Capacitación en panadería - Shelly McKee USAPEEC

1. EGG PRODUCTS AND
TRENDS
Dr. Shelly McKee
Director of Technical Services
USA Poultry and Egg Export Council

2. Consumer Trend- All day breakfast
• 72% of adults want
operators to offer breakfast
items throughout the day
• Breakfast is still the fastest
growing foodservice day
part and accelerating
• Only restaurant day part with
sustained visit growth over
the last several years
• Morning meal visits are
forecast to grow by 7%
over the next nine years

3. Consumer Forecast 2017

4. Frittata bites Concept
Egg White Frittata Bites with
Smoked Salmon & Spring
Asparagus
Light egg white frittata bites studded
with asparagus, smoked salmon and
fresh dill.
Frittata Bites with Shiitake
Mushrooms, Bacon & Forbidden
Rice
Omelet bites with smoky bacon, fire-
roasted shiitake mushrooms and
black forbidden rice.

5. Consumer Forecast 2017

6. Nutrition
SHIFT in THINKING DRIVEN by RESEARCH
1984 1999

7. Nutrition
POPULARITY of PROTEIN
Most Americans agree it’s
important to consume enough
protein, and protein can be a part
of a healthy diet
• Egg protein value is highest
• of all protein sources- most
biologically available

9. Egg Industry Structure
Producers
Shell Egg Grading
Further Processors
Bakery SupplyFood Manufacturers Food Brokers
End Users

10. The design and construction of
EGG PROCESSING EQUIPMENT
meets E-3-A or 3-A Sanitary Standards
HOLDING
Refrigerated
BREAKING
and separating
yolks,
whites, shells
– Filtered
– Mixed
– Chilled REFRIGERATED
LIQUID EGG
PRODUCTS
FROZEN EGG
PRODUCTS
DRIED EGG
PRODUCTS
Egg Products Processing
PASTEURIZATION
PACKAGING

11. Egg Products
• 82.2 billion US shell eggs annually produced
- 1/3 processed into liquid, frozen or dried products
• Egg Product Inspection Act 1970

12. Processed Egg Products
• Refrigerated (as liquid)
• Frozen (as liquid)
• Dried
• Specialty Products
Processed to fit foodservice and food industry
ingredient specifications.

13. Usage: Foodservice and the commercial food industry
Availability: Bulk tank trucks, totes, metal or plastic containers,
polyethylene coated fiber or laminated foil and
paper cartons, and hermetically sealed polyethylene
bags. Container size from small bags to cartons
(8 oz. to 5 lb.) and lacquer coated tins and plastic
pails up to 40 lb.
Advantages: Pasteurized, quick and easy to use, 12 week shelf-
life at 4 C (only when not opened)
Storage
& Handling: Store according to processor’s recommendations.
Use within four to five days once opened except
for extended shelf life products for which the
supplier’s recommendations should be followed
Refrigerated Liquid Eggs

14. Refrigerated Liquid Egg
Products- 12 week shelf-life
• Whole eggs, whites or yolks
• Sugared egg yolks
• Salted whole eggs or yolks
• Scrambled egg mix
• Cooked scrambled eggs
• Extended shelf life whole eggs,
whites or scrambled egg mix
3.2

16. Frozen Egg Products- up to 1
year shelf-life
• Whole eggs, whites or yolks
• Scrambled egg mix
• Salted whole egg or yolks
• Sugared egg yolks
• Whole eggs and yolks with
corn syrup
• Whole eggs with or without
citric acid
• Whole eggs with corn syrup 3.3

17. Usage: As an ingredient for the food industry
Availability: 4, 5, 8 and 10 lb. pouches or waxed
plastic cartons, and 30 lb. containers
Advantages: Long shelf life (1 year), functionality,
variety blends
Storage &
Handling: Keep frozen at temperatures below
10°F (-12°C). Use as soon as possible
Frozen Egg Products

18. FROZEN
PRODUCT (lb)
SHELL
EGG*
(No.)
EGG SOLIDS (Kg)
Whole 1 9
0.113 solids +
0.34 water
Yolks 1 22
0.20 solids +
0.25 water
White 1 14
0.05 solids +
0.40 water
Frozen Egg Product
Equivalency to Shell Eggs

