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 ».
