Functional and Nutritional: Egg Products Fit the Future of Formulation

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Functional and Nutritional Egg Products Fit the
Future of Formulation

• July 30, 2007

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Introduction
Todays savvy consumer is seemingly seeking the
impossible an encompassing combination of
flavor, convenience and a nutritional profile
that goes beyond the traditional listing of
vitamins and nutrients. This staple, timeless
ingredient, the egg, fulfills its reputation as
incredible.
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Introduction
Further processed egg products supply excellent
functionality, and we will detail new research
that shows the functionality benefits of egg
products versus various egg replacers in products
such as Angel Food Cake, French Vanilla Ice Cream
and Pasta. This presentation will show you why
egg products in your formulations are
incredible.
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Introduction
Whats more, exciting new research studies are
uncovering more health benefits derived from egg
consumption. Find out how egg products help you
meet todays formulation challenges including
gluten-free, weight control or providing energy.
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Introduction
And discover the exciting ways that including egg
products can help your label health in an era
when consumers expect the foods they eat to help
them reduce dependence on medication for
maintaining proper health.
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a little about functionality
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Aeration

• When eggs are beaten, air is incorporated,
  creating a lighter, more air-filled product.
• Distinct cellular structure from eggsleavening
  action
• Structural framework holds product
• together
• Increased volume for lighter foods
• Airy texture and smooth mouth-feel

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Coagulation

• Heating allows thickening and/or coagulation,
  converting the mixture from a liquid state to a
  solid or semi-solid state.
• Can use both yolks and whites
• Binds products naturally
• Suspends other ingredients
• Gelling agents in custards
• Thickening agents when heated
• Creates texture
• Creates structural stability

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Emulsification

• The phospholipids, lipoproteins and proteins in
  egg yolks enable the formation of emulsions from
  immiscible liquids such as oil and water.
• Creamier texture
• Smooth mouthfeel
• Used to fortify whole egg blends to
• increase emulsifying action
• No essential differences between
• dried whole egg and yolk and
• refrigerated/frozen liquid eggs

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Coating Binding

• With heat, egg coagulation imparts rigidity
  causing mixtures to gel and ingredients to
  adhere.
• Egg white is an excellent
• binding ingredient
• No differences are found in binding
• properties of dried whole egg and
• yolk and refrigerated/frozen eggs

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Humectancy

• Eggs improve cell structure and enable products
  to maintain structure during baking, thus
  reducing moisture loss from baked products.
• Egg proteins also bind water, making it less
  available for microorganisms to grow and cause
  spoilage.

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Flavor Color

• Eggs contain fats which carry and meld flavors in
  food.
• Eggs add flavor and enhance other flavors.
• Egg yolks impart rich color and are used to
  fortify whole egg blends for a deeper colorin
  baked products.

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new research about egg products
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Functionality Research

• Food manufacturers have attempted to partially or
  completely replace eggs with low-cost
  alternatives.
• Eggs are essential for desirable volume, texture
  and color in food products because of unique
  foaming, solubility, emulsification and
  coagulation properties.
• The hypothesis is that eggs require more than a
  simple 11 replacement with an egg alternatives
  to acquire similar ingredient functionality.
• The research compared eggs and egg alternatives
  effectiveness as an ingredient using physical and
  sensory analysis.

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Functionality Research Yellow Cake

• Eggs multifunctional properties of foaming,
  emulsification, coagulation, flavor, and color
  make them essential in cake production.

• Texture - was also affected by replacing whole
  eggs with other ingredients. Some whole
  egg/replacer blends were similar in springiness
  on day one but deteriorated after day one.
• Volume - replacing eggs with a single ingredient
  did not produce volumes close to that of cakes
  with whole eggs.

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Functionality Research Yellow Cake

• Color - all substitutes were much whiter than the
  cake with eggs.
• Palatability - flavor of whole egg control cakes
  was significantly greater than of blend
  variations.
• Sensory data showed that egg replacement blends
  did not emulate the sensory attributes of dry
  whole egg in yellow cake with significant
  differences in surface stickiness, color, and egg
  flavor.