19. Dried Egg Products
• Whole egg or yolk solids
• Dried egg or scrambled egg mix
• Various types of whole egg solids
• Free flowing whole egg or yolk solids
• Stabilized (glucose free) whole egg
or yolk solids
• Blends of whole egg and/or yolk with
carbohydrates

21. Advantages of Using
Processed Egg Products
Reduced Risk of Contamination
• All liquid, frozen and dried egg products are pasteurized
• There has never been a food-borne illness associated with
pasteurized egg products
Extended shelf-life
• Refrigerated liquid egg products - 12 weeks at 4 C
• Frozen egg products - 1 year or more
• Dried egg products - 1 year or more with no
refrigeration required

22. Advantages of Egg Products
Reduced Risk of Contamination
• All liquid, frozen and dried egg products are
pasteurized
• There has never been a food-borne illness
associated with pasteurized egg products
Convenience
• Easy storage
• No extra labor for breaking shell eggs
• Always ready to use

23. • Approximately 50% water, 17% protein (mainly
ovovitellin), 33% lipids (mainly triglycerides, lecithin
[phospholipids] and cholesterol)
• Minerals: iron, phosphorus, calcium, manganese, iodine,
copper and zinc
• Vitamins A and D, B12, E, biotin, choline, folic acid,
inositol, pantothenic acid, pyridoxine and thiamin
• Xanthophyll: main yellow pigment
Egg Yolk Composition
Water
Protein
Lipids
Egg Yolk
Composition
50%
33%
17%

24. Egg White Proteins
Protein
Ovalbumin
Conalbumin
Ovomucoid
Ovomucin
Lysozyme
Globulins
Ovoflavoprotein
Cystatin
Avidin
Function
Principle protein
Binds metal ions
Trypsin inhibitor
Thick white structure
Lyzes some bacteria
Important in foaming
Binds riboflavin
Protease inhibitor
Binds biotin
5

25. Functions
• Aeration/Foaming
• Emulsification
• Coagulation
• Flavor & Color
• Humectancy & Shelf Life

26. Aeration- high whip egg
whites

27. Eggs For Aeration
• Distinct cellular structure from eggs’
leavening action
• Structural framework helps to hold
product together
• Increased volume for lighter foods
• Airy texture and smooth mouth-feel, air bubbles
decrease in size and increase in number
• More integrated, sponge-like texture, as more air
is incorporated the foam becomes stiff
When eggs are beaten, air is incorporated,
creating a lighter, more air-filled product.

28. • Colloidial dispersion in
which a gaseous phase is
dispersed in a liquid
phase
• air trapped during beating
• air bubbles decrease in
size and increase in
number
• as more air is
incorporated the foam
becomes stiff
Foaming/Surface Activity

29. • Foam ability (volume) due to
ovalbumin
• Foam stability due to
ovomucin
• Yolk contamination -”fat
bullets” destroy foam
Foaming/Surface Activity

30. Factors Affecting Egg Foams
• Degree of beating
• Blending
• Homogenizing
• Temperature
• pH
• Fat
• Salt
• Water
• Manipulation
• Heat
• Copper
• Sugar
• Acid

31. Additives Affecting Foams
Ability of High Whip Egg
Whites
• Whipping aids and stabilizers
• Triethyl citrate -liquid egg white
• Sodium lauryl sulfate- dried egg
products
• Gums such as xanthan-stabilizers

32. High-Gel Egg White
• Higher hot-room pasteurization temperatures (>60°C/
140°F) improve gelation properties
• More alkaline pHs (pH 11) and lower pHs
(e.g. pH 5.0) improve gelation properties
• Some egg processors have their own proprietary
process to produce high-gel egg white

33. Factors Affecting Gelation of
Egg White
• Slide with definition of high gel

34. Liquid Frozen Whole Egg
Baking vs Food Service
• Baking whole egg without citric
acid
• Food service whole with egg with
citric acid

35. Emulsification

36. FROZEN EGG YOLK
PRODUCTS
• Frozen yolk has 10 %
salt or sugar added to
prevent irreversible
protein gelation.
Result is a smooth
creamy, viscous yolk.
• Great for emulsions
such as mayonnaise
and savory sauces

