Functional Properties of Eggs n Objectives u u

Functional Properties of Eggs n Objectives u u u Observe factors which influence 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 n Functions of Eggs in Foods Emulsification u Color u Structure u Thickening u Binding u n Focus in lab will be on thickening and binding

Functional Properties of Eggs n Tests for Doneness u u Coated Spoon Test—for liquid foods t Insert metal spoon into liquid and draw back out t Done when coats spoon like chocolate syrup Inserted Knife Test—for solid foods t Insert between center and edge t Done when knife comes out clean t Standing time allows center to cook through

Functional Properties of Eggs n Demonstrations for Lab u u Double Boiler—prevents scalding t Add water but leave room for steam to develop t Temp. in top pan is always less than 100°C Water Baths—insulates egg proteins t Use 9”x 13”x 2” pans t Fill pan to 2/3 height of custard cups

Functional Properties of Eggs n Egg Candling Measures quality or freshness without breaking u Characteristics of older, low quality eggs: t Larger air cell t Yolk off center t Speckled appearance u

Functional Properties of Eggs n Aging of egg results in: Thinner whites u Inner membrane separation from shell u n All saturated fat, cholesterol, and sodium resides in yolk