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Functionality Research Yellow Cake

• Significance of Results
• At 100 replacement, no egg substitute used was
  able to emulate all attributes of whole egg in a
  yellow cake system.
• No replacement exactly emulated whole eggs in all
  aspects of volume, contour, hardness,
  springiness, and color.

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Functionality Research Pasta

• Eggs are one of the most common ingredients used
  in pasta/noodles.
• Egg enhances the formation of a protein network
  during mixing and kneading, improving
• the cooking quality.

• Eggs give a darker and more yellow color to the
  fresh pasta.
• Finally, there is a significant increase in the
  nutritional value of pasta containing egg.

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Functionality Research Pasta

• Whey protein treatments did not process well
  enough to sheet the dough.
• However, whey proteins were successfully
  incorporated as partial replacements.
• In the 100 substitute noodle formulations, soy
  flour exhibited a higher cooking loss.
• Blended alternatives provided a significantly
  higher water uptake.
• Color, stickiness and firmness of cooked noodles
  were significantly affected by the type
  substitutes.

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Functionality Research Pasta

• Significance of Results
• Whole egg could not be totally replaced with any
  of the egg substitutes studied in the egg noodles
  without some loss of quality.
• Partial replacement of eggs was competitive in
  regard to the physical and sensory properties
  evaluated.

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Functionality Research Angel Food Cake

• Angel food cake was used as a system to compare
  and evaluate the functionality of the egg
  substitutes relative to the egg white protein.
• Many of the egg alternatives were able to produce
  a stable foam.

• Data showed that not all egg alternatives that
  performed well in the foaming study and could
  withstand the high temperatures (375?F 176.6 ?C
  /30 min) required to bake an angel food cake.

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Functionality Research Angel Food Cake

• Significance of Results
• Egg protein alternative did not perform as well
  as the control in the physical attributes
  evaluation. The cake formulated with the egg
  alternative exhibited a firmer crust, lower
  volume and darker color.
• The egg product control significantly out
  performed the angel food cake formulated with the
  egg alternative in all sensory categories
  evaluated.
• Consumers indicated that were willing to purchase
  the egg product control 2 to 1 over the angel
  food cake formulated with the egg protein
  alternative.

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Functionality Research French Vanilla Ice Cream

• Many ice cream makers use frozen egg yolks and
  powdered egg yolks because the egg yolk solids
  improve the whipping ability of the mix.
• Investigations have shown that egg yolks improve
  the rate of whipping more if they are
• sweetened with 10 sugar before
• being frozen.

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Functionality Research French Vanilla Ice Cream

• The use of egg yolk solids produces the following
  beneficial effects
• Firmer ice cream at a given drawing temperature
• Increased whipping rate
• Less change in percentage overrun
• Improved appearance while ice cream is melting
• Slightly improved texture
• Increased food value
• Significance of Results
• 81 of the panelists would purchase the control
  compared to 36 for the soy-based egg alternative.

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new uses for egg products
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Egg Product Marketability

• When it comes to the marketability of egg
  products, they provide several important features
• Trans free virtually free of all trans fats
• Nutrition content and profiling
• Clean ingredient label appeals to consumers
• Superior performance to many alternatives

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Egg Product Marketability

• Gluten-Free Products
• The number of gluten-free products continues to
  increase. The FDA has published a proposed rule
  defining gluten-free.
• Canton Dijonnaise Fondue and
  Dipping Sauce
• Sports Products
• As the popularity of protein bars and other high
  protein foods for athletics increases, eggs
  (whole, white and yolks in powdered and other
  forms) can provide high quality protein for many
  products.
• be energy bars

