FUNCTIONAL PROPERTIES OF EGGS

An Assignment Submitted Towards Partial Fulfillment of the Requirements for the Course of

PROCESSING OF MEAT, FISH & POULTRY PRODUCTS

By

MOUSUMI MAZUMDAR Enrollment No-A4312608003 B.Tech. Food Technology Batch 2008, Semester VII

To Dr. Neha Sharma

AMITY INSTITUTE OF FOOD TECHNOLOGY I-1 BLOCK, 4TH FLOOR, AMITY UNIVERSITY SECTOR-125, NOIDA 201303, U.P., INDIA

FUNCTIONAL PROPERTIES:Eggs perform more than 20 different functions, enabling bakers to eliminate the use of additives or additional ingredients. Those functions include the abilities to add color, coagulate, emulsify and add texture to bakery foods. Using eggs in bakery food formulas will simplify bakery foods' ingredient labels.

Rich in nutrients

Eggs are a handy food parcel containing all the nutrients except Vitamin C, but they are especially renowned for the high quality of the protein they contain and are therefore an important part of a balanced diet. With the addition of only carbohydrates (a slice of whole wheat bread) and Vitamin C (a tomato or a glass of orange juice) eggs form a fully balanced meal.

Emulsification

The egg yolk contains an emulsifying agent, lecithin, which acts as a stabilizing emulsion between oil and water. This prevents oil and water mixtures from separation. Lecithin attracts oil and water particles and forms a thin layer around them to keep them from dispersing.The phospholipids, lipoprotein & proteins found in egg yolks are surface active agents that enable the formation of emulsions from immiscible liquids such as oil & water. Simply, an emulsion is fine droplets of one of immiscible liquids dispersed in another liquid.Egg yolks contain a number of emulsifiers, which are molecules that have one end that dissolves in water, and one end that dissolves in oil. These emulsifiers include phospholipids ad lecithin, and are often used in various foods to hold water & oil based liquids together. Egg yolk emulsions impact the texture of food into two ways:First, the egg yolks natural emulsifiers can coat liquids with fat to create smooth, creamy textures in products from custards to chocolate truffles. Second, emulsifiers such as those in egg yolk, also thicken. For example, in yolk-emulsified mayonnaise, an entire cup of tiny droplets oil droplets is packed into about two tablespoons of liquid to produce a thick spread. An egg yolk, whisked into a sauce after it is removed from the heat, binds fats and liquids for slight thickening and improved texture. As a result, egg yolks are an essential ingredient in the -aises like Mayonnaise and Hollandaise & Barnaise sauce, as well as cream puffs and cake batters containing shortening.Other ingredients, such as gums, can provide emulsification, but without the flavor, color & nutrients contributed by egg yolk.

Depending upon the application, it is important to determine when egg yolks alone are necessary or if whole egg product can be used. While a whole egg provides the yolks emulsifiers, it also provides the fat-free protein of the egg white, which can dry out products when the proteins coagulate and pull moisture out of the system. When making mayonnaise, the egg lecithin surrounds the oil particles, preventing them from joining and discharging oil. Butter sauces, such as Hollandaise sauce for example, are an emulsion of butter in combination with water or vinegar, stabilized with egg lecithin. In cakes prepared by using the creaming method, the emulsifying quality of eggs is essential to ensure a light texture. When whipped egg is added to creamed butter and sugar, the sugar dissolves in the egg and the egg lecithin stabilizes the butter and water emulsion. Air is trapped in this emulsion. When heated, the air expands to give a lighter texture when baking.

Foaming ability

Foam is created when air molecules are surrounded by egg protein and captured. When egg whites are whisked, air is included. At the same time, the twisted protein spiral unfolds and stretches capturing and surrounding the air in stable foam. Egg white protein is elastic, enabling captured air to expand with heat without damaging the foam. Owing to the coagulation of the egg protein, the foam is able to set in the risen position. Egg white foams easiest at a temperature of 14oC. For maximum foaming, it is important to use a clean glass or porcelain bowl and a clean egg whisk. The egg yolk and white must be separated carefully, because a drop of yolk will lessen the foaming the ability of the egg white. Whisked egg white is used for meringues when sugar is added. When heated, the protein coagulates to light crisp texture. When egg and sugar are whipped over water, the volume of the foam increases. Whisked egg white is added to souffls or mixtures for baking, to include more air. The air expands with heat and thus acts as a raising agent. Whole whisked egg has the same ability to foam as egg white, but to a lesser extent. In the preparation of sweets, the addition of egg white makes the inclusion of air possible as a solution of sugar and water alone cannot capture air.

Coagulation (congealing)

Coagulation is a physio-chemical change which takes place when protein is converted from a fluid to a semi-solid or solid state. Coagulation is caused by heat, salt, acid, alkali and whipping. Egg white coagulates at 60oC, egg yolk at 65oC and whole egg at 63 - 65oC. These different coagulation temperatures are the result of the difference in the structure of the egg white and egg yolk.

Because of its coagulating properties, the egg protein, together with the milk and flour, lends structure to baking. When food is dipped in egg and fried in oil the egg forms a protective layer around the food which prevents the oil from being absorbed by the food. Coagulation is also important when binding ingredients, for example in fish or pumpkin cakes, for glazing when baking, to clarify fluids, to thicken sauces like custard sauce and to set tart fillings and baked custard. When heated or exposed to acid, egg proteins coagulate, causing the egg product to change from a liquid to a semi-solid or solid. It is the ability to coagulate that makes egg products important functional ingredients. Coagulation occurs as the result of the joining of protein molecules. Natural protein consists of complex, folded and coiled individual molecules. Loose bonds across the folds and coils hold each protein molecule in a tight, separate unit. When the protein is heated or exposed to acids, the loose bonds that hold the protein together break and the protein unfolds, or denatures. These unfolded molecules have their bonds exposed. When two unfolded protein molecules with their bonds sticking out approach each other, the molecules unite. Essentially, millions of protein molecules join in a 3D network, or simply, they coagulate. Coagulation is a delicate process, influenced by time & temperature, as well as ingredients.Too much heat applied too quickly or even low heat applied for too long causes the protein molecules to over-coagulate, becoming too firm. This can cause them rupture, releasing the liquid held within their molecular structure. Commonly called weeping or curdling and technically called synersis, the evidence is tiny liquid-filled holes or liquid droplets on the surface of the food. Further cooking often results in this evidence turning to steam and vanishing; however, undesirable small holes or craters from which the liquid escaped typically remain. Egg white protein coagulates between 144oF& 149oF; egg yolk protein coagulates between 149oF & 158oF; and whole egg protein coagulates between 144oF & 158oF. At low temperatures, coagulation can occur gradually over a time period, but high heat speeds up the process, and makes coagulation almost instant. With high heat, there may be less than a 1oF difference between thickening and the beginning of curd formation. With low heat applied slowly, coagulation begins at a lower temperature and curdling is much easier to prevent. Constant stirring promotes even heating, helping to ensure that some parts of an egg mixture dont over coagulate while the rest continues to cook. Coagulation temperature is also influenced by Ph. Ph at or above 11.9, egg white gels or sets even at room temperature, though after a while the gel liquefies.

The addition of acidic ingredients impacts coagulation. Acid added to egg white foam prevents over-coagulation and keeps the foam elastic. Acid added to whole eggs changes the electrical environment, lowering the coagulation temperature and, thus speeding up the coagulation. Most food starches prevent egg & other proteins from curdling even when the mixture is brought to boiling. The exact mechanism is known. It may be that, before the egg protein molecules unwind, the starch swells so much that it blocks the protein molecules from finding each other and joining. Blending milk, water or another liquid into beaten egg dilutes & separates the protein molecules, making it more difficult for them to join, and thus raising the coagulation temperature and slowing down thickening. Functioning similar to liquids, sugar separates egg protein molecules from one another, raising the coagulation temperature and slowing down the rate of coagulation. Even a tiny amount of slat changes the electrical makeup of the egg protein to permit & speed up coagulation. Aeration

