The development of the ultrapasteurized chilled liquid products revolutionized the utilization of eggs in the food
3. Dried egg products
4. Specialty egg products (mostly in ready-to-cook or ready-to-eat forms)
Commonly available industrial egg products are shown in Table 1 and their usage in food products is shown in Table 2.
The extensive use of eggs as an ingredient is due to their unique functional properties, which greatly contribute to the characteristics of foods. The contribution of the functional properties of eggs to various food products is summarized in Table 3.
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