Egg Component Functionality
Eggs are used in many food manufacturing processes because of their unique functional properties.The egg yolk is structured in such a way that it can be used as an emulsifier. Once mixed with other food ingredients, many of the fatty components are held in suspension indefinitely, for example in mayonnaise. The egg white has the capability to gel and is frequently used as a binding agent in prepared foods When cooked partly or wholly, the egg white proteins form a more or less solid structure, useful in many foods either prepared in the home, or industrially. In egg further processing, the whites and yolks are often separated and used for different food applications. They may be enhanced by the addition of sugar or salt, depending on the use for which they are intended. Further processing of eggs began as a way of using un-sold fresh shell eggs, but the industry has developed to the point at which production from some layer flocks is destined exclusively for further processing.
In many markets in the world, more than 40% of eggs produced go for further processing. The development of the further processing industry has led to new demands on egg producers, and the breeders and nutritionists who supply them. Attention must be paid to the composition of the eggs, and the yield of solids when eggs are broken for further processing.