EGGS properties

Some of the Functions of Eggs in Food Systems

1.Binder- Eggs are viscous and they coagulate (to a solid or semisolid state); therefore, they bind ingredients such as those in meatloaf or croquettes and they bind breading.

2.Clarifying agent - Raw egg whites coagulate around foreign particles in a hot liquid. For example, when added to liquid, eggs whites seize loose coffee grounds in a coffee pot and they clarify broth and soups, bringing the stray material to the surface for subsequent removal

3.Emulsifier- Egg yolks contain phospholipid emulsifiers, including lecithin. Emulsifiers allow two ordinarily immiscible liquids, such as oil and water, to mix in the preparation of mayonnaise

4.Foaming, leavening agent, aeration- Egg whites increase six to eight times in volume when beaten to a foam. As the egg white foam is heated, the protein coagulates around air cells, maintaining a stable foam structure. Egg white foams leaven angel food cake and are created for meringues and desserts.

5.Gel- A two-phase system of liquids in solids forms as eggs coagulate, forming a gel in custards.

6.Thickening Agent- Eggs coagulate and  thicken mixtures such as custards and hollandaise sauce

7.Others-Color, flavor, nutritive value

surface drying and crisping, and so on.Eggs serve numerous other roles in foods.

• Egg yolk carotenoids add yellowish color to baked products or yolks may be spread on dough to brown, dry, glaze, and impart a crusty sheen.