egg industry

8/3/2019 Egg Industry

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Natures Most Perfect Food The Egg!

BACKGROUND

HISTORY INTRODUCTION

INDUSTRY INTRODUCTION

PROCESSING INTRODUCTION

STRUCTURAL COMPOSITIONINTRODUCTION

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FoodofAntiquity

Traditional Ingredient

Quality Standards

Background

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Topshell egg producing states are Ohio,California and Iowa (1999)

Large producers comprise the bulk

ofthe U.S. egg industry: 320 companies(with greater than 75,000 layers each)represent 97% of the industry

Almost one-thirdofall eggs are broken for

foodservice,foodmanufacturing or export Almost 55% ofshell eggs go to the

retail market

U.S. Egg Industry

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Egg Industry Structure

Producers

Shell Egg Grading

Further Processors

Bakery SupplyFood Manufacturers Food Brokers

End Users

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The design and construction of

EGG PROCESSING EQUIPMENT

meets E-3-A or 3-A Sanitary Standards

HOLDINGRefrigerated

no longer than

7 to 10 days

BREAKINGand separating yolks,

whites, shells

Filtered

Mixed

Chilled

REFRIGERATED

LIQUID EGG

PRODUCTS

FROZEN EGG

PRODUCTS

DRIED EGG

PRODUCTS

Egg Products Processing

OverviewPASTEURIZATION

PACKAGING

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Egg Structure

1.5Natures Most Perfect Food The Egg!

Shell

Yolk

Latebra

Germinal Disc

Vitelline (Yolk)

Membrane

Chalazae

Air Cell

Shell Membranes

Chalazae

Chalaziferous Layer

Thin Albumen (White)

Thick Albumen (White)


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COMPOSITION

EGG COMPOSITION

NUTRIENTS

VITAMINS

MINERALS

PROTEINS AMINO ACIDS

LIPIDS

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Whole Egg Composition

Approximately 75% water

12-14% protein

10-12% lipids

1% minerals

Typical Large Size Egg Weight: 50-63 grams

Egg Shell: 9-12%

Egg White: 60-63%

Egg Yolk: 30-33%

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Egg White (Albumen)

Composition Mostly water

Approximately 10% protein

Containsonly a trace offat

A goodsource ofriboflavin

Containsmost of the protein, niacin, riboflavin,choline,magnesium,potassium,sodium andsulfurfound in an egg

Contains carbohydrates

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Egg White Proteins

Protein

Ovalbumin

Conalbumin

Ovomucoid

Ovomucin

Lysozyme

Globulins

Ovoflavoprotein

CystatinAvidin

Function

Principle protein

Bindsmetal ions

Trypsin inhibitor

Thick white structure

Lyzessome bacteria

Important in foaming

Binds riboflavin

Protease inhibitorBinds biotin

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Bacterial Inhibitors

Egg White

Protein

Conalbumin

LysozymeOvomucoid

Avidin

Ovoflavoprotein

Function

Binds iron

Lyzes bacteriaTrypsin inhibitor

Binds biotin

Binds riboflavin

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Approximately 50% water, 17% protein (mainlyovovitellin), 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,folicacid, inositol,pantothenic acid,pyridoxine andthiamin

Xanthophyll:main yellowpigment

Egg Yolk Composition

Water

Protein

Lipids

Egg Yolk Composition

50%33%

17%

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Antioxidants From Eggs

Conalbumin

PhosvitinBindmetal ions

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Egg Nutrients Liquid/Frozen

Source: Agricultural Research Service, USDA, 1994.

Liquid/Frozen

(per 100g)

Protein g

Moisture g

Fat (Total Lipid) g

Ash g

Carbohydrate g

Calories cal

Cholesterol mg

Whole

Egg

11.95

75.85

10.2

0.95

1.05

148

432

Yolk

15.5

56.2

25.6

1.55

1.15

303

1075

White

9.8

88.55

0

0.6

1.05

47

0

Salted

Yolk

14

50.8

23

10.6

1.6

274

955

Sugared

Yolk

13.8

51.25

22.75

1.4

10.8

307

959

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Egg NutrientsDried


Dried

(per 100g)

Protein g

Moisture gFat (Total Lipid) g

Ash g

Carbohydrate g

Calories cal

Cholesterol mg

Whole

Egg

47.35

3.140.95

3.65

4.95

594

1715

Yolk

34.25

2.9555.8

3.4

3.6

666

2335

White

81.1

5.80

5.3

7.8

382

0

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Egg Vitamins Liquid/Frozen


Liquid/Frozen

(per 100g)

Niacin mg

Riboflavin mg

B12 mcg

Pantothenic Acid mg

Vitamin A IU

Thiamin mg

Pyridoxine (B6) mg

Folic Acid mcg

Whole

Egg

0.08

0.46

1.07

1.48

525

0.06

0.16

73

Yolk

0.05

0.52

1.82

3.53

1410

0.16

0.35

116

White

0.1

0.4

0.06

0.16

0

0.01

0

3

Salted

Yolk

0.04

0.43

2.52

3.23

1190

0.13

0.26

107

Sugared

Yolk

0.02

0.53

1.77

3.2

1315

0.14

0.28

139

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Egg VitaminsDried


Dried Egg

(per 100g)

Niacin mg

Riboflavin mgB12 mcg

Pantothenic Acid mg

Vitamin A IU

Thiamin mg

Pyridoxine (B6) mg

Folic Acid mcg

Whole

Egg

0.31

1.543.95

5.91

900

0.2

0.39

171

Yolk

0.1

1.885.33

7.77

1315

0.29

0.66

244

White

0.87

2.530.18

0.78

0

0.01

0.04

18

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Egg Minerals Liquid/Frozen


Whole

Egg

59

1.85

11

202

130

133

1.38

0.05

0.03

Yolk

138

3.34

9

417

118

67

2.88

0.02

0.06

Liquid/Frozen

(per 100g)

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

Copper mg

Manganese mg

White

7

0.05

10

13

136

158

0.02

0.01

0.01

Salted

Yolk

114

3.75

10

431

117

3780

2.84

0.11

0.06

Sugared

Yolk

123

3.14

10

384

103

67

2.81

0.01

0.06

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Egg Minerals Dried


Dried Egg

(per 100g)

Calcium mg

Iron mgMagnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

Copper mg

Manganese mg

Whole

Egg

231

6.7942

831

493

523

5.28

0.2

0.13

Yolk

284

5.4213

920

244

135

4.93

0.01

0.12

White

62

0.1588

111

1125

1280

0.1

0.11

0.01

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Egg Amino Acids Liquid/FrozenSource: Agricultural Research Service, USDA, 1994.

2.8

Alanine g

Arginine g

Aspartic Acid g

Cystine g

Glutamic Acid g

Glycine g

Histidine gIsoleucine g

Leucine g

Lysine g

Methionine g

Phenylalanine g

Proline g

Serine g

Threonine g

Tryptophan g

Tyrosine g

Valine g

0.67

0.72

1.2

0.28

1.56

0.4

0.28

0.65

1.02

0.86

0.37

0.64

0.48

0.89

0.57

0.15

0.49

0.73

0.8

1.11

1.52

0.28

1.96

0.48

0.4

0.78

1.36

1.23

0.38

0.66

0.65

1.32

0.82

0.18

0.69

0.86

0.71

0.99

1.35

0.25

1.75

0.43

0.36

0.7

1.21

1.1

0.34

0.59

0.58

1.18

0.73

0.16

0.61

0.77

0.72

1

1.37

0.25

1.77

0.43

0.36

0.71

1.23

1.11

0.35

0.6

0.59

1.2

0.74

0.16

0.62

0.78

0.57

0.53

1

0.25

1.3

0.34

0.22

0.55

0.83

0.67

0.34

0.57

0.38

0.68

0.45

0.12

0.38

0.62

Liquid/Frozen(per/100g)

WholeEgg Yolk

SugaredYolk

SaltedYolk White


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Egg Amino Acids DriedSource: Agricultural Research Service, USDA, 1994.

