Egg Functional Properties and Uses

Functional properties

Eggs are used in food manufacturing for various purposes.

  • Adhesion/Binding
  • Aeration/Foaming
  • Coagulation/Thickening
  • Emulsification/Mouthfeel
  • Crystallization Control/Freezability
  • Clarification
  • Whipping ability
  • Browning/Color
  • Flavor
  • Tenderization/Texture
  • Coating
  • Humectancy/Insulation/Moisturizing
  • Nutrient fortification/Protein enrichment

Uses

Listed below are some examples of uses and their rationale of application.

Foaming Coagulation Emulsification Inhibition of Crystals Clarification Flavor Texture Color Nutrition
Cakes /Pastries
Candy/Eclair/Confectionary
Custards/Puddings
Omelets/Scrambled/Poached
Mayonnaise/Salad Dressing
Meringues/Soufflés/Mousses/Baked goods
Ice Cream
Meat products(patties, sausages)
Fish Products(surimi)
Pancakes /Crepes/Waffles
Doughnuts /Croissants
Noodles/Pasta
Health Foods /Weaning Foods
Wines/Juices
Baked products

More uses of egg powders ...

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