37. FROZEN WHOLE EGG
PRODUCTS
• Used to emulsify
batters such as
brownies, muffins, etc

38. Emulsification
The phospholipids, lipoproteins and proteins found
in egg yolks are surface active agents that enable
the formation of emulsions from immiscible liquids
such as oil and water.
• A stable mixture of two immiscible liquid phases,
one which is dispersed in the other
• Egg yolks can be used to fortify whole egg blends
to increase emulsifying action
• No essential differences are found in emulsifying
properties of dried whole egg and yolk and fresh
liquid eggs

39. Definition of Emulsions
• Mixture containing two liquid phases that are
normally immiscible under ordinary conditions
Oil
Water
Oil
Water
Photo: http://
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Photo: http://
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40. 3 Components necessary for a stable oil-in-water
emulsion
– Oil
– Water
– Interface, proteins, phospholipids, lipoproteins
from egg yolk
Oil
Proteins, phospholipids,
Lipoproteins frpm egg yolk
Water
Emulsions/Surface Activity

41. Good Stable Emulsion
• Should be viscous to hold suspended ingredients
in place
• Droplets dispersed (oil or water) should be small
enough to remain in suspension and should be
evenly distributed throughout the matrix
Applications
• Mayonnaise
• Hollandaise sauce
• Salad dressings
• Baked goods

42. • Eggs (containing the emulsifier lecithin and
other lipoproteins) bind the ingredients
together and prevent separation.
• Mayonnaise is made by combining
lemon juice or vinegar with egg yolks.
• Chocolate- all chocolate contains
lecithin
• Bread- give texture and volume
Emulsification

43. Thickening and Coagulation

44. Thickening & Coagulation
Whipping or heating allows products that contain eggs
to thicken and/or coagulate, converting the mixture
from a liquid state to a solid or semi-solid state.
• Can use both yolks and whites
• Proteins denature
• Binds products naturally
• Suspends other ingredients
• Gelling agents in custards
• Thickening agents in soft pie fillings when the
egg custard is heated
• Creates texture and height
• When the egg foam is heated, creates
structural stability

45. Factors Affecting Coagulation
• Heat - protein denaturation
• Mechanical means - beating, chopping
• Sugar - raises temp. of coagulation
• Acids - decrease temperature of
coagulation
• Alkali - high alkali can induce gelling of
egg white

46. Changes in structure of egg proteins (yolk and
albumen) resulting in thickening or change from a
fluid to solid or semi-solid state
Thickening & Coagulation

47. Coating & Binding
With heat, egg coagulation imparts rigidity causing
mixtures to gel and ingredients to adhere.
• Egg white is an excellent binding ingredient
• No essential differences are found in binding
properties of dried whole egg and yolk and those
of fresh liquid eggs

48. Coating & Binding

49. Coating and Binding
Glaze Result
Egg + Salt Less intense shine, golden surface
Egg + Milk Medium shiny surface
Egg + Water Shiny surface
Egg yolk + Water Shiny golden surface
Egg yolk + Cream Shiny brown surface
Egg white Light colored, crisp surface
Egg white + Water and
nuts and/or seeds
Sticky surface for adhering nuts and/or seeds
Egg white + Milk Transparent shiny surface

50. Humectancy & Shelf Life

51. Humectancy & Shelf Life
• 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

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

53. Flavor and Color

54. Cakes /Pastries Foaming, Coagulation, Color
Candy/Eclair/Confectionary Inhibition of Crystals
Custards/Puddings Coagulation + Flavor
Omelets/Scrambled/Poached Coagulation + Flavor
Mayonnaise/Salad Dressing Emulsification
Meringues/ Soufflés Foaming
Ice Cream
Emulsification, Texture,
Inhibition of Crystals
Meat (patties, sausages) Binding by Coagulation
Fish Products (surimi) Binding by Coagulation
Pancakes /Crepes/Waffles Flavor, Coagulation
Doughnuts /Croissants Texture , Flavor,
Noodles/Pasta Color, Flavor, Nutrition, Bind
Health Foods /Weaning Foods Protein
EGG USAGE and FUNCTIONALITY

55. Gracias!!!