It refers to the process of introducing a gas into a liquid or viscous solution. When air is incorporated into food, a foam forms, which is basically entrapped air bubbles. That foam leavens the food, which increases its height & reduces its density. In the baking industry, air is a critical component of many recipes. During baking, the heat of the oven causes the liquid in the batter to turn to steam. The proteins in the batter or dough, which come from the flour and egg product, heat & swell. Eventually the proteins coagulate, and align themselves with the gas bubbles and bond with each other. These structure-building proteins help baked foods rise & keep well, solidifying the structure. Further, the incorporated air yields a lighter product with a more delicate crumb. For extra aeration, yolks and yolks and whites can be beaten separately into a batter or dough. Products with generous amounts of egg may need to bake at lower temperatures for a longer time than products with little or no egg in order to fully benefit from the aeration function. Structure

Eggs contribute to a lighter product with a more delicate crumb and supply structure-building proteins to help baked foods rise & keep well. Binding

When heated or exposed to acid, egg proteins coagulate, changing from a liquid to semi-solid or solid. In many multi-ingredient product formulations, egg products assist with the binding of ingredients through their ability to coagulate. This prevents products from crumbling, losing shape or simply falling apart.

Egg products are often added to batters used for breaded foods to help bind the breading to the food. Research suggests that batters with protein levels of 10% to 15% tend to be most effective as binding agents. For eg:- an egg wash, which is slightly beaten egg whites with some water, can be brushed onto the surface of baked foods. This sticky solution helps topically applied nuts and/or seeds bind to the surface during baking. Browning

Proteins, reducing sugars & acidity all influence browning reactions, in particular the Maillard browning reaction. This is a chemical reaction between a proteins amino acids and reducing sugars, and usually involves heat. The proteins in egg products can participate in browning reactions. In addition to their own ability to aid browning, alkaline eggs can improve the browning of acidic products, which ordinarily will not brown, by reducing their acidity. Clarification

Eggs, especially whites, can clarify or clear various fluid products, including consomm, broth and even wine. When the fluid is heated, added egg white coagulates, capturing and holding minute particles. Depending on the size and weight of the encased particles, the cooked whites may sink to the bottom, allowing the clarified mixture to be carefully poured off. Sometimes the whites may bubble to the top where they are skimmed off, resulting in a crystal-clear product. Coating

Slightly beaten liquid egg products can be used as a coating or a glaze on baked goods. Just prior to baking, the egg mixture is brushed on the surface of breads, cookies, pastries,rolls,etc. This helps prevent crust from drying out & becoming tough, and also gives the baked products a finished, slightly glossy look. The egg mixture can also be applied about 15 min before the end of baking to prevent over-browning.There are many glaze variations, based on desired final appearance and texture. In general, yolks contribute a golden color, with the fat component preventing product from drying out. The white is the primary source of proteins. When the protein coagulates, they assist with the adhesion and well as create a seal. When whites are used alone, the coagulation function draws moisture from the product, which eventually evaporates, resulting in a crisp surface.The following equations apply:Egg + Salt= Shiny surface Egg + Milk= Medium-shiny surface Egg + Water= Less-intense shine, golden surface Egg Yolk + Water= Shiny-golden surface

Egg yolk + cream= Shiny-brown surface Egg white + water = Sticky surface for adhering nuts &/or seeds Egg white+ Milk= Transparent-shiny surfaces Color

