. Medical Science Monitor. 2007; 13(1): CR1-8. Tran NL, et al. Balancing and communicating risks and benefits associated with egg consumption – a relative risk study. Presented at Experimental Biology 2007, Washington, D.C.6 Lee A and Griffin B. Dietary cholesterol, eggs and coronary heart disease risk in perspective. Nutrition Bulletin (British Nutrition Foundation). 2006; 31:21-27. Lee A and Griffin B. Dietary cholesterol, eggs and coronary heart disease risk in perspective. Nutrition Bulletin (British Nutrition Foundation). 2006; 31:21-27. Katz DL, et al. Egg consumption and endothelial function: a randomized controlled crossover trial. Int J Cardiol. 2005; 99:65-70. Kritchevsky S and Kritchvesky D. Egg consumption and coronary heart disease: an epidemiological overview. J Am Coll Nutr. 2000; 19(5): 549S-555S. Hu FB, et al. A prospective study of egg consumption and risk of cardiovascular disease in men and women. JAMA. 1999; 281:1387-94.

Cracking the Cholesterol Myth More than 40 Years of Research Supports the Role of Eggs in a Healthy Diet ​ Many Americans have shied away from eggs – despite their taste, value, convenience and nutrition – for fear of dietary cholesterol. However, more than 40 years of research have shown that healthy adults can eat eggs without significantly impacting their risk of heart disease. ​ And now, according to new United States Department of Agriculture (USDA) nutrition data (1), eggs are lower in cholesterol than previously recorded. The USDA recently reviewed the nutrient composition of standard large eggs and results show the average amount of cholesterol in one large egg is 185 mg, a 14 percent decrease. The analysis also revealed that large eggs now contain 41 IU of Vitamin D, an increase of 64 percent. ​ Studies demonstrate that healthy adults can enjoy an egg a day without increasing their risk for heart disease, particularly if individuals opt for low cholesterol foods throughout the day. The Dietary Guidelines for Americans and the American Heart Association recommend that individuals consume, on average, less than 300 mg of cholesterol per day. A single large egg contains 185 mg cholesterol. ​ Several international health promotion organizations – including Health Canada, the Canadian Heart and Stroke Foundation, the Australian Heart Foundation and the Irish Heart Foundation – promote eggs as part of a heart-healthy diet, recognizing that they make important nutritional contributions. (2) ​ ​ REFERENCES In 2010, a random sample of regular large shell eggs was collected from locations across the country to analyze the nutrient content of eggs. The testing procedure was last completed with eggs in 2002, and while most nutrients remained similar to those values, cholesterol decreased by 12% and vitamin D increased by 56% from 2002 values. Klein CJ. The scientific evidence and approach taken to establish guidelines for cholesterol intake in Australia, Canada, The United Kingdom, and The United States. LSRO. 2006 www.lsro.org . Accessed November 2006.

Super Powers, Simple Ingredients The superheroes of comic books and movies have powers that elevate them beyond the ordinary. Yet in public, they often masked these talents to appear ordinary. Sometimes too, in the food world, the greatest collection of attributes is found in the most ordinary item. Yet within that mild-looking, shelled exterior lies a powerhouse of nutrition and functionality that transfers these super attributes into formulations. ​ Eggs are considered a naturally nutrient-dense food, containing varying amounts of 13 essential nutrients in a package with a relatively low number of calories: just 70 for a large 50 gram egg. Eggs are one of the few natural sources of vitamin D and provide an excellent source of choline and selenium and a good source of vitamin B12, phosphorus and riboflavin. One large egg, or its equivalent in the further processed category, provides 6 grams of highly digestible protein, constituting eggs as a 'good' source of high-quality protein.

