Term
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Definition
Emulsions (Lecithin in yolk)
Foam
Coagulation
Clarifying agent
Color
Flavor |
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Term
| Composition of Whole Eggs |
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Definition
75% water
12% protein
10% fat
1% carbohydrate
1% minerals |
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Term
|
Definition
49% water
3g protein
5g fat |
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Term
| Composition of Egg Whites |
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Definition
88% water
4g protein
0g fat
Trace minerals |
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Term
|
Definition
Lipids
-Triglycerides
-Phospholipids
-Cholesterol
Protein
High protein efficiency ratio (PER)
1.Whites
-Ovalabumin
2.Yolks
-Lipoproteins |
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Term
|
Definition
Egg Shell:
-Porous
-Allows exchange of gas and moisture
Shell color has no impact (flavor or nutrition)
Protective coating
-Cuticle or Bloom
-Replaced with oil after washing
Air Cells
-Become larger as egg ages
Albumen
-Egg white
-Consists of thick and thin portions
Chalazae
-Thickened “rope-like” white that anchors yolk
Membranes
-Thin membrane that surrounds yolk
-Shell membranes |
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Term
| Structure of Eggs Continued (Yolk) |
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Definition
Composed of protein granules and oil droplets within spheres
Germinal disc
No difference between fertile and infertile eggs
Blood spots
Because of blood vessel rupture on surface of yolk |
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Term
|
Definition
Stand high when broken onto a plate
Yolk stands high and round
Two “layers” of egg white evident
Small air cells
Yolks are slightly acidic |
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Term
|
Definition
Spreads out when broken onto a plate
Yolk does not stand high and round
One “layer” of white that spreads out
Large air cells
Egg becomes more alkaline |
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Term
|
Definition
Provide a low-cholesterol egg product
Contain
No or very little yolk
High concentration of egg white
Additional ingredients may include
Corn or soybean oil
Nonfat dry milk
Soy protein isolate
Egg white solids
Calcium caseinate |
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Term
|
Definition
Heat denatures egg proteins
-Proteins aggregate into a three dimensional gel network
Network stabilized by cross bonds
-Disulfide bonds
-Hydrogen bonds
Coagulation proceeds gradually |
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Term
| Coagulation by beating eggs |
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Definition
Beating causes part of the proteins to become coagulated
Egg whites
-Become foamy, then form soft and stiff peaks
Over beaten – then dry and flocculated
Whole eggs
-Will beat stiffer
Egg yolks
-Increase slightly in volume |
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Term
|
Definition
Effect of added substances
1. Fat: interferes
2. Salt: decrease volume and stability
3. Acid(Cream of Tartar): increases stability
-Increases whipping time
4. Sugar: increases beating time
-Increases stability |
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Term
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Definition
| to produce a firm mass or gel by denaturation of protein molecules followed by formation of new crosslinks |
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Term
|
Definition
| the method used to determine the interior quality of eggs that ago into trade channels |
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