2.8

Alanine g

Arginine g

Aspartic Acid g

Cystine g

Glutamic Acid g

Glycine g

Histidine gIsoleucine g

Leucine g

Lysine g

Methionine g

Phenylalanine g

Proline g

Serine g

Threonine g

Tryptophan g

Tyrosine g

Valine g

2.64

2.84

4.76

1.1

6.19

1.59

1.12

2.58

4.05

3.4

1.48

2.52

1.89

3.52

2.27

0.58

1.93

2.89

1.76

2.44

3.35

0.61

4.34

1.06

0.89

1.73

3.01

2.72

0.85

1.46

1.43

2.93

1.82

0.4

1.52

1.91

4.68

4.41

8.25

2.1

10.77

2.84

1.83

4.58

6.84

5.52

2.79

4.74

3.15

5.59

3.69

1

3.15

5.16

Dried Egg(per/100g)

WholeEgg Yolk White


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Egg Chemistry(1)

Liquid & Dry Egg Products

1Agricultural Research Service, USDA, 1994.

2Dwight Bergquist and John Toney. Functional Egg Productsfor the Cereal Food Industries, Cereal FoodsWorld,Aug. 1983.

3W.J. Stadelman and O.J. Cotterill. Egg Science & Technology, 1995.

Liquid/Dry

Egg

Products

Solids

pH(2)

Protein

Lipids

Free Glucose(2)

Ash

Moisture

Liquid

White

11.45

99.8

0

0.4

0.6

88.55

Dry

Whole

96.9

8.547.35

40.95

1.16

3.65

3.1

Dry Yolk

97.05

6.6

34.25

55.8

0.44

3.4

2.95

Stabilized

Dry

White(3)

94.2

781.1

0

0.1

5.3

5.8

Liquid

Yolk

43.8

6.615.5

25.6

0.2

1.55

56.2

Liquid

Whole

24.15

7.611.95

10.2

0.3

0.95

75.85

2.9


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Egg Lipids Liquid/FrozenSource: Agricultural Research Service, USDA, 1994.

8.83

3.15

0.04

2.28

0.81

3.89

0.26

3.58

0.03

1.41

1.1

0.03

.01

0.14

0.09

0.05

22.17

7.82

0.09

5.68

2.02

9.75

0.64

9.01

0.06

3.63

2.94

0.06

0.04

0.43

0.03

0.13

Fatty acids as Triglycerides g

Saturated, Total g

14.0 Myristic

16.0 Palmitic

18.0 Stearic

Monounsaturated, Total g

16.1 Palmitoleic

18.1 Oleic

20.1 Gadoleic

Polyunsaturated, Total g

18.2 Linoleic

18.3 Linolenic

18.4 Moroctic

20.4 Arachidonic

20.5 Timnodonic

22.6 Docosahexaenoic

--

--

--

--

--

--

--

--

--

--

--

--

--

--

--

--

19.9

7.03

0.07

5.1

1.82

8.85

0.57

8.18

0.06

3.15

2.51

0.06

0

0.36

0.11

0.11

19.7

6.97

0.07

5.07

1.8

8.61

0.55

7.98

0.06

3.24

2.6

0.06

0.02

0.36

0.1

0.1

2.10

Liquid/Frozen

(per 100g)

Whole

Egg Yolk

Sugared

Yolk

Salted

Yolk White


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Egg Lipids DriedSource: Agricultural Research Service, USDA, 1994.

35.43

12.73

0.14

9.23

3.29

15.34

1.01

14.16

0.12

5.8

4.61

0.11

0.06

0.57

0.28

0.18

48.30

17.15

0.18

12.56

4.33

21.13

1.37

19.54

0.15

7.9

6.42

0.13

0.07

0.84

0.2

0.24

Fatty acids as Triglycerides g

Saturated, Total g

14.0 Myristic

16.0 Palmitic

18.0 Stearic

Monounsaturated, Total g

16.1 Palmitoleic

18.1 Oleic

20.1 Gadoleic

Polyunsaturated, Total g

18.2 Linoleic

18.3 Linolenic

18.4 Moroctic

20.4 Arachidonic

20.5 Timnodonic

22.6 Docosahexaenoic

--

--

--

--

--

--

--

--

--

--

--

--

--

--

--

--

2.10

Dried Egg

(per 100g)

Whole

Egg Yolk White


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EGG PRODUCTS

REFRIGERATED LIQUID

FROZEN

DRIED

SPECIALTY PRODUCTS

OTHER EGG PRODUCTS

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Processed Egg Products

Refrigerated (as liquid)

Frozen (as liquid)

Dried

Specialty Products

Processed to fit foodservice and food industryingredient specifications.

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Refrigerated Liquid Egg

Products Whole eggs,whitesor yolks

Sugared egg yolks

Saltedwhole eggsor yolks

Scrambled egg mix

Cookedscrambled eggs

Extendedshelf life whole eggs,whitesorscrambled egg mix

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Usage: Foodservice and the commercial food industry

Availability: Bulk tank trucks, totes,metal orplastic containers,polyethylene coatedfiberor laminatedfoil andpaper cartons, andhermetically sealedpolyethylene

bags. Containersize fromsmall bags to cartons(8 oz. to 5 lb.) and lacquer coated tins andplasticpails up to 40 lb.

Advantages: Pasteurized, quick and easy to use

Storage

& Handling: Store according toprocessors recommendations.Use within four tofive days except for extendedshelflife productsforwhich the suppliersrecommendationsshould be followed

Refrigerated Liquid Eggs

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Frozen Egg Products

Whole eggs,whitesor yolks

Scrambled egg mix

Saltedwhole egg or yolks Sugared egg yolks

Whole eggs and yolkswith corn syrup

Whole eggswith citric acid

Whole eggswith corn syrup

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Usage: As an ingredient for the food industry

Availability: 4, 5, 8 and 10 lb. pouchesorwaxedplastic cartons, and 30 lb. containers

Advantages: Long shelf life,functionality,variety blends

Storage &Handling: Keepfrozen at temperatures below

10rF (-12rC). Use assoon aspossible

Frozen Egg Products

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Dried Egg Products

Whole egg or yolk solids

Dried egg orscrambled egg mix

Various typesofwhole egg solids

Free flowing whole egg or yolk solids

Stabilized (glucose free) whole egg

or yolk solids Blendsofwhole egg and/or yolk with

carbohydrates

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Usage: As an ingredient especially for thefood industry

Availability: Foodservice 6 oz. pouches,

3 and 25 lb. poly packsCommercial 25 and 50 lb. boxes,150, 175 and 200 lb. drums

Advantages: Long shelf life,stable andmixable

Storage &Handling: Keep in dry storage away from

extreme temperatures andstrongodors. Use pallets

Dried Egg Products

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Specialty Egg ProductsMarketed to institutional and consumer users.

Dicedhard-cooked,peeled eggs*

Refrigeratedwhole hard-cooked,peeled eggs,plain orpickled*

Frozen hard-cooked egg rollsor long eggs*

Frozen quiche mixes

Frozen scrambled egg mix

Driedscrambled egg mix

Otherfrozen pre-cookedproducts*

Ultra-pasteurized liquid egg products*Cooked egg products are not processed under USDA supervision.

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Other Egg UsesCosmetics: Egg white is a popular ingredient forfacial masks.

The yolk is used in shampoos and conditioners.

Science: Both yolk andwhite are excellent culture media forlaboratory growthofmicroorganisms and cell-lines.

Animal Feed: Yolks andwhites are used in pet foods. Grounddried

shells are fed to laying hens as a source ofcalcium andprotein. Egg is used tofeed laboratory animalswhena protein reference is required.

Egg Proteins: Lysozyme is an excellent antibacterial agent in allfoods. Avidin/biotin technology is used in medicaldiagnostic applications like immunology, geneprobes andhistopathology.

Vaccine Eggsprovide an excellent mediumfor the growthManufacture: ofvirusesformaking vaccines.

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New Egg Products

Dried eggs

IQFpellets

Pre-measured batchpackages Egg extractions: minerals,proteins,

amino acids,fatty acids

Room temperature stable (RTS) liquid eggproducts

Cholesterol-free egg products

Modified eggs

In-shell egg pasteurization

Research is being conducted around the world tocreate new functional egg products for the foodindustry.

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FUNCTIONS

COAGULATION

EMULSIFICATION

FOAMING

RETARD CRYSTALLIZATION

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Thickening & Coagulation

Whipping or heating allows products that contain eggsto thicken and/or coagulate, converting the mixturefrom a liquid state to a solid or semi-solid state.

Can use both yolks andwhites

Bindsproducts naturally Suspendsother ingredients Gelling agents in custards Thickening agents in soft pie fillingswhen

the egg custard isheated Creates texture andheight When the egg foam isheated, creates

structural stability

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Temperature Dilution Salt

Sugar Acid Alkali Time

Starch pH Liquid

Factors Affecting

Coagulation

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Eggs For Coating And

BindingWith heat, egg coagulation imparts rigidity causing

mixtures to gel and ingredients to adhere.

Egg white is an excellent bindingingredient

No essential differences are found inbinding propertiesofdriedwhole egg

and yolk and those offresh liquid eggs

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Emulsification

The phospholipids, lipoproteins and proteins foundin egg yolks are surface active agents that enablethe formation of emulsions from immiscible liquidssuch as oil and water.

Egg yolks can be used tofortify wholeegg blends to increase emulsifying action

No essential differences are found inemulsifying propertiesofdriedwholeegg and yolk andfresh liquid eggs

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Factors Affecting

Emulsification

Freezing

Temperature Acid

Salt

Drying

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Eggs For Aeration

Distinct cellularstructure from eggsleavening action

Structural framework helps toholdproduct together

Increased volume for lighterfoods

Airy texture andsmoothmouth-feel

More integrated,sponge-like texture

When eggs are beaten, air is incorporated,creating a lighter, more air-filled product.

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Factors Affecting Egg

Foams Degree ofbeating

Blending

Homogenizing Temperature

pH

Fat

Salt

Water

Manipulation

Heat Copper

Sugar

Acid

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Additives Affecting Foams

Acid

Water

NaCl

Sugar

Egg yolk

Oil

Surfactant

Ester

Chemical modifier

Emulsifier

Stabilizer

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Control Of Crystallization

Eggs are used in confectioneryproducts and ice creams tocontrol crystallizationofwatermolecules andcreate smooth textureandmouth-feel

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APPLICATIONS

BAKING CATEGORIES

EGG USAGE

FLAVOR & COLOR

HUMECTANCY & SHELF LIFE BENEFITS BREAD EFFECTS

SWEET BAKED GOODS

HEALTH BARS

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Egg Usage

5.1

Industry

Baking

Dairy

Confectionery

Sauces

Meal Replacements

Beverages

PreparedFoods

Nutraceuticals

Product Usage

Breads,pastries, custards, cakes, cookies

Ice cream,frozen desserts

Bars,fondants,fillings

Mayonnaise,saladdressings,dips andpreparedfoods

Energy barsfor active and elderly

Pourable yogurts,dietary drinks andalcoholic beverages

As an ingredient in frozen andpreparedentres andside dishes

Used as a protein supplement and as asource for extraction ofbeneficialsubstances

Functional Rationale

Adds richness, increases volume andimprovesmachine flexibility

Improves texture,decreasesmelting point,eliminates crystallization

Improves interior texture,stabilizes, addsrichness andflavor

Bindssauces and emulsifiesmixturesofoilandwater

Provides excellent protein source aswell asotherfunctional benefits

Adds creamy texture and clarifies certainwines and juices

Improves texture andfreeze/thawmicrowave capabilities

Usedfor the extraction oflysozyme andothersubstancessuch as yolk lecithin andsialic acid


