Functional Properties of Eggs

1
Functional Properties of Eggs

• Objectives
• Observe factors which influence the thickening
  ability of egg proteins
• Become familiar with a variety of foods which
  employ egg protein thickeners
• Become familiar with the use of egg substitutes

2
Functional Properties of Eggs

• Functions of Eggs in Foods
• Emulsification
• Color
• Structure
• Thickening
• Binding
• Focus in lab will be on thickening and binding

3
Functional Properties of Eggs

• Tests for Doneness
• Coated Spoon Testfor liquid foods
• Insert metal spoon into liquid and draw back out
• Done when coats spoon like chocolate syrup
• Inserted Knife Testfor solid foods
• Insert between center and edge
• Done when knife comes out clean
• Standing time allows center to cook through

4
Functional Properties of Eggs

• Demonstrations for Lab
• Double Boilerprevents scalding
• Add water but leave room for steam to develop
• Temp. in top pan is always less than 100C
• Water Bathsinsulates egg proteins
• Use 9x13x2 pans
• Fill pan to 2/3 height of custard cups

5
Functional Properties of Eggs

• Egg Candling
• Measures quality or freshness without breaking
• Characteristics of older, low quality eggs
• Larger air cell
• Yolk off center
• Speckled appearance

6
Functional Properties of Eggs

• Aging of egg results in
• Thinner whites
• Inner membrane separation from shell
• All saturated fat, cholesterol, and sodium
  resides in yolk