Egg products

Eggs

Eggs are a quite versatile in their use in baking: we see eggs dominantly in Cakes (family/ pound, sponge cakes and muffins) as well as cookies and biscuits, but also croissants, puff pastries and bread. The dosage differs per application, so most likely their function as well.

Eggs, depending on size and age consist for 74-77% out of water. Egg white, which is roughly 2/3 of an egg, consist for 89% out of liquids and yolk for 49%. In most cases pasteurised eggs are used due to hygiene, health care regulations and requested shelf life of the final product: the amount of bacteria, yeast and moulds are in control. Another benefit will be the standardisation: egg products are then standardised on dry matter content as result of pasteurisation and predictability. Internal experiments confirmed what we found in literature: if pasteurised at the right temperature range the available proteins have ‘folded open’ and will result in higher foaming capacities. A consideration on getting pasteurised eggs is also the standardisation of the dry matter content: if it is for example 23%, where a fresh product most likely consist of 23-25% dry matter and one understands that with a heat process most likely moisture and potentially some solids are lost in process (e.g. evaporation and attaching to heat exchanger plates) at the end some correction might be required. Would this standardisation be done with water or with for example egg white. This could have an impact on your final product behaviour, in particular if you started your development with fresh eggs.

Then there are also dried egg products, there are a few differences here in the process:

• Natural present sugars are removed
• Products are spray dried and then pasteurised.
• Functionalities are influenced by:
• pasteurisation time and temperature
• pH

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