Monday, March 2 1:30 PM - 2:05 PM
Whole eggs, egg whites and egg yolks are used extensively in the food industry. The proteins contained in egg whites make them ideal for creating foams. Egg yolks contain protein and fat as well as lecithin which functions as an emulsifier to bind oil and water in multiple systems which makes it a highlight functional ingredient in baked goods. Although eggs are highly functional they are an allergen and are subjected to market trends which can render them a costly ingredient. In this presentation we will outline the functionality of the individual components of an egg and its use in food applications. How do food additives help to replace and mimic the functionality of eggs? What type of systems can benefit from egg replacement? What are the key factors to consider when replacing eggs? How do eggs attribute to shelf life and what can be done to mimic this functionality when eggs are omitted?
Participants will take away an understanding of:
How food additives can help to replace and mimic the functionality of eggs.
What key factors are important to consider when replacing eggs.
How eggs attribute to shelf life and what can be done to mimic this functionality when eggs are omitted.
Sarah Wood, Penford Food Ingredients