Natures Protein Powerhouse

What is the first thing most consumers read on a packaged food product? Chances are, 9 out of 10 people read the back—the Nutrition Facts label and ingredient list. They’re searching for good-tasting foods with substance that contribute to well-being. And they prefer natural foods and ingredients. To meet these criteria, the American Egg Board recommends ingredients made from eggs, nature’s protein powerhouse, to help manufacturers create nutrition-enhanced products sure to attract positive attention.

All protein is not the same, and eggs set the standard against which all other proteins are measured. Egg albumin has a protein digestibility corrected amino acid score (PDCAAS) of 1.18, surpassing the level of 1.0 assigned to proteins that meet all essential amino acid requirements. Research shows that high-quality protein, such as that found in eggs, helps build muscle strength and increases satiety (Journal of the American College of Nutrition, 2005; 24:510-515). This satiety factor is an important consideration when formulating products for weight loss or maintenance plans.

The equivalent of one large egg—about 50 grams liquid whole egg, or 12 grams dried whole egg—in formulation supplies 6 grams of easily digestible, clean-tasting protein. Practically all (97%) of an egg’s protein is in the form of easily digestible, essential amino acids—with nine essential amino acids (histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine) and nine nonessential amino acids (alanine, arganine, aspartic acid, cystine, glutamic acid, glycine, proline, serine and tyrosine) —which means the body is able to quickly and efficiently utilize it to fuel muscles. Amino acids and protein rank high on the list of functional ingredients to watch, according to research published by Euromonitor, London.

Eggs also contain varying amounts of every available vitamin and mineral needed by humans, including 244 IU vitamin A, 0.58 mcg vitamin B12, 0.0985 mg vitamin B6, less than 30 IU vitamin D, 0.535 IU vitamin E, 0.26 mg riboflavin, 0.0435 mg folic acid, 96.5 mg phosphorus, 0.0185 mg selenium (the level of selenium may vary in different areas of the United States), 845 mg iron, and 0.66 mg zinc in 50 grams of liquid, whole egg (AEB/Covance Laboratories, 2006). Eggs are also virtually free of trans fats.

A wide variety of custom-blended egg products add carbohydrates, gums, starches, sugar, corn syrup and salt for improved functional performance. Frozen egg yolk and whole-egg products often contain ingredients to prevent yolk gelation, and the accompanying undesirable viