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W E L C O M E !

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EGGSoluti ns

re you sure that you’re using the right egg product in your product formulations?

Why not step back and compare your egg ingredient selection with the wide range

of choices that exist today.

Overall, the egg category has grown substantially, and per capita consumption of eggs has

reached its highest point in nearly twenty years. Supply companies have responded with a

remarkable array of new and better ways to store and use eggs. All to make one of the most

convenient protein sources even easier and safer to use in your operation.

This brochure is meant to give you a working knowledge of all the many different types of egg

products available — one or more may be even more appropriate for your needs today, saving

you money, storage space, or preparation time. We trust you’ll find it useful!

A

T A B L E O F C O N T E N T S

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INTRODUCTORY LETTER i

OVERVIEW 4

PROCESSED EGG PRODUCTS 5

PRODUCTS & INDUSTRY OPPORTUNITIES 10

ASK THE DOCTOR (FAQ) 12

PROCESSING, HANDLING & STORAGE 14

ADVANTAGES OF EGG PRODUCTS 17

PRODUCT EQUIVALENCY 17

FUNCTIONS 18

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O V E R V I E W

4

The term egg products refers 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.

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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.

1984

Total Egg Consumption

Egg Products 15%

2003

Total Egg Consumption

Egg Products 30%

Egg products can be usedinterchangeablywithout affectingformula weight.However, someingredientquantities mayneed to beadjusteddepending on theegg product usedand whether or not addedingredients areincluded, e.g., reduce sugar in a cake formulaif an egg productcontaining sugar is used to replace whole eggs.

P R O C E S S E D E G G P R O D U C T S

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BenefitsEgg products are ready to use immediately, e.g., specialty products

like cylindrical hard-cooked eggs that are ready to slice and serve.

Ready-to-use egg products just need to be measured for use —

many egg products even come premeasured. Bulk quantities may

be ordered and ingredients weighed and incorporated into

formulas with less labor. Equipment needs are minimal, cleanup is

simplified, and except for packaging materials, there is no waste

for disposal. Egg products are also easy to order in bulk quantities.

Reduced handling, minimal shipping cost, and elimination of

breakage result in reduced-cost formulations. Egg products are

one of the most economical protein sources available.

Processed eggs are easy to handle, both in distribution and food

manufacturing processes.

Egg products are pasteurized to destroy Salmonella and other

bacteria.

A 100-lb. drum of dried egg white solids is equivalent to the

whites from about 28 cases (360 large shell eggs per case) of

shell eggs. 100 lb. of dried whole egg solids are equivalent to

about 10 cases of large shell eggs. A 30-lb. can of frozen eggs is

equivalent to about 22 dozen large shell eggs.

Egg products can be produced to definite specifications to assure

consistent performance in formulations.

When properly stored according to their type, egg products will

keep their quality over several months.

Most egg products are virtually indistinguishable from fresh

eggs in nutritional value, flavor, and most functional properties.

These qualities are well retained during proper storage.

EASE OF USE

PREPARATIONCONVENIENCE

ECONOMY

SIMPLE HANDLINGREQUIREMENTS

SAFETY

MINIMAL STORAGESPACE

UNIFORMITY

STABILITY

QUALITY

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R E F R I G E R A T E D L I Q U I D E G G P R O D U C T S

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Ingredient for foodservice and commercial food processing.

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 lb.), intermediate-size bag in boxes and pails (20 to 40 lb.) and larger

drums and totes (200 to 3,500 lb.).

Pasteurized, quick and easy to use.

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.

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.

Sugar or salt may be added to certain products. Refrigerated egg whites may have triethyl

citrate added as a whipping aid.

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.

USAGE

AVAILABILITY

ADVANTAGES

PROCESSING OVERVIEW

STANDARDS OF IDENTITY

EXAMPLES OF ADDEDINGREDIENTS

STORAGE & HANDLING

P R O D U C T SWhole 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

D R I E D E G G P R O D U C T S

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Ingredient for foodservice and commercial food processing.

Foodservice — 6-oz. pouches, 3- and 25-lb. polypacksCommercial — 25- and 50-lb. boxes, 150-, 175-, and 200-lb. drums

Long shelf life, stable, and easily mixable.

Shell eggs are washed, rinsed, sanitized, candled, broken, separated by automation, and monitored for qualityand imperfections.

Liquid whole eggs and yolks are clarified, filtered, and pasteurized using high-temperature, short-time(HTST) pasteurization equipment. After pasteurization, they are spray dried.

The separated egg whites and egg yolks from the same production batch may be recombined in their entiretyand identified as whole eggs.

Egg whites are treated prior to drying to remove naturally occurring glucose and preserve color once dried,resulting in stabilized egg whites for longer storage. Glucose is sometimes removed from whole egg andyolk products for long storage stability.

Egg whites are more sensitive to heat coagulation. They are clarified, filtered, glucose removed, and spraydried prior to pasteurization in a “hot room” maintained at a temperature of at least 130ºF (54ºC) for aminimum of seven to ten days. Industry practice often exceeds the required pasteurization regulations —pasteurized at a higher temperature — to improve gel strength. This assures elimination of Salmonella if themoisture content of egg solids is kept at approximately 6%. The whipping ability of egg whites alsoimproves when stored in the hot room at low moisture levels.

Pan drying, which creates a flake or granular product, is another possible method for drying egg whites, but spraydrying is generally used because quick exposure to very high temperatures prevents color and nutrient damage.

Sugar (sucrose), glucose-free corn syrup, or sodium silicoaluminate are sometimes added according tosuppliers’ specifications, as anti-caking agents to assure a free-flowing product. Without these agents, theegg powder could harden and solidify — making it difficult to incorporate into food applications.

Whipping additives like sodium lauryl sulfate may be added to dried egg whites at a level of less than 0.1%(by weight of the liquid prior to drying) to assure whipping ability and aeration properties.

Carbohydrates can be added to increase the egg’s resistance to heat damage, e.g., less protein denaturationduring drying and improve stability and flowability of dried egg products.

Store dried eggs as any other dried, powdered food in a cool, dark place. Once reconstituted, use immediately or store refrigerated for no more than four days.

P R O D U C T SWhole eggs or yolk solids

Dried egg or scrambled egg mixEgg whites

Free flowing whole eggs or yolk solidsStabilized (glucose-free) whole eggs or yolk solids

Blends of whole eggs and/or yolk with carbohydrates

USAGE

AVAILABILITY

ADVANTAGES

PROCESSING OVERVIEW

ADDED INGREDIENTS

STORAGE & HANDLING

F R O Z E N E G G P R O D U C T S

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Ingredient for commercial food processing.

30-lb. container and 4-, 5-, 8-, 10-lb. pouches or waxed cartons, and plastic pails up to 40 lb.

Long shelf life, stable, and mixable.

Shell eggs are washed, rinsed, sanitized, and candled, then broken, monitored for quality andimperfections, and yolks separated from whites by automation. Separation is not necessary if whole eggs are being processed. Egg products are then clarified, filtered, pasteurized and filled into containers and frozen at –10° to –40°F (–23.3° to –40°C).

Egg yolks and whole eggs generally must be mixed with sugar, salt, or other edible ingredients such ascorn syrup, phosphates, or other carbohydrates, to prevent gelation (increased viscosity) caused by thelipid portion of the lipoproteins in the freeze-thaw cycle. (When the protein molecules interact with eachother upon thawing, they form insoluble aggregates that make thawed yolks gel-like and gummy.)

Gelation of the yolk or whole egg may be prevented by homogenization and the addition of about 10%sucrose or sodium chloride prior to freezing. Some egg white products contain an ester-type whippingagent such as triethyl citrate.

Citric acid may be added to some yolk or whole egg products to prevent greening.

Stored at 0° to –5°F (–17.8° to –20.6°C) frozen eggs can be held for years.

Defrost only as much as needed, in unopened containers, in refrigerator or under cold running water.Use defrosted product immediately.

With extended storage, some physical changes like coagulation of certain protein fractions of egg whitesor gelation of the yolk, may occur.

Frozen eggs cannot be refrozen once thawed. Store thawed eggs at the coldest possible refrigeratortemperature (40° to 45°F, 4.4° to 7.2°C) for no longer than three days.

USAGE

AVAILABILITY

ADVANTAGES

PROCESSING OVERVIEW

ADDED INGREDIENTS

STORAGE

P R O D U C T SWhole eggs, whites, or yolks

Scrambled egg mix

Salted whole eggs or yolks

Sugared egg yolks

Whole eggs with yolks and corn syrup

Whole eggs with citric acid

Whole eggs with corn syrup

Various blends

S P E C I A L T Y E G G P R O D U C T S

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DICED HARD-COOKED, PEELED EGGS

REFRIGERATED WHOLE HARD-COOKED, PEELED AND UNPEELED

EGGS, PLAIN OR PICKLED,WEDGED, SLICED, OR CHOPPED

FROZEN HARD-COOKEDEGG ROLLS OR LONG EGGS

FROZEN OMELETS AND QUICHE MIXES

FROZEN SCRAMBLED EGG MIX IN BOILABLE POUCHES

FREEZE-DRIED PRECOOKEDSCRAMBLED EGG MIX

OTHER FROZEN PRECOOKED

ULTRA-PASTEURIZED

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.

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.

Long cylinders of albumen cooked around a core of yolk, then cryogenically frozen and used

sliced, in salads and as garnishes.

Ready to heat and serve.

These were originally developed by the military, but are now convenient for the

foodservice operator.

Used by campers because they are easy to transport and store.

Egg patties, fried eggs, crêpes, scrambled eggs, egg pizza, plain or filled omelets, French toast,

quiches, and egg breakfast sandwiches.

Pasteurized liquid egg aseptically packaged for extended refrigerated shelf life.

P R O D U C T S & I N D U S T R Y O P P O R T U N I T I E S

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The functional attributes of egg products have beneficial uses in a variety of

industries, both food and non-food related. Such properties as emulsification,

coagulation, adhesion, and binding are critical to the success of many of the food

products we eat every day. Eggs provide other functions such as calcium and protein

to animal feed, whites in cosmetics, yolks in shampoos and conditioners, and

as a culture medium in science and research.

IndustryProduct Usage

Breads, pastries, custards, cakes, cookies

Ice cream, frozen desserts

Bars, fondants, fillings

Mayonnaise, salad dressings, dips,

and prepared foods

Energy bars for active and elderly

Pourable yogurts, dietary drinks,

and alcoholic beverages

An ingredient in frozen and prepared

entrées and side dishes

A protein supplement and a source for

extraction of beneficial substances

Functional Rationale

Adds richness, increases volume, and

improves machine flexibility

Improves texture, decreases melting point,

eliminates crystallization

Improves interior texture, stabilizes,

adds richness and flavor

Binds sauces and emulsifies mixtures

of oil and water

Provides excellent protein source, as well as

other functional benefits

Adds creamy texture and clarifies certain

wines and juices

Improves texture and freeze/thaw

microwave capabilities

Used for the extraction of lysozyme and

other substances, such as yolk lecithin

and sialic acid

Industry

BAKING

DAIRY

CONFECTIONERY

SAUCES

MEAL REPLACEMENTS

BEVERAGES

PREPARED FOODS

NUTRACEUTICALS

BakingIndustry

FROSTINGS

Product Usage

Thickens frostings and fillings

Functional Rationale

Coagulates and creates firm, smooth base

Standard breads and buns

Egg custard fillings and tarts

Cakes of all sorts

Meringues and other items where lightertexture is required

Unique pastry effect obtainable only through use of eggs

Frozen dough and other items to control crystallization

Protein-rich meal replacement bar

Used as an egg wash to brown the crust and for flavor and structure in specialtybreads and rolls

Gels filling and adds color and richness to mass

Excellent emulsifier

Aeration adds volume, height, and buildsingredients into product matrix

Provide structure

Allows for aeration of baked goods

Provides structural benefits

Binds and produces desirable texture and mouthfeel

Aeration builds volume

Creates desirable characteristics in reheatingand baking

One of the highest-quality protein sources available

BREADS

SWEET GOODS

CAKES

COOKIES & SPECIALTY ITEMS

MUFFINS & POPOVERS

FROZEN PRODUCTS

HEALTHY SNACK BARS

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P R O D U C T S & I N D U S T R Y O P P O R T U N I T I E S

Other IndustriesIndustry

COSMETICS

SCIENCE

ANIMAL FEED &PET FOOD

EGG PROTEINS

VACCINE MANUFACTURE

Product Usage

The white is a popular ingredient for facial masks. The yolk is used in shampoos and conditioners.

Both yolk and white are excellent culture media for laboratory growth of microorganisms.

Ground dried shells are fed to laying hens as a source of calcium and protein. Egg is used to feedlaboratory animals when a protein reference is required. Yolks and whites are used in pet foods.

Lysozyme is an excellent antibacterial agent in all foods. Avidin-biotin technology is used in medical diagnostic applications like immunology, gene probes, and histopathology.

Eggs provide an excellent medium for the growth of viruses for making vaccines.

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Dr. Glenn Froning, is a

world-renown expert on

everything about eggs.

