Food Processing

Egg products are invaluable in a huge variety of food production and processing industries. Properties such as binding, emulsification, coagulation and adhesion are integral to the production of a large number of food products found in every supermarket.

Functional uses include:

Dairy products

  • The addition of egg to ice cream and other frozen desserts improves consistency and decreases melting point.
  • To eliminate crystallisation and ensure a smooth texture, eggs are included in frozen dairy products.

Confectionery

  • Egg acts as a binding agent for fondant and other soft fillings, improving the softness and texture and adding richness.
  • Confectionery such as chocolate bars and fondant are stabilised by egg proteins.

Drinks

  • Egg whites act as a clarification agent in the manufacture of wine and some juices, inhibiting enzyme growth and prevent browning of the product.
  • Adding egg to yoghurts and probiotic drinks gives a desirable creamy texture to the product.

Prepared foods and sauces

  • Egg gives a smoother texture to pre-prepared microwaveable dishes. Frozen microwaveable dishes which include egg have better freezing and thawing properties.
  • Foods such as mayonnaise, salad dressing, dips and sauces are bound and emulsified by the addition of egg.

Latest information

News topics

Latest News

BEPA statement on EU egg shortage

BEPA statement on EU egg shortage following Fipronil crisis. The British Egg Products Association has highlighted that a number of factors are contributing to an EU-wide shortage of eggs for processing, something which is anticipated to continue beyond the first quarter of 2018. The continuing aftermath of the Fipronil crisis, which has had a major […]

Posted on: 20 December 2017

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