11th April 2019Back
Traditionally, egg ingredients were supplied in the form of whole eggs. However, today’s food processors can choose from a wide range of egg ingredients where various processes are used to produce whole egg, egg yolks or egg whites, which can be liquid or dried. In the past it was thought that fresh whole eggs and liquid products had the best functionality. However, both liquid and dried egg products can be treated with enzymes to improve functionality. Here we will look at three ways in which enzymes can be used to improve the functionality of egg whites:
1. Production of High Quality Egg White Hydrolysates
Egg white protein is a valuable product with important nutritional and functional properties. The most abundant protein in egg white is ovalbumin. The proteins present in egg white are high quality proteins, relatively easy to digest and efficiently absorbed into the body. This makes for an excellent candidate for health and nutritional products that require a quality protein source.
Using an enzyme such as Flavorpro™ 786P can improve egg white hydrolysates in two ways:
- It helps to reduce the size of the egg white proteins, which makes them easier to digest and absorb into the body, particularly muscles. This makes the egg white hydrolysate an ideal source for sports and athletic nutrition.
- Key to developing a hydrolysate for this market is taste. Using an enzyme such as Flavorpro™ 786P can help to hydrolyse egg white proteins to provide bland and non-bitter tasting hydrolysates. This bland flavour allows the hydrolysate to be added at higher concentrations in the end product without the need for bitter masking agents. This is extremely beneficial for protein fortified foods such as nutritional bars and powdered mixes.
2. Use a Lipase to Improve the Foaming Properties of Egg White
The main functional property of egg white is its high foaming capacity. However, for optimal foaming capacity, reducing leakage and contamination of egg yolk lipids is key. This very often proves challenging for high throughput egg processors. A simple yet effective solution is the use of an enzyme. A lipase such as Lipomod™ 34P helps to break down the lipid and ensure the egg white can maintain its full foaming capacity
3. Prevent Browning of Egg White by Enzymatically Removing Sugar
A problem that occurs during the heat treatment of eggs is browning caused by the Maillard reaction. This occurs as a result of small amounts of glucose in the egg whites reacting with amino acids. This can be problematic for dried egg whites if the product is traditionally pasteurised after drying in a hot room, for an extended period of time. Glucose Oxidase 789L is able to break down the glucose in egg whites, resulting in reduced browning.
Want more detail on the ways to enzymatically improve egg white products? Download our technical bulletin: