Functional uses of egg products in food production

Egg products are invaluable in a huge variety of food production and processing industries. Properties such as binding, emulsification, coagulation and adhesion are integral to the production of a large number of food products found in every supermarket.

Functional uses include:

Dairy products

• The addition of egg to ice cream and other frozen desserts improves consistency and decreases melting point.
• To eliminate crystallisation and ensure a smooth texture, eggs are included in frozen dairy products.

Confectionery

• Egg acts as a binding agent for fondant and other soft fillings, improving the softness and texture and adding richness.
• Confectionery such as chocolate bars and fondant are stabilised by egg proteins.

Drinks

• Egg whites act as a clarification agent in the manufacture of wine and some juices, inhibiting enzyme growth and prevent browning of the product.
• Adding egg to yoghurts and probiotic drinks gives a desirable creamy texture to the product.

Prepared foods and sauces

• Egg gives a smoother texture to pre-prepared microwaveable dishes. Frozen microwaveable dishes which include egg have better freezing and thawing properties.
• Foods such as mayonnaise, salad dressing, dips and sauces are bound and emulsified by the addition of egg.