Functional Properties of Eggs

Objectives

Observe factors which influence the thickening ability of egg proteins Become familiar with a variety of foods which employ egg protein thickeners Become familiar with the use of egg substitutes

Functional Properties of Eggs

Functions of Eggs in Foods

Emulsification Color Structure Thickening Binding

Focus in lab will be on thickening and binding

Functional Properties of Eggs

Tests for Doneness

Coated Spoon Testfor liquid foods Insert metal spoon into liquid and draw back out Done when coats spoon like chocolate syrup
Inserted Knife Testfor solid foods Insert between center and edge Done when knife comes out clean Standing time allows center to cook through

Functional Properties of Eggs

Demonstrations for Lab

Double Boilerprevents scalding Add water but leave room for steam to develop Temp. in top pan is always less than 100C Water Bathsinsulates egg proteins Use 9x13x2 pans Fill pan to 2/3 height of custard cups

Functional Properties of Eggs

Egg Candling
Measures quality or freshness without breaking Characteristics of older, low quality eggs: Larger air cell Yolk off center Speckled appearance

Functional Properties of Eggs

Aging of egg results in:

Thinner whites Inner membrane separation from shell

All saturated fat, cholesterol, and sodium resides in yolk