Egg products can color foods brown and/or yellow. o Brown: Proteins, sugar and acidity all influence browning reactions, in particular the Maillard browning reaction. This is a chemical reaction between a proteins amino acids and reducing sugars, and usually involves heat. The proteins in egg can participate in browning reactions. In addition to their own ability to aid browning; alkaline eggs can improve the browning of acidic products, which ordinarily not brown, by reducing their acidity. o Yellow: Egg yolk contains Xanthophylls, a carotenoid that has a yellow-orange pigment and gives the yolk its characteristic color. Xanthophyll content is influenced by the diet of the bird, with feed ingredients such as yellow corn, corn gluten, alfalfa leaf meal and marigold increasing the quantity of this pigment in the yolk. This pigment contributes to a rich color to various foods such as yellow cakes & pastas. In regards to pasta,according to chapter 21,section 139.117 in the Code of Federal Regulations, U.S. noodle manufactures are prohibited from using artificial coloring. In fact, chapter 21, section 135.165 goes as far as prohibiting the addition of carrots to enriched noodles, as carrot could mimic the coloring effect of egg yolks. Further, chapter 21, section 135.150 specifies that the total solids of egg noodle products conatin not less than 5.5% by weight of the solids off egg or egg yolk. Crystallization control

Smoothness on the tongue is an important pleasure and quality factor in candies, frosting, icecreams and other confections. Eggs products are frequently used in such product formulations to help create smooth & creamy finished products. Candies are basically a solution of sugar and water cooked to evaporate enough water to produce a very high proportion of sugar to water (a supersaturated solution). The sugar crystallizes or produces closely packed molecules arranged around a nucleus. If crystals start to form too quickly, they will be large and few and resulting in a grainy texture. Egg white, introduced as an interfering agent, slows down the crystallization process to form many fine crystals and a smooth, creamy texture. Egg yolks are used in ice cream to help control density, hardness and texture by encouraging the formation of small ice crystals. Egg yolk is an excellent emulsifier that helps disperse fat

throughout the ice cream mix and prevent it from clumping. Yolk also helps improve whipping properties for desired overrun & makes ice cream dry & stiff. Flavor

Though eggs contain many more than 100 volatile flavor components, the end result may be described as bland. An important role of fats is to pick up flavors and make them available to the palate. Egg yolks contain fats that carry & meld flavors when used in foods. Eggs also provide a well-rounded, yet neutral, richness- a richness that can stand delicately on its own or, without clashing, serve as a backdrop to allow more strongly flavored foods or seasonings to shine. Eggs go well with almost every other food and are appealing to the palates of people the world over. Freezability

Egg white slows down ice crystal by interfering with the crystallization process. This improves the texture and acceptability of product going through free/thaw cycles. Humectancy

Egg proteins within certain food matrixes can help maintain product moisture by binding the water in the structure, thus preventing it from drying out. In doing so, there are textural benefits, such as chewiness that help give products an improved mouth feel. The opposite effect takes place when the egg proteins are topically applied, such as in egg wash on baked good.The fats & emulsifiers in egg yolk reduce the rate of moisture loss from the crumb of baked products, as well as keep surfaces of baked products moist when applied as an egg wash. Insualtion

When egg proteins coagulate, they create a barrier in certain applications. This keeps some products from turning soggy. Mouthfeel

Egg yolk emulsions impact the texture of food into two ways:-First, the egg yolks natural emulsifiers can coat liquids with fat to create smooth, creamy textures in products from custards to chocolate truffles. Second, emulsifiers such as those in egg yolk, also thicken. For example, in yolk-emulsified mayonnaise, an entire cup of tiny droplets oil droplets is packed into about two tablespoons of liquid to produce a thick spread. An egg yolk, whisked into a sauce after it is removed from the heat, binds fats and liquids for slight thickening and improved texture. Egg yolks are used in ice cream to help control density, hardness and texture by encouraging the formation of small ice crystals. Egg yolk is an excellent emulsifier that helps disperse fat throughout the ice cream mix and prevent it from clumping. Yolk also helps improve whipping properties for desired overrun and makes ice cream dry and stiff.

Candies are basically a solution of sugar and water cooked to evaporate enough water to produce a very high proportion of sugar to water (a supersaturated solution). The sugar crystallizes or produces closely packed molecules arranged around a nucleus. If crystals start to form too quickly, they will be large and few and resulting in a grainy texture. Egg white, introduced as an interfering agent, slows down the crystallization process to form many fine crystals and a smooth, creamy texture. Shelf life extension

Egg proteins bind water, making water less available for microorganisms to grow & cause spoilage. Egg proteins within certain food matrixes can help maintain product moisture by binding the water in the structure, thus preventing it from drying out. In doing so, there are textural benefits, such as chewiness that helps give products an improved mouth feel. The opposite effect takes place when the egg proteins are topically applied, such as in egg wash on baked good. Tenderization

The yolk has a tenderizing function: the lipids found in the yolk serve as primary tenderizers. The fats in the yolk produces a more tender, softer crumb and retard the onset and rate of firming that occurs with age. Texture

The texture of a food not only induces its feel in the hand and mouth, it encompasses the sensory experience of chewing and swallowing. Egg products can impact all of these variables. For eg:Egg proteins within certain food matrixes can help maintain product moisture by binding the water in the structure, thus preventing it from drying out. In doing so, there are textural benefits, such as chewiness that helps give products an improved mouth feel. The opposite effect takes place when the egg proteins are topically applied, such as in egg wash on baked good. The fats & emulsifiers in egg yolk reduce the rate of moisture loss from the crumb of baked products, as well as keep surfaces of baked products moist when applied as an egg wash. Egg yolk emulsions impact the texture of food into two ways:-First, the egg yolks natural emulsifiers can coat liquids with fat to create smooth, creamy textures in products from custards to chocolate truffles. Second, emulsifiers such as those in egg yolk, also thicken. For example, in yolk-emulsified mayonnaise, an entire cup of tiny droplets oil droplets is packed into about two tablespoons of liquid to produce a thick spread. An egg yolk, whisked into a sauce after it is removed from the heat, binds fats and liquids for slight thickening and improved texture. Egg yolks are used in ice cream to help control density, hardness and texture by encouraging the formation of small ice crystals. Egg yolk is an excellent emulsifier that helps disperse fat throughout the ice cream mix and prevent it from clumping. Yolk also helps improve whipping properties for desired overrun and makes ice cream dry and stiff.

Thickening

It is a function of egg protein coagulation. When egg proteins are heated or exposed to acid, the egg product begins to solidify as the proteins coagulate. Coagulation occurs as the result of the joining of protein molecules. Natural protein consists of complex, folded and coiled individual molecules. Loose bonds across the folds and coils hold each protein molecule in a tight, separate unit. When the protein is heated or exposed to acids, the loose bonds that hold the protein together break and the protein unfolds, or denatures. These unfolded molecules have their bonds exposed. When two unfolded protein molecules with their bonds sticking out approach each other, the molecules unite. Essentially, millions of protein molecules join in a 3D network, or simply, they coagulate. Egg white protein coagulates between 144oF& 149oF; egg yolk protein coagulates between 149oF & 158oF; and whole egg protein coagulates between 144oF & 158oF. At low temperatures, coagulation can occur gradually over a time period, but high heat speeds up the process, and makes coagulation almost instant. With high heat, there may be less than a 1oF difference between thickening and the beginning of curd formation. With low heat applied slowly, coagulation begins at a lower temperature and curdling is much easier to prevent. Constant stirring promotes even heating, helping to ensure that some parts of an egg mixture dont over coagulate while the rest continues to cook. APPLICATIONS & ADVANTAGES: Functions Product Usage Functional Rationale

Functions

Adhesive Properties

Adheres ingredients such as seeds and grains to food products.

Health bars, variety breads, snacks

Aeration and Structure Improvement

Egg proteins create foam in products resulting in lighter and airier products.

Meringues, mousses, souffls, baked goods

Binding

Egg proteins provide the structure and coagulation

Snack foods, meat products,

Functions

Product Usage

Functional Rationale

properties to bind food products together.

prepared entres

Browning

Provides desirable brown color to baked products.

Rolls, buns, variety breads

Clarification

Egg whites inhibit enzymatic browning and prevent cloudiness in beverages.

Whines, juices

Coagulation and Gelation

Egg whites and yolk proteins Cakes, frostings, custards, change from a fluid state to gel. surimi

Coating

Locks in flavor and aroma.

Baked goods, snacks

Color

Xanthophylls pigments in egg yolk contribute yellow color to many foods.

Baked products, noodles, custards

Crystallization Control

Egg white proteins prevent crystallization of sugar and promotes smoothness of chocolate.

Confections

Emulsification

Phospholipids and lipoproteins serve as surface active agents stabilizing oil in water emulsions.

Salad dressings, sauces

Finish/ Gloss

Used universally in baking to improve product appearance.

Sweet breads, cookies,

Functions

Product Usage

Functional Rationale

Egg wash gives surface gloss and shine.

frostings

Flavor

Carries and enhances some flavors, and imparts desirable egg flavor.

Custards, confections

Freezability

Improves texture and acceptability of products going through freeze/thaw cycle.

Frozen doughs, microwaveable food

Humectancy

Holds moisture in food products to help increase shelf life.

Variety breads, rolls

Insulation

Keeps products from turning soggy.

Breads, frozen doughs

Mouthfeel Improvement

Provides substantial body and smoothness to foods.

Variety breads, sweet goods, puddings

pH

Stable pH.

Won't disrupt food product formulations

Shelf Life Extension

Keeps starch molecules moist and fresh.

Commercial bread formulations

Tenderization

Tenderizes foods naturally giving a soft surface feel.

Soft breads, rolls

Functions

Product Usage

Functional Rationale

Texture Improvement

Firms up the texture of food products and provides crumb improvement.

Rolls, light foods

Thickening

Thickens sauces and gravies, and adds body to achieve product improvement.

Sauces,toppings, prepared foods

Industry Product Usage Functional Rationale

Industry

Baking

Breads, pastries, custards, cakes, cookies

Adds richness, increases volume, and improves machine flexibility

Dairy

Ice cream, frozen desserts

Improves texture, decreases melting point, eliminates crystallization

Confectionery

Bars, fondants, fillings

Improves texture, decreases melting point, eliminates crystallization

Sauces

Mayonnaise, salad dressings, dips, and prepared foods

Binds sauces and emulsifies mixtures of oil and water

Meal Replacements Energy bars for active and elderly Provides excellent protein source, as well as other functional

Industry

Product Usage

Functional Rationale

benefits

Beverages

Pourable yogurts, dietary drinks, and alcoholic beverages

Adds creamy texture and clarifies certain wines and juices

Prepared Foods

An ingredient in frozen and prepared entres and side dishes

Improves texture and freeze/thaw microwave capabilities

Nutraceuticals

A protein supplement and a source for extraction of beneficial substances

Used for the extraction of lysozyme and other substances, such as yolk lecithin and sialic acid

Baking Product Usage Functional Rationale

Industry

Frostings

Thickens frostings and fillings

Coagulates and creates firm, smooth base

Breads

Standard breads and buns

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

Sweet Goods

Egg custard fillings and tarts

Gels filling and adds color and richness to mass; excellent emulsifier

Cakes

Cakes of all sorts

Aeration adds volume, height, and builds ingredients into

Industry

Product Usage

Functional Rationale

product matrix; provides structure

Cookies & Specialty Items

Meringues and other items where lighter texture is required

Allows for aeration of baked goods; provides structural benefits

Muffins & Popovers

Unique pastry effect obtainable only through use of eggs

Binds and produces desirable texture and mouthfeel; aeration builds volume

Frozen Products

Frozen dough and other items to control crystallization

Creates desirable characteristics in reheating and baking

Healthy Snack Bars

Protein-rich meal replacement bar

One of the highest-quality protein sources available

Other Industries 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 feed laboratory animals when a protein reference is required. Yolks and whites are used in pet foods. Lysozyme is an excellent antibacterial agent in all foods. Avidinbiotin technology is used in medical diagnostic applications like immunology, gene probes, and histopathology.

Industry Cosmetics

Science

Animal Feed & Pet Food

Egg Proteins

REFERENCES:-

http://baking-management.com/rd_applications/bm_imp_8806/ http://www.eggs.co.za/characteristics.htm http://www.aeb.org/food-manufacturers/all-about-egg-products/applications-andadvantages