|
Table II. Techno-functional capacities of egg products
demanded by the industry. Adapted from Sauveur, 1989.
| |
Capacities |
Responsible
compounds |
Uses |
|
YOLK |
Aromatising |
Many |
crème caramel, pasta, sauces |
|
Colorants |
Xanthophylls |
Fairy cakes, pasta, bread, cakes |
|
Emulsion capacity |
Lecithin, Lipoproteins LDL |
mayonnaises, sauces, creams, ice-creams,
croquettes, cosmetics |
|
Coagulant and agglutinant |
Lipoproteins LDL, other proteins |
crème caramel, fairy cakes, candies,
creams, ice-creams, pasta, cellular cultures. |
|
Antioxidants |
Phosvitin |
food, paints |
|
Pharmaceutical uses |
IgY, cholesterol, aspirin |
vaccines and medicines |
| |
Capacities |
Responsible
components |
Uses |
|
ALBUMEN |
Skimming capacity, stabilization
skim |
Lysozyme, egg albumin |
meringues, mousses, cakes, pasta,
special breads |
|
Anticrystallizing capacity |
Ovomucin, Ovomucoid |
meringues, cakes, patisserie |
|
Coagulant and agglutinin capacities
|
Ovalbumin, Conalbumin |
cakes, patisserie, biscuits, pâtés,
glue, tanned hide |
|
Preservative |
Lysozyme, Conalbumin |
cheese and other food |
|
Rheological capacities |
several proteins |
patisserie |
|
Pharmaceutical uses |
Ovomucin, Immunoglobulins |
Antibiotic agents, serology |
|
