New Egg Functionality Research Released At IFT

Chicago, IL  – Revealing new studies being released at the Institute of Food Technologists’ Annual Meeting and Expo prove egg products supply superior functionality in a wide range of applications compared to the overall performance of a variety of egg replacers.  The reports highlight the abundant portfolio of beneficial properties of eggs and their superior performance in many application scenarios when examining functional and organoleptic properties. Attendees at the Institute of Food Technologists’ Annual Meeting and Expo can read the findings and learn more about egg functionality at booth #1758 in Las Vegas, June 25-28. 

Egg ingredients can play key roles in developing gold standard foods, especially baking applications. As part of an in-depth and comprehensive comparison of egg functionality vs. replacers, a new series of reports highlight the results of experiments with nougat, angel food cake, frozen custard, frozen waffles, pie filling, mayonnaise and pasta. The reports concluded that egg products produce gold standard results. These new reports join the body of research that last year examined yellow batter cake, crème cake, blueberry muffins, cookies, brownies, sponge cake and more. 

Research experimentation was conducted and reports collated by an independent firm, CuliNex, LLC, Seattle, a clean label product development consultancy. Overall, quality is negatively affected when eggs are removed. Egg products impact product texture, flavor, appearance, mouthfeel, shelf life, and in some cases, aroma or color. The 20-plus functional properties supplied by egg products work synergistically within formulation. When attempting to replace eggs, often formulators will find more than one product is necessary and quality still suffers. More detailed information about the reports is available atwww.REALEggs.org/research. 

Samples that highlight some of the many properties of egg ingredients will be available at the booth. Attendees can taste Chocolate Almond Biscotti, Flourless Chocolate Cake and Sponge Cake Mousse Trio. Whole eggs feature in many biscotti formulations, for example. In the dough, liquid eggs often provide the only source of moisture in the formula, with egg white composition approximately 90 percent water to 10 percent protein. This moisture, in combination with the fats and lecithin from the yolk are an important part of creating optimal dough texture that will deposit and form easily during processing. Eggs help restrict product spread to maintain the characteristic biscotti oblong or oval shape. Eggs also aid product integrity during packaging, transport and storage. On hand at the booth to answer questions about egg functionality in formulations like these will be Dr. Shelly McKee, Ph.D., special advisor to the American Egg Board, at booth #1758. 

To request an interview or photos, please contact Kitty Kevin at 815-398-6860 or kkevin@quietlightcom.com

About the American Egg Board (AEB)

Through AEB, U.S. egg producers come together, in accordance with statutory authority, to establish, finance and execute coordinated programs, on research, education and promotion—all geared to drive demand for eggs and egg products. AEB and all program activities are funded by U.S. egg producers, subject to USDA approval. Visit www.aeb.org for more information.

Source: American Egg Board (AEB)