Overview and Inspection Overview The term egg products refer to processed and convenience forms of eggs for commercial, foodservice, and home use. These products can be classified as refrigerated liquid, frozen, dried, and specialty products. For many years, eggs were marketed primarily as shell eggs, but in recent years egg consumption in the form of egg products has increased. ​ Consumption of egg products in 1984 was 15% of the total eggs produced, or 25.6 million cases of shell eggs further processed. By 2003, the numbers increased to about 30% of the total egg production, or 60.9 million cases of shell eggs broken into egg products. Today, the production of frozen eggs has leveled out, some growth is noted in dried egg production, and production of refrigerated liquid eggs has greatly increased. ​ Many new convenience forms of egg products are reaching the marketplace, both in the home and through foodservice and commercially processed foods. In fact, tremendous growth of the use of egg products has occurred in the foodservice industry, particularly in breakfast menu items and in the utilization of hard-cooked eggs on salad bars. ​ Because they provide certain desirable functional attributes, egg products are widely used as ingredients in many food products. ​ Fueled by increasing consumer demand for more convenience food products, growth of the egg products industry is expected to continue. ​ ​ ​ ​ Inspection The Egg Products Inspection Act (EPIA) was passed by Congress in 1970 to provide for the mandatory continuous inspection of the processing of liquid, frozen, and dried egg products. In 1995, the Food Safety and Inspection Service (FSIS) became responsible for the inspection of processed eggs. FSIS inspects all egg products except for egg substitutes, imitation eggs, and freeze-dried products, which are inspected by the Department of Health and Human Services' Food and Drug Administration (FDA). Officially inspected egg products bear the USDA inspection mark. ​ Federal agriculture officials, or state officials acting on behalf of USDA, visit egg packers and hatcheries at least every three months to see that they are in compliance with the law. Companies that transport, ship, or receive shell eggs and egg products may also be checked periodically. Facilities that break, dry, and process shell eggs into liquid, frozen, or dried egg products must operate under a continuous USDA inspection program with an official inspector present at all times during processing. The law applies to all egg product processing facilities, regardless of size and to those selling products locally, across state lines, and internationally. ​ The fact that U.S. processed eggs are growing in popularity is evidenced by an ever increasing demand. With today's lifestyle demands of convenience, fewer calories, lowered fat content, food safety and economy, U.S. egg products are a perfect choice.

Specialty Egg Products Diced Hard-cooked, Peeled Eggs Refrigerated in a dry-pack or cryogenically frozen through exposure to extremely low temperatures for a short time, e.g., nitrogen flushing. Used by salad bars in restaurants. ​ Refrigerated Whole Hard-cooked, Peeled and Unpeeled Eggs, Plain or Pickled, Wedged, Sliced, or Chopped Mechanically or hand-peeled and either packed in a liquid solution of 0.1% sodium benzoate or potassium sorbate (mold inhibitors) and an organic acid (usually citric acid) or packaged in an altered environment with inert nitrogen to extend shelf life. ​ Frozen Hard-cooked Egg Rolls or Long Eggs Long cylinders of albumen cooked around a core of yolk, then cryogenically frozen and used sliced, in salads and as garnishes. ​ Frozen Omelets and Quiche Mixes Ready to heat and serve. ​ Frozen Scrambled Egg Mix in Boliable Pouches These were originally developed by the military but are now convenient for the foodservice operator. ​ Freeze-dried Precooked Scrambled Egg Mix Used by campers because they are easy to transport and store. ​ Other Frozen Precooked Egg patties, fried eggs, crêpes, scrambled eggs, egg pizza, plain or filled omelets, French toast, quiches, and egg breakfast sandwiches. ​ Ultra-pasteurized Pasteurized liquid egg aseptically packaged for extended refrigerated shelf life.