The author of over 200

scientific publications

and articles on poultry

meat and eggs, he is a

Professor Emeritus in the

Department of Food

Science and Technology

at the University of

Nebraska and the Food

Science and Technology

Advisor to the American

Egg Board. Dr. Froning

also answers the Board’s

EGGSolutions™ Hotline.

Please call him for

information about egg

products properties in

processing, handling,

and storage.

F R E Q U E N T L Y A S K E D Q U E S T I O N S

Ask the Doctor1. What affects the foaming properties of egg whites?

Egg white is sensitive to high temperatures. Thus, pasteurization temperatures must be

closely controlled. Yolk contamination needs to be below 0.05% to avoid loss of foaming

properties. Surface active agents are generally added to liquid and dried egg white to

improve foaming properties.

2. Which works best, shell eggs or egg products?

Egg products are pasteurized to eliminate Salmonella contamination and can be tailored to

specific functional needs. Egg products also are labor saving. Therefore, food safety and

convenience makes egg products the best choice.

3. Are there egg products specifically formulated for a specific function?

Yes. For example, egg white may be processed to produce optimum foaming properties.

Salted yolk is often preferred by mayonnaise firms. Knowing a user’s need, the egg industry

can formulate products to that specific function.

4. What effects do pasteurized egg products have on baking?

Egg white proteins are susceptible to heat damage which may adversely affect foaming

properties. However, addition of whipping agents such as sodium lauryl sulfate and triethyl

citrate will help restore foaming properties. Pasteurization of whole egg and yolk products

does not affect baking properties.

F R E Q U E N T L Y A S K E D Q U E S T I O N S

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5. Are there any functional differences in using dried egg products versus liquid products?

Functional attributes are quite similar. The choice of the user largely depends on how they fit into a specific application.

For example, a cake mix manufacturer would prefer a dried egg product. Also, if storage space is a concern, dried

products may be the choice.

6. Are there any functional differences in using liquid egg products versus frozen egg products?

Freezing does not change egg white functionality. The functional properties of plain egg yolk or whole eggs are

minimally affected by freezing. Salted egg yolk, that has been frozen, generally has better emulsifying abilities.

Functionality in sponge cakes and custards are not adversely affected by using frozen egg products.

7. Does freezing or pasteurization of egg yolk or whole eggs affect emulsification properties?

Pasteurization of yolk or whole eggs has been shown to have minimal effect on emulsifying properties. Previous

research has shown that emulsification properties of salted yolk or whole eggs are not adversely affected by freezing.

For more information on egg products, go to the page on the

American Egg Board Web site at www.aeb.org or call toll free at 877-488-6143.

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P R O C E S S I N G , H A N D L I N G & S T O R A G E

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Due todevelopmentsin processingtechnology,today’s eggproducts arehighly superiorto those of 35to 40 years ago.

HOLDINGrefrigerated no longer

than 7 to 10 days

BREAKING& separating yolks, whites, shells

Filtered, Mixed, Chilled

PASTEURIZATION

PACKAGING

FROZEN EGGPRODUCTS

DRIED EGGPRODUCTS

REFRIGERATEDLIQUID EGGPRODUCTS

FROZEN EGGPRODUCTS

DRIED EGGPRODUCTS

REFRIGERATEDLIQUID EGGPRODUCTS

The design and construction of EGG PROCESSING EQUIPMENT meets E-3-A and 3-A Sanitary Standards

Processing

Eggs for processing must be of high quality to avoid excessive yolk breakage inegg-breaking machines. A fresh egg will have a thick white and an upstandingyolk. Over time, the egg white thins, and the yolk spreads and enlarges due topassage of water from the white through the yolk membrane into the yolk. Thisweakens the yolk. Eggs to be processed are usually held in refrigerated storageno longer than seven to ten days.

Egg products are processed in sanitary facilities under a strict system of inspectionsupervised by the USDA. Regulations require the use of E-3-A and 3-A SanitaryStandards and Accepted Practices for processing equipment. They are also appliedto determine acceptance of the design of equipment commonly used in both thedairy and egg products industries. These standards were established by USDA andInternational Association of Milk, Food and Environmental Sanitarians. Somestandards are adaptations of those of the Dairy and Food Industries SupplyAssociation, Inc., and others are unique to the egg industry, such as those for egg-breaking equipment.

