Dairy And Eggs

A Match Made by Mother Nature

Though obtained from two diff erent animals, milk and eggs have quite a bit in common. They
are both nutrient dense and a source of high-quality protein. They are both fresh products with
a relatively short refrigerated shelf life.

And most importantly, they are all-natural real foods that complement each other as
ingredients in numerous product applications.

“Häagen-Dazs Five is ice cream focused on the simplicity and goodness of fi ve ingredients —
milk, cream, sugar, eggs and one hero ingredient,” says Cady Behles, Häagen-Dazs brand
manager, Dreyer’s Ice Cream Co., Oakland, Calif. “We use only real eggs — nothing artifi cial
— in our ice creams. Eggs are a natural emulsifi er with natural binding properties that help
keep ice cream suspended it its creamy state. Most other ice cream brands — including many
labeled ‘all natural’ — use guar gum and carrageenan, which are substantially less expensive
than eggs. Using only real eggs, instead of gums, refl ects our brand’s philosophy of
uncompromised quality and craftsmanship.”

The product developers at Kozy Shack, Hicksville, N.Y. recognize how milk and eggs
complement each other, too. Last year the company introduced a new mik-based pudding line
called simplywell, which provides high-quality nutrition without sacrifi cing taste, and contains
25% fewer calories than the company’s regular puddings. The portion-controlled, 4-ounce,
100-calorie cups come in fi ve varieties: Dark Chocolate, French Vanilla, Green Tea Chai,
Lemon Ginger and Pear Mangosteen. All are made with eggs, which contributes to the 3 grams
of protein in every cup.

In addition to being a source of high-quality protein, eggs contribute to a slightly aerated,

Maybe this is the reason why milk and eggs are merchandised together in the grocer’s dairy
case. They are the perfect match.

Eggs Can Do Too !

Eggs helped Häagen-Dazs get down to fi ve ingredients, as eggs possess 20-plus functions,
many of which benefi tice cream formulations. (See Dairy and Eggs sidebar on page 3.)

Following is a brief overview of eggs’ many functions. Additional details, as well as formulating
tips can be found at www.aeb.org.
ADHESION/BINDING

The proteins in egg products, specifi - cally in the whites, assist with adhesion and ingredient
binding. When they are heated or exposed to acid, they coagulate, causing the egg product to
change from a liquid to a semi-solid or solid. When the proteins solidify, they function as an
adhesive, connecting ingredients or food components with each other. For example, 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 or seeds adhere to the surface
during baking. Egg products are often added to batters used for breaded foods to help adhere
the breading to the food. Research suggests that batters with protein levels of 10% to 15%
tend to be the most effective binding agent.

AERATION/FOAMING/ STRUCTURE
When air is incorporated into a liquid or viscous solution, the solution entraps the air bubbles,
forming a foam. If the foam is stabilized by proteins, it leavens a food, increasing its height and
reducing its density.

The viscosity of all egg products is ideal for incorporating air cells during the whipping or
beating process. As whipping or beating progresses, air bubbles decrease in size and increase
in number, all the time surrounded by egg proteins. Liquid egg products have low air-liquid
interfacial tension; thus, when eggs are beaten or whipped, the proteins denature, or simply,
they unfold. This exposes two oppositely charged ends of the protein molecule: the
hydrophobic, or water-hating end, and the hydrophilic, or water-loving end. The proteins align
themselves between the air and water, securing the air bubbles with their hydrophilic chains
pointing into the water and dangling their hydrophobic chains in the air. During baking, these
proteins bond with each other, forming a delicate, yet reinforced network.

Egg whites do this much better than yolks because of the unique proteins found in whites. In
fact, even though the term foam technically refers to any system where there are entrapped
air bubbles, in the food industry, when discussing egg products, the term tends to be exclusive
to egg white foams. This is because egg whites, unlike any other natural food ingredient, are
able to create the largest possible food foam, a foam six to eight times greater in volume than
unwhipped, nonaerated liquid egg white.

Whole eggs and egg yolks can also increase the volume of foods, including certain baked
goods and dairy desserts such as ice cream and custard, but just not as much as egg whites
alone.

The egg white proteins that enable such impressive foaming are ovalbumin and ovomucin.
Ovalbumin is responsible for original foam volume when egg whites are whipped, while
ovomucin holds onto the air bubbles during heating and has elastic qualities that allow the
protein to stretch as the air bubbles enlarge.