The Yolk: A Nutrient Goldmine ​ ​ What You Lose Without the Yolk ​ Eggs are packed with nutrients. One large egg has varying amounts of 13 essential vitamins and minerals - all for 70 calories. While egg whites contain some of the eggs’ high quality protein, riboflavin and selenium, when you skip the yolk, you lose at least a portion of the following nutrients found in part in the yolk and, in some cases, entirely in the yolk alone: ​ Protein Vital for the health and maintenance of body tissues, such as muscle Other sources: Meat, fish, poultry, dairy, beans, nuts and seeds Note: Eggs provide the highest-quality protein available. Other sources of complete protein, which contains all essential amino acids, are animal proteins and soy. Vitamin D Works with calcium to promote bone health, regulates cell growth and immune function Other sources: Salmon, tuna, fortified foods such as milk and orange juice when fortified Choline Essential for normal functioning of all cells, important for brain development of a fetus during pregnancy Other sources: Beef or chicken liver, cod and cauliflower Vitamin B12 Involved in nerve function, energy metabolism and synthesis of DNA and red blood cells Other sources: Fish, meat, poultry, milk and fortified breakfast cereals Folate Prevents birth defects and damage to DNA, needed for cell division and growth Other sources: Fortified grain products, beans and spinach Vitamin A Supports immune function, eye health and cell growth Other sources: Meat, milk, sweet potatoes, spinach, carrots and cantaloupe Vitamin B6 Critical for protein metabolism and synthesis of neurotransmitters, important for immune function Other sources: Meat, poultry, beans and fortified breakfast cereals Iron Needed to transport oxygen throughout the body, involved in regulation of cell growth and immunity Other sources: Beef, tuna, fortified cereals, and beans Thiamin Required for nutrient metabolism and normal function of the heart, muscles and nervous system Other sources: Enriched bread and flour, meats, beans and nuts Vitamin E Antioxidant that helps prevent cell damage Other sources: Oils, nuts and seeds Selenium Regulates thyroid function, antioxidant that helps prevent cell damage Other sources: Brazil nuts, fish, poultry and beef Phosphorous Essential for development of healthy DNA, important in bone structure Other sources: Milk and other dairy products, meat, fish, poultry and nuts Zinc Supports normal growth and development during pregnancy and childhood, required for taste and smell, important for proper immune function and wound healing Other sources: Oysters, meat, poultry, seafood and beans There’s More to Eggs Than Just The Whites ​ While eggs are commonly associated with breakfast and protein, many individuals aren’t aware of the nutrient package the whole egg provides. This includes a variety of important vitamins and minerals required for the body to maintain health. These nutrients, a majority of which are found in the yolk, play key roles in many aspects of health at all ages, from supporting fetal development in pregnant women to helping protect brain health in older adults. ​ Additionally, enjoying an egg a day can fall within current cholesterol guidelines, particularly if individuals opt for other low-cholesterol foods throughout the day. In fact, the American Heart Association includes one medium egg on its list of healthy foods for under $1, making eggs an inexpensive and delicious way for individuals to get these nutrients.

Nutrients In Eggs Eggs are a nutrient goldmine! ​ One large egg has varying amounts of 13 essential vitamins and minerals, high-quality protein, all for 70 calories. While egg whites contain some of the eggs’ high-quality protein, riboflavin and selenium, the majority of an egg’s nutrient package is found in the yolk. Nutrients such as: ​ Vitamin D, critical for bone health and immune function. Eggs are one of the only foods that naturally contain vitamin D. Choline, essential for normal functioning of all cells, but particularly important during pregnancy to support healthy brain development of the fetus. Lutein and zeaxanthin, antioxidants that are believed to reduce the risk of developing cataracts and slow the progression of age-related macular degeneration, a disease that develops with age.

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%

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

Comfort In Eggs Comfort foods are part of a larger trend that sees Americans returning to the basics. They're eating at home more. The web site Allrecipes.com conducted its Annual Food Trend Forecast at the end of 2008 and 80 percent of respondents said they plan to cook at home more in 2009 to help manage food budgets while 61 percent reported eating out less in 2008. The Food Marketing Institute's U.S. Grocery Shopper Trends 2008 reports 71 percent of consumers polled say they're eating more leftovers. ​ The good news is that although consumers might be searching for ways to spend money more wisely, they are still stocking the pantry. Consumers still need prepared food solutions to make meal preparation easier. One answer for food formulators navigating the tricky waters of supplying comfort foods on a budget is using the egg as an ingredient. ​ Processors have reduced the functional difference between frozen liquid and dried eggs so preference today is dictated in terms of end-user requirements. Liquid eggs, for example, are especially convenient for the fast food industry as interest in hand-held breakfast sandwiches continues in popularity. ​ Dried eggs offer prepared food manufacturers the advantages of shelf-stability and easier storage. Dried egg ingredients provide the functional and nutritional benefits without the added liquid some formulations don't require. ​ For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org