TECH TALK VIDEOS
With Dr. Shelly McKee
001 – Are Egg Products Easy-to-Use?
001 – Are Egg Products Easy-to-Use?
0:49 Egg ingredients are available in many convenient forms to fit different application and processing scenarios.
002 – Are Egg Products Safe?
0:51 Dr. Shelly McKee explains how the Egg Inspection Act of the 1970s helps provide the industry’s impressive safety record.
003 – Do Eggs Contain Gluten?
0:44 Eggs are naturally gluten free, providing replacement protein and aid with moisture retention in gluten-free applications.
004 – Are Eggs Suitable for Clean Label Products?
0:42 As demand for clean label continues to grow, egg ingredients provide a way to keep label statements short and recognizable.
005 – What’s the Conversion Process from Shell Eggs to Egg Products?
0:33 Switching from shell eggs to liquid or dried egg products is an easy weight-to-weight conversion.
006 – What Kind of Egg Products are Available?
0:37 Multiple forms of egg ingredients include whole eggs, separated whites and yolks, or customized egg ingredients.
007 – Is U.S. Egg Production Sustainable?
0:53 A landmark study shows U.S. egg industry has vastly reduced the overall environmental impact over the last fifty years.
008 – What Different Types of Eggs are Available?
0:41 Different management and feed practices provide a variety of egg products.
010 – How do You Maintain Optimal Egg Product Quality?
0:55 Egg ingredient storage is simple but differs depending on the product. Proper storage and usage maintains quality.
TECH TALK – BAKING
With Luis Belozerco, Baking Professional with AIB International
Can a baker rely on a single substitute for egg replacement?
Is it possible to fix structure but have flavor suffer or vice versa?
0:44 Structure and flavor work in tandem to create a viable baked good
What are the cost implications of adding multiple, extra ingredients?
0:47 Considerations go beyond cost into product quality.
What adjustments would a baker need to make if eggs were reduced or absent?
0:57 Multiple adjustments, including mix time, temperature and baking processes.
How could adjustments affect overall product costs?
1:14 Product throughput can be hampered if R&D time is extensive.
Which key functions of eggs are most difficult to replace?
0:22 Emulsification and foaming are key attributes of egg ingredients.
Do the properties of emulsification and foaming affect certain baked goods more than others?
0:52 The structure, mouthfeel and taste of certain baked goods rely on egg ingredients.
Does the proportion of eggs used in a mix make a difference?
0:42 Certain products rely more heavily on egg ingredient functionality than others for form and function.
Please explain the importance of emulsion in the baking environment.
0:47 When integrating the fat phase into the water phase, the more eggs used, the more stable the resulting emulsion.
How can adjustments in egg content affect the finished product?
1:38 Bakers need to monitor structure, texture, crumb, volume and shelf life among other properties.
How do eggs contribute to form and function for the various stages of dough development?
0:56 Different dough types will be affected in a different way, whether fresh, frozen or par-baked.
How does reformulation affect production/profitability?
0:55 The scale up and testing required will take up valuable production time.
How do eggs fit into artisan baking?
0:25 Egg ingredients supply flavor and function in a high-quality ingredient.
How do eggs fit into gluten-free formulating?
0:41 Egg ingredients assist with the organoleptic properties and traceability gluten-free products demand.
How do eggs fit into clean label trends?
0:23 Clean label products look for simple, high-quality ingredients from a natural origin.
How can you prevent “greening” in handheld sandwiches or wraps?
0:44 Introducing an insulating food barrier between the egg and the bread or wrap helps prevent greening.
EGG SCIENCE VIDEOS
With Dr. Shelly McKee
How do Eggs Form a Foam?
What Causes Eggs to Coagulate?
0:44 A unique property of egg proteins is coagulation which helps to set the final three-dimensional structure of the food product.
How do Eggs Assist with Gelation?
0:36 Gelling is another unique property of egg proteins that entraps water in a food product.
How do Eggs Form a Stable Emulsion?
0:47 Egg yolk proteins help form stable emulsions from immiscible liquids such as oil and water.
How do Eggs Aid in Humectancy?
0:54 Egg proteins and egg yolk lipids bind moisture to help retard staling and improve product quality.
What are the Advantages of Using Egg Products in Baked Goods?
1:04 Egg ingredients supply baked goods with multiple functions including aeration, color and anti-staling properties.
What Functional Benefits do Eggs Bring to Noodle Applications?
0:52 Egg ingredients improve dough machinability, texture and appearance in frozen and retort applications.
What Functional Benefits do Eggs Give to Sauces & Dressings?
0:38 Egg yolks provide emulsifying properties to lend a smooth, creamy texture and mouthfeel.
Are Eggs Suitable Protein for Vegetarian Diets?
0:37 Egg ingredients are an acceptable source of high-quality protein in many vegetarian diets.
What Causes Egg Allergies and Can They be Outgrown?
0:46 Food allergies are an undeniable reality, however the good news is that most children can outgrow an egg allergy.
How Many Functional Benefits do Eggs Have?
0:31 Eggs provide 20+ functional ingredients beneficial to formulators and help craft simpler ingredient statements.
What are the Temperatures at Which Egg Products Coagulate?
0:55 Egg products coagulate at different temperatures and can be affected by additions such as sugar and salt.