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Egg Product Marketability

• Indulgent Products
• Consumers who want to reward themselves often do
  so with a culinary treat. Eggs provide important
  textural characteristics in indulgent products
  such as dressings, ice cream, cakes and other
  products.
• Pepperidge Farm Tahiti Coconut Cookies
• Breakfast Foods
• Research studies show an egg breakfast increases
  satiety and reduces energy intake. Consumers
  hectic lifestyles have made convenience breakfast
  foods a hot category.
• Jimmy Dean Canadian Bacon Cheese Whole Grain
  Muffin Sandwich

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and theyre healthy too.
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A Lifetime of Health Benefits
Nutrition Convenience Affordable
Egg Protein Choline
Egg Protein Vit-Min
Egg Protein Vit-Min Lutein
Satiety Low-Cal
Egg Protein Nutrient Dense Lifestyle
Egg Protein Choline
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The Many Positives

• High quality protein
• Vitamins minerals
• Carotenoids
• Choline
• Satiety, glycemic index
• Affordability
• Convenience

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Nutrient Dense Eggs
Two Large Eggs 155 calories

• 6 food energy
• 20 protein
• 53 essential aa
• 30 riboflavin
• 12 vitamin A
• 16 vitamin B12
• 12 folate

• 12 vitamin D
• 16 phosphorous
• 8 vitamin B6
• 34 selenium
• 8 iron
• 8 zinc
• 6 vitamin E

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Nutrition Seniors

• Require more protein per kg than younger adults.
• Eggs least expensive source of high quality
  protein.
• Nutrient dense foods important as caloric intake
  decreases.
• Eggs are easy to cook, chew, and digest.

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Choline Fetus New Born

• Choline an essential nutrient
• AI for men 550 mg/day
• AI for women 425 mg/day
• Increased needs during pregnancy lactation
• Choline supplements
• increased new neurons
• formation of memory centers
• decreased programmed cell death
• life-long changes in nerve growth factors and
  calretinin

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Age-Related Macular Degeneration
Normal Vision
AMD
Late-Stage AMD
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Eggs Carotenoids

• Studies indicate that dietary lutein and
  zeaxanthin help preserve the health of the aging
  eye against age-related macular degeneration and
  cataracts.
• Addition of 1.3 egg yolks per day to the diets of
  11 middle-aged subjects
• increased plasma lutein 38
• increased plasma zeaxanthin 128

Handelman et al. 1999. Am J Clin Nutr 70247-251.
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Lutein Atherosclerosis

• Lutein as an antioxidant/anti-inflammatory
• IMT progression low in those with high plasma
  lutein
• High lutein intake decreased atherosclerosis in
  animal model
• Lutein effects on inflammatory responses

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Eggs Weight Control

• Low calorie, nutrient dense
• Satiety, glycemic effects
• High protein diets and loss of fat vs muscle

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Eggs Cholesterol

• Early research into causes of heart disease was
  faulty- didnt separate saturated fat intake
  from dietary cholesterol intake.
• Study at Harvard (including 40,000 men and
  80,000 women) showed no difference in total
  blood cholesterol levels between eating 1 egg
  daily and eating lt1 egg/wk
• 2006 British Nutrition Foundation have numerous
  studies showing that dietary cholesterol can
  increase serum LDL- cholesterol, but the size of
  this effect is highly variable between
  individuals and has no clinically significant
  impact on CHD risk.
• JAMA 1999

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Eggs Satiety

• Foods that fill us up can play an important role
  in weight management.
• Nutrient-dense ingredients such as eggs are easy
  to fit into the diet and into formulated foods.

• New research suggests starting with an egg
  breakfast can
• reduce hunger
• help reduce caloric intake by more than 400
  calories over the next 24 hours

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Eggs Satiety

• Study published in the Journal of the American
  College of Nutrition, the researchers discovered
• Compared to a bagel-based breakfast of equal
  weight, the egg breakfast induced greater satiety
• Significantly reduced the participants food
  intake for the rest of the day.
• The study followed healthy, overweight women who
  were fed an egg breakfast or a bagel breakfast on
  alternate days to measure the satiety effects and
  subsequent energy (caloric) intake over the next
  24 hours.