A number of variables can impact the stability of egg white foams. For starters, it is possible to
overbeat or over whip egg white foam. When this happens, the foam dries out and sets, which
prevents the air bubbles from further expanding during the baking process.

If egg white foam stands for more than fi ve minutes, air starts to escape and it quickly returns
to its liquid state. A little bit of a recipe’s sugar content can be added during foam preparation
to prevent air from escaping. If added properly, the result is a smooth, stable foam that does
not collapse or drain as quickly as a foam without added sugar. However, sugar can also retard
foaming if too much is added, or added too fast.

Historically bakers and chefs used copper bowls to stabilize egg white foams. The copper in the
bowl combines with conalbumin and helps to stabilize the protein during heating. Today, a
more common approach to stabilizing egg white foam is to add cream of tartar, known
chemically as potassium bitartrate. This acidic salt lowers the pH of the egg white, which in
turns increases the number of free-fl oating hydrogen ions in the egg white. This helps stabilize
the foam, much like copper.

There are a number of other variables that impact egg white foam stability. For example, salt
can decrease the foam’s stability by weakening the matrix of the protein bonds. Water can
increase the volume and lightness of a foam, though there is a greater likelihood that some
liquid will drain off due to the reduction by dilution of proteins. In fact, egg white diluted by
40% or more of its volume in water cannot produce a stable foam. Temperature also impacts
the development of egg white foam, which reaches its greatest volume if beaten closer to
room temperature than refrigerated temperature.

There is no ingredient as detrimental to egg white foam as fat…even a trace amount. Because
fat molecules have hydrophobic and hydrophilic ends similar to protein, fat competes with
protein for special alignment with gas bubbles. However, unlike proteins, fats don’t bond with
each other. They won’t create any cross-linked bonds to reinforce the network of gas bubbles.
ANTIMICROBIAL

Lysozyme, a protein found in egg white, has the ability to inactivate certain Grampositive
microorganisms. It can prevent the outgrowth of microbes in hard cheese production that
cause a defect known as “late blowing,” control lactic acid bacteria in wine production and be
used as a general food preservative in select applications.

BROWNING/COLOR

When exposed to heat, the proteins in egg products can participate in the Maillard reaction,
producing a desirable brown color. Also, egg yolk contains xanthophyll, a carotenoid that has a
yellow-orange pigment and gives the yolk its characteristic color. This pigment contributes a
rich color to various foods.

CLARIFICATION

Eggs, especially whites, can clarify or clear various fl uid products, including consommé, broth
and even wine. When the fl uid 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 clarifi ed 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. COAGULATION/THICKENING

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. These bonds can
be disrupted when exposed to heat or acid, or by physical means such as whipping, causing
the protein to denature.

When two unfolded protein molecules with their oppositely charged ends approach each other,
the molecules unite. Essentially, millions of protein molecules join in a three-dimensional
network, or simply, they coagulate, causing the egg product to change from a liquid to a semi-
solid or solid. Coagulation infl uences egg products’ ability to foam, seal, thicken and more.

There are more than 40 different proteins in a whole egg, some only located in the white and
others predominantly in the yolk. These proteins infl uence the rate of denaturation and
coagulation.

Egg white protein coagulates between 144°F and 149°F; egg yolk protein coagulates between
149°F and 158°F; and whole egg protein coagulates between 144°F and 158°F. However, a
number of variables infl uence the rate of coagulation, as well as the ability of the proteins to
remain in the three-dimensional network.

COATING/DRYING/FINISHING/GLOSS/ HUMECTANCY/INSULATION/ MOISTURIZING

Slightly beaten liquid egg products can be used as a coating or a glaze on baked goods. There
are many glaze variations, based on desired fi nal 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 proteins coagulate, they assist with adhesion as 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. Such an egg wash can also give the baked
product a fi nished, slightly glossy look. (See The Final Touch table on page 7.)

CRYSTALLIZATION CONTROL/ FREEZABILITY

Smoothness on the tongue is an important pleasure and quality factor in many foods. In
confections, egg whites function as an interfering agent, slowing down the sugar crystallization
process. In frozen products such as ice cream, egg yolks help control density, hardness and
texture by encouraging the formation of small ice crystals. This improves the texture and
acceptability of product going through freeze/thaw cycles.

EDIBLE PACKAGING FILM

Transparent egg white fi lms are suitable as water-soluble packets or pouches for food
ingredients. They also have application in breath mint strips and pharmaceutical strips.