HOLDING

EQUIPMENTSTANDARDS

P R O C E S S I N G , H A N D L I N G & S T O R A G E

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Some shell egg processing facilities often have their own breaking facilities. Eggs are received, washed,rinsed, sanitized, and then candled (the process of using quartz halogen light to identify and remove eggswith imperfections). USDA’s Food Safety and Inspection Service (FSIS)-approved automated equipmentenables operators to break, separate, and monitor for quality and imperfections 13,500 dozen (162,000)eggs per hour. Whole or separated eggs are mixed for uniformity and filtered to remove shell fragments,membranes, and chalazae.

For quality assurance purposes, sample eggs may be hand-candled during each session to validate the mechanical candling results, and a sample amount of eggs are broken out and compared. The liquid egg product is filtered, mixed, and chilled before entering further processing stages.

Various times and temperatures are used for effective pasteurization, depending on the product. All egg productsare continuously monitored for pathogenic organisms. Pasteurized liquid egg products routinely contain lessthan 1,000 microorganisms per gram. Salmonella tests are run regularly by the egg products industry andFSIS. Only Salmonella-negative products can be sold.

Yolk and whole egg products are pasteurized in their liquid form. Liquid egg white is pasteurized whensold as a liquid or frozen product. Dehydrated egg white with glucose removed is normally pasteurizedby heat treatment in a hot room at 130°F (54.4°C) for seven days.

Refrigerated liquid egg products may be transported directly from the breaking plant to the user ininsulated, thermal-tank trucks or in portable refrigerated vats. For long hauls, mechanical refrigeration,liquid-carbon-dioxide, or liquid-nitrogen cooling systems may be used.

Liquid whole egg and yolk must be maintained below 40°F (4.4°C) and egg white below 45°F (7.2°C).They should be used on a first-in, first-out, basis.

Frozen egg products are produced by filling a container with pasteurized chilled liquid egg and freezingin a blast freezer at a temperature of –10° to –40°F (–23.3° to –40°C).

When thawed, frozen whole egg becomes quite fluid and easy to handle, but frozen raw yolk has agelatinized consistency. However, when yolk is blended with sugar, corn syrup, or salt (usually at levelsof 2% to 10%) before freezing, the product will become fluid when thawed.

Dried egg products are usually produced by spray drying although some egg white is dried on trays toproduce a flake or granular form.

Before the egg white is dried, glucose is removed. This produces dried egg white products with excellentstorage stability. Whipping aids may be added to produce dried egg white products for good whippingproperties. Sodium lauryl sulfate, an angel food cake volume enhancer, is added at a level of less than0.1% by weight of the liquid prior to drying.

Whenever long storage stability is required, glucose is removed from whole egg and yolk products beforedrying. Non-reducing carbohydrates such as glucose-free corn syrup and sucrose are added to someproducts to preserve their whipping properties and to improve their storage stability.

BREAKING

PASTEURIZATION

REFRIGERATEDLIQUID EGGPRODUCTS

FROZEN EGGPRODUCTS

DRIED EGGPRODUCTS

P R O C E S S I N G , H A N D L I N G & S T O R A G E

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Proper storage and

handling is critical

for all egg products

to prevent bacterial

contamination.

FROZEN EGGPRODUCTS

REFRIGERATEDLIQUID

PRODUCTS

EGG WHITESOLIDS

DRIED WHOLEEGG AND YOLK

SOLIDS

PLAINUNSTABILIZED

WHOLE EGGSOLIDS

SPECIALTY EGGPRODUCTS

Have a long shelf life when kept at less than 10°F (–12.2°C). Only as much

as needed should be thawed in unopened containers under refrigeration or

under cold running water and should be used as soon as possible after thawing.

Can be kept at 40°F (4.4°C) for whole eggs and yolks or 45°F (7.2°C)

for whites, unopened, for two to six days, depending on the microbial

quality of the product. Refrigerated liquid egg products with extended

shelf life should be stored according to the processor's recommendations.

As long as they are kept dry, egg white solids are stable during storage

even at room temperature. Spray-dried egg white with glucose removed

has an almost infinite shelf life.

Should be kept cool, less than 50°F (10°C), to maintain quality. Once

containers of egg solids have been opened, they should be resealed

tightly to prevent contamination and absorption of moisture. If dried eggs

are combined with dry ingredients and held for storage, they should be

sealed tightly in a closed container and stored in the refrigerator at 32°

to 50°F (0° to 10°C). Reconstituted eggs should be used immediately.