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Eggs Satiety

• The volunteers eating the egg breakfast reported
  greater levels of satiety
• Consuming an average of 164 calories less for
  lunch
• And 418 fewer calories than those who ate the
  bagel breakfast over the course of the next day

• The higher protein content of the egg breakfast
  (5 grams more than the bagel breakfast) accounts
  for some of the sensation of satiety.

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Eggs Satiety

• A spokesperson for the American Dietetic
  Association called eggs a nutritional
  powerhouse.
• Eggs provide some of the highest quality protein
  of any food, as well as being one of the few
  nondairy sources of vitamin D.
• Eggs are also a good source of the B vitamin
  riboflavin and contain varying amounts of a
  number of other nutrients, including vitamins A,
  B12, D and E and folate, and the mineral iron.

• Other nutrients in eggs, such as choline, lutein
  and zeaxanthin, show great promise in other
  research to help combat various maladies.

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and very safe.
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Egg Products Are Safe Products

• 76 billion eggs eaten annuallymore than 30 are
  further processed egg products.
• Egg Product Inspection Act (EPIA) of 1970
  requires mandatory continuous inspection of egg
  product plants. Prior to this act, a voluntary
  program existed.

• No reported incidents involving further processed
  egg products since Egg Products Inspection Act of
  1970.
• Proper handling helps maintain this food safety
  record.
• All egg products are all pasteurized.

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Egg Products Are Safe Products

• FDA regulations require qualifying statements
  when the terms no hormones or antibiotics are
  declared on labels for eggs.
• Avian Influenza-free
• No hormones
• When properly stored, processed egg ingredients
  will maintain a stable shelf life for months.

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have it your way.
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Customization of Egg Products

• Producers can add additional ingredients to
  tailor functional properties.
• Can increase lutein or choline, or tailor levels
  and types of omega-3 fatty acid content.

• Nutrients that provide a potential health benefit
  on the consumer radar screen.

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and finally...
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Summary

• All natural functionality
• Beneficial health applications
• Clean label
• Product stability
• Consistent performance
• No risk of contamination

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• Thank You!
• Questions?

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Contacts for More Information

• Joanne C. Ivy - President and CEO
  joannecivy_at_aol.com [phone] overall
  management of all AEB programs and activities
  direct supervision of Egg Nutrition Center, egg
  product marketing, and administrative programs,
  information regarding the Boards policies,
  industry relations or mission.
• Elisa Maloberti - Director of Egg Product
  Marketing emaloberti_at_aeb.org [phone]
  responsible for development and implementation of
  egg product marketing program responds to
  technical food and nutrition questions for food
  professionals handles requests for food
  photography.
• Glenn Froning, Ph.D., Professor Emeritus - AEB
  Technical Advisor gfroning_at_neb.rr.com (877)
  488-6143 is a world-renown expert on everything
  about eggs. The author of over 200 scientific
  publications and articles on poultry meat and
  eggs. He also answers the Boards EGGSolutions
  Hotline.
• Donald J. McNamara, Ph.D. - Executive Director of
  the Egg Nutrition Center djmcnamara_at_enc-online.or
  g [phone] is responsible for program
  development and implementation administration of
  the American Egg Board Research Grants Program
  serve as Executive Editor of Nutrition Close-Up
  and Nutrition Realities.
• Marcia Greenblum, M.S., R.D. Director,
  Nutrition and Food Safety Education
  mgreenblum_at_enc-online.org [phone] is
  responsible for researching topics for
  development of educational materials on nutrition
  and food safety.
• Hilary Shallo Thesmar, Ph.D., R.D. - Director,
  Food Safety Programs hshallo_at_enc-online.org
  [phone] responsible for all programs
  related to egg food safety and food safety
  education, provides technical expertise for the
  food industry and works with federal and state
  public health agencies.