Submitted to: National Egg Products School Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 8/12/2006
Publication Date: 7/31/2006
Citation: Jones, D.R. 2006. Food Crystallization and Egg Products. National Egg Products School Proceedings. p 9.1-9.4. Interpretive Summary:
Technical Abstract: Sugar, salt, lactose, tartaric acid and ice are examples of constituents than can crystallize in foods. Crystallization in a food product can be either beneficial or detrimental and is of particular importance in candy and frozen desserts. The most common crystal in foods is sugar which affects the quality of both confectionary and dessert products. Grape juice and wine manufacturers have some concern with tartaric acid crystallization. Lactose crystallization can be detrimental in nonfat dry milk. If the crystal reaches a certain state, it will make the dried milk difficult to disperse. Lactose crystals can also form in frozen dairy products if the amount of milk solids is too great. This can lead to a gritty texture. Another common food crystal is salt. There is a vast market for various size and textures of salt. What role do eggs perform in food crystal formation? The ability of the egg to provide foaming and emulsification in foods are factors into food crystal formation. This presentation will focus on the role eggs play in food crystal formation in both confections and frozen desserts.