Location: ESQRUTitle: Food crystallization and eggs.
Submitted to: National Egg Products School Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 8/15/2016
Publication Date: 9/19/2016
Citation: Jones, D.R. 2016. Food crystallization and eggs. National Egg Products School Proceedings. pp. 11.1-11.8.
Technical Abstract: Egg products can be utilized to control crystallization in a diverse realm of food products. Albumen and egg yolk can aid in the control of sugar crystal formation in candies. Egg yolk can enhance the textural properties and aid in the control of large ice crystal formation in frozen desserts. In many cases, the food products that contain eggs are marketed as “premium” quality. This classification can be due to both the enhanced physical and nutritional quality of the product as well as the increased cost associated with the use of egg products as ingredients compared to other ingredients. While there is an increased cost associated with the use of egg products as ingredients in foods, consumer perception of the product is often increased due to the presence of a known ingredient on the label versus a long chemical name.