EMULSIFICATION/MOUTHFEEL

The phospholipids, lipoproteins and proteins found in egg yolks are surfaceactive agents that
enable the formation of emulsions between immiscible liquids such as oil and water. Egg yolk
emulsions impact the mouthfeel of food in two ways. First, the egg yolk’s natural emulsifi ers
can coat liquids with fat to create smooth, creamy textures in products from custards to
chocolate truffl es. Second, these emulsifi ers also thicken. For example, in yolkemulsifi ed
mayonnaise, an entire cup of tiny 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 heat, binds
fats and liquids for slight thickening and improved texture. (See Concocting Creamy
Condiments sidebar on page 5.)

In ice cream, egg yolk helps disperse fat throughout the mix and prevents it from clumping.
Yolk also helps improve whipping properties for desired overrun and makes ice cream dry and
stiff.

FLAVOR

Though eggs contain more than 100 volatile fl avor components, the end result may be
described as bland. However, egg yolks contain fats that carry and meld fl avors 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 fl avored
foods or seasonings to shine.

FORTIFICATION/PROTEIN ENRICHMENT

Since eggs provide a wide variety of nutrients for a relatively low-calorie count, eggs and egg
products are considered nutrient-dense. Foods formulated with egg products contain all the
nutrition originally found in the egg product, including high-quality protein, transfatty acid free
mono- and poly-unsaturated fats, vitamins, minerals and other highly bioavailable nutrients
with recognized health and wellness benefi ts.

Of special note is the quality of protein.

Eggs contain all nine essential amino acids, with whole egg protein having a biological value of
93.7 on a 100-point scale. The essential amino acid composition of egg protein is similar to the
human body’s requirement, allowing the body to use the protein more effi ciently to maintain
muscle tone and strength as the body ages.

The egg’s lipid portion, which is found primarily in the yolk, contains 5% of the Daily Value of
fat-soluble vitamin D, a nutrient associated with bone health. It is a source of lutein and
zeaxanthin, two nutrients classifi ed as xanthophyll carotenoids and have been shown to
contribute to eye health. While eggs contain only a small amount of these nutrients, research
suggests that the lutein and zeaxanthin from eggs may be more bioavailable, or more easily
absorbed by the body, than from richer sources. The lipid portion is also a concentrated source
of choline, a nutrient necessary for the normal functioning of all cells in all people, with some
segments of the population requiring more choline during certain life stages, such as
pregnancy.

PH STABILITY

Egg white is one of the few food products that is naturally alkaline with an initial pH as low as
7.6 at time of lay but increasing to about 9.4 with age. As the pH increases, the thick white
thins. The pH of a fresh egg yolk is about 6.0 and increases to 6.4 to 6.9 during storage.
Storage at refrigerated temperatures greatly slows the pH change and helps reduce the rate of
the thick egg white from thinning. In general, these pHs are stable and do not disrupt food
product formulations.

RICHNESS

Egg yolks add richness to all types of food through color, emulsifi cation, fl avor and whipping
ability.

SHELF LIFE EXTENSION

Egg proteins bind water, making water less available for microorganisms to grow and cause
spoilage, as well as prevent certain foods, such as baked goods, from drying out.

TENDERIZATION/TEXTURE

The texture of a food not only includes 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 example, fats in the yolk produce a tenderer, softer crumb in baked goods and retard the
onset and rate of fi rming that occurs with age. Egg proteins within certain food matrices can
help maintain product moisture by binding the water in the structure, thus preventing it from
drying out. In doing so, there are textural benefi ts, such as chewiness that help give products
an improved mouthfeel.

WHIPPING ABILITY

Egg yolk solids increase the rate of whipping in ice cream, particularly in slowwhipping mixes.
Usually not more than 0.5% egg yolk solids in the mix is needed for this purpose. Egg yolk
solids are especially desirable in mixes in which butter or butter oil is used as a main source of
fat. Research has shown that egg yolks or whole eggs improve the rate of whipping more if
they are sweetened with 10% sugar or corn syrup before they are frozen or dried.

Many egg product options

This brings us to the many types of egg products available to food formulators. Egg products
come in frozen, refrigerated liquid and dried forms. They can be the whole egg, or just the
whites or yolks. Sometimes additional ingredients are added for functional purposes, as in the
case of improving whipping ability.

In addition to AEB’s website providing egg product functionality information, it also offers
technical information on egg product composition, formulas and suppliers. Formulators should
always work closely with their suppliers for the most accurate specifi cations and to ensure
that an application reaps as many of the 20-plus functions that an egg product has to offer.