Eggpress / Functions

Two ovo-products processed at Vitoeuf: the «EXPRESS » egg (hard-boiled egg) and the « OVOFLO » (whole liquid egg) are packaged WITHOUT ANY ADDITIVES. Therefore, they maintain all of their original organoleptic properties.

Whether served sunny side up, turned over, scrambled, poached or as omelettes, eggs remain the favourite and most popular breakfast food. They also contribute to the preparation and success of many culinary recipes! No other food has as many functional properties:

 

Function

Description

Application

ADHESIVE Properties

Adheres ingredients such as seeds and grains to food products

Health bars, snacks, Variety breads

AERATION and Structure Improvement (FOAMING)

Egg proteins create foam in products resulting in lighter and airier products

Meringues, Soufflés, Mousses, Omelettes

BINDING Agent

Egg proteins provide the structure and coagulative properties to bind food products together

Meat products, Snack foods, Prepared entrees

CLARIFICATION

Egg whites (albumen) inhibit enzymatic browning and prevent cloudiness in beverages

Wines, Juices, Coffee, Oriental dishes

COAGULATION and GELATION

Egg white (albumen) and yolk proteins change from a fluid state to gel

Cakes and frostings, Custards, Fish surimi

COATING

Locks in flavour and aroma due to egg’s natural viscosity

Baked goods, Snacks, Meat…

COLOUR

Xanthophyll pigments in egg yolk contribute yellow colour to many prepared foods.

Baked products, Noodles, Custards

CRYSTALLIZATION Control

Egg white proteins prevent crystallisation of sugar and promotes stabilising oil in water emulsions

Salad dressings, Sauces

EMULSIFYING Agent

Aids the dispersion of oil droplets in a continuous phase of aqueous components

Mayonnaise, Salad dressings, Cream puffs, Sauces, Cake batter containing shortening…

EXPANDING Agent

Considerably expands the volume of certain foods

Breads, puddings, Rolls

FINISH / GLOSS

Used universally in baking to improve product appearance. Egg wash gives surface gloss and shine.

Sweet breads, Cookies, Frostings

FLAVOUR

Carries and enhances some flavours, and imparts desirable egg flavour

Custards, Confections

FREEZABILITY

Improves texture and acceptability of products going through freeze / thaw cycle

Frozen dough, Microwavable food

HUMECTANCY

Holds moisture in food products to help increase shelf-life

Variety breads, Rolls

INSULATION

Keeps products from turning soggy

Frozen dough, Breads

MOUTHFEEL Improvement

Provides substantial body and smoothness to foods

Variety breads, Puddings, Sweet goods

pH Stabilisation

Stabilises pH  (acid and alkaline control levels)

Won’t disrupt food product formulations

SHELF-LIFE Extension

Keeps starch molecules moist and fresh

Commercial bread formulations

TENDERIZATION

Tenderises foods naturally giving a soft surface feel

Soft breads, Rolls

TEXTURE Improvement

Firms up the texture of food products and provides crumb improvement

Rolls, Light foods

THICKENING

Thickens sauces, gravies and adds body to achieve product improvement

Sauces, Toppings, Prepared foods

TOPPING

Hard-boiled eggs are used as topping

Salads, Soups, Grated foods

spite many attempts at simulating the egg’s numerous functional properties, no other food, no other product or additive has succeeded in achieving nature’s effortless performance. Although eggs contain approximately 74% water, they are such a rich source of high-quality protein that experimental nutritionists often use them as a standard for measuring the quality of other food proteins.

Questions that are most frequently asked regarding our ovo-products by end-users are answered in the FAQ links for both the « EXPRESS » egg and the « OVOFLO ».

Other Eggpress