Have a shelf life of about one month at room temperature and about

a year at refrigerated temperatures. If stabilized, the shelf life increases

to one year at room temperature. Unstabilized egg yolk solids have a

shelf life of about three months at room temperature and more than a

year at refrigerated temperatures. Stabilized egg yolk solids have a shelf

life of about eight months at room temperature and over a year at

refrigerated temperatures.

Should be kept refrigerated or frozen as recommended by the processor.

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A D V A N T A G E S O F E G G P R O D U C T SMost egg products are virtually indistinguishable from fresh eggs in nutritional value, flavor,

and most functional properties. These qualities are well retained during proper storage.

Egg products are pasteurized to destroy Salmonella and other bacteria.

Reduced handling, minimal shipping cost, and elimination of breakage results

in reduced-cost formulations.

Bulk quantities may be ordered and ingredients weighed and incorporated into formulas

with less labor. Equipment needs are minimal, cleanup is simplified, and except for packaging,

there is no waste for disposal.

When properly stored according to their type, egg products will keep their quality

over several months.

Egg products can be produced to definite specifications to assure the same performance

in formulations time after time.

A 100-lb. drum of dried egg white solids is equivalent to the whites from about 28 cases

(360 large eggs per case) of shell eggs. 100 lb. of dried whole egg solids are equivalent to about

10 cases of large shell eggs. A 30-lb. can of frozen eggs is equivalent to about 22 dozen large

shell eggs.

QUALITY

SAFETY

ECONOMY

CONVENIENCE

STABILITY

UNIFORMITY

STORAGE

P R O D U C T E Q U I V A L E N C Y

FROZEN PRODUCT

(LB.)

EGGSOLIDS (LB.)

SHELL EGG*(NO.)

*Based on 61-gram shell egg (25.8 oz. per dozen) yielding 53 grams whole, 21 grams yolk, and 32 grams white per egg

WHOLE 1 9 0.25 SOLIDS + 0.75 WATER

YOLKS 1 22 0.45 SOLIDS + 0.55 WATER

WHITES 1 14 0.12 SOLIDS + 0.88 WATER

F U N C T I O N S

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Description

Adheres ingredients such as seeds and grains

to food products.

Egg proteins create foam in products resulting

in lighter and airier products.

Egg proteins provide the structure and

coagulative properties to bind food

products together.

Provides desirable brown color

to baked products.

Egg whites inhibit enzymatic browning and

prevent cloudiness in beverages.

Egg whites and yolk proteins change from a

fluid state to gel.

Locks in flavor and aroma.

Xanthophyll pigments in egg yolk contribute

yellow color to many foods.

Egg white proteins prevent crystallization of

sugar and promotes smoothness of chocolate.

Phospholipids and lipoproteins serve

as surface active agents stabilizing oil

in water emulsions.

Application

Health bars, variety breads, snacks

Meringues, mousses, souffles, baked goods

Snack foods, meat products, prepared entrées

Rolls, buns, variety breads

Wines, juices

Cakes, frostings, custards, surimi

Baked goods, snacks

Baked products, noodles, custards

Confections

Salad dressings, sauces

Function

ADHESIVE PROPERTIES

AERATION AND STRUCTURE IMPROVEMENT

BINDING

BROWNING

CLARIFICATION

COAGULATION AND GELATION

COATING

COLOR

CRYSTALLIZATION CONTROL

EMULSIFICATION

F U N C T I O N S

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Sweet breads, cookies, frostings

Custards, confections

Frozen doughs, microwavable food

Variety breads, rolls

Breads, frozen doughs

Variety breads, sweet goods, puddings

Won’t disrupt food product formulations

Commercial bread formulations

Soft breads, rolls

Rolls, light foods

Sauces, toppings, prepared foods

FINISH/GLOSS

FLAVOR

FREEZABILITY

HUMECTANCY

INSULATION

MOUTHFEEL IMPROVEMENT

pH

SHELF LIFE EXTENSION

TENDERIZATION

TEXTURE IMPROVEMENT

THICKENING

Used universally in baking to improve

product appearance. Egg wash gives surface

gloss and shine.

Carries and enhances some flavors, and

imparts desirable egg flavor.

Improves texture and acceptability of products

going through freeze/thaw cycle.

Holds moisture in food products to help

increase shelf life.

Keeps products from turning soggy.

Provides substantial body and

smoothness to foods.

Stable pH.

Keeps starch molecules moist and fresh.

Tenderizes foods naturally giving

a soft surface feel.

Firms up the texture of food products

and provides crumb improvement.

Thickens sauces and gravies, and adds body

to achieve product improvement.

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© 2004 American Egg Board