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Flavor And Color

Eggs contain fatswhich carry andmeldflavors in foodproducts

Eggs addflavor and enhance otherflavors

Egg yolks impart rich color and are used tofortify whole egg blendsfor a deeper colorin bakedproducts

The pleasing colorofeggs is a sign ofexcellent quality in bakedproducts

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Humectancy And Shelf

Life Benefits Eggs improve cell structure and enable

products tomaintain structure duringbaking, thus reducing moisture lossfrom

bakedproducts

Egg proteins also bindwater,making itless available formicroorganisms to growand cause spoilage

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Breads

Functional Rationale:

Browning qualities (e.g., golden brown crust)

Structural desirability

Egg white imparts crisper crust tohard rolls andhearth rolls

Addsflavor benefits

Adheresseeds and grains to the outside ofbread

Adds color to egg breads and varieties Adds nutritional benefits

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Frostings And Glazes


Structural desirability and binding benefits;create texture andheight (volume)

Adds richflavor tomass

Allowsother ingredients to adhere

Emulsifies

Helpsprevent crystallizationin boiledfrostings

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Glaze Variations

Glaze

Egg + Salt

Egg + Milk

Egg + Water

Egg yolk + Water

Egg yolk + Cream

Egg white

Egg white + Water andnuts and/orseeds

Egg white + Milk

Result

Shiny surface

Mediumshiny surface

Less intense shine, golden

surfaceShiny golden surface

Shiny brown surface

Light colored, crispsurface

Sticky surface for adheringnuts and/orseeds

Transparent shiny surface

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Sweet Baked Goods


Browning qualities (e.g., golden brown crust)

Structural desirability and binding benefits

Aeration ofbaked goods

Adds richflavor tomass

Adds color to yellow cakes, cookies and

Danishpastry

Gelsfillingssuch as custards

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Health Bars


Structural desirability and binding benefits

Bindsother ingredients Improves nutritional value

One of the highest protein sources available

Flavor carrier

Adds richness tomass

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ISSUES & CONCLUSIONS

ECONOMICS

CHOLESTEROL

SALMONELLA

CONSUMER PERCEPTIONS

REFERENCE MATERIALS

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Egg Issues

Eggs are one of the least expensive animalprotein sources: one egg is equivalent to theamount ofprotein found in one ounce of leanmeat,fishorpoultry

One Large egg has 6.25 gramsofprotein(10-13% of the Daily Reference Value)compared toother animal proteins

Ifa dozen Large eggs cost 95: that isonly63 perpound. Average U.S. retail price for Largeeggs in 1998 was $1.05 a dozen, 70 perpound

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Eggs And Cholesterol

One Large egg contains 213 mg ofcholesterol,all of it in the yolk

Two recent studieshave shown that test

subjectswere able to consume up to two eggsperday without significantly raising their bloodcholesterol levels

Most of the fatsfound in eggs are monounsaturated

andpolyunsaturated,which lower blood cholesterollevelswhen they replace saturatedfats

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Egg Safety

Salmonella Enteritidis (SE) has been found insidea very small numberofeggs: about 1 out ofevery 20,000eggs (.005%)

SE will not grow at temperatures below 40F (4.4rC) andisdestroyedwhen heated to 160rF (71rC) during thoroughcooking,or in acidmedia with a pH lower than 4.0

Pasteurization wasfederally mandated in 1966 toprotectagainst Salmonella organisms, at highest possible safetemperatures:

Whole Eggs: 140rF (60rC) 3-5 minutesWhites: 134rF (56.7rC) 4 minutes

125rF (51.7

r

C) 3.5 minuteswithaddition ofhydrogen peroxide

The main concern is exteriorSalmonella contamination;care must be taken to limit contact between shell exteriorand the egg

6.3


60/60


Egg Replacers

Consumer researchhasshown thatAmericans know it isokay to eat eggs

American Egg Board research indicatesmanufacturers aversion to egg replacers

No replacer can adequately performall the functionsofreal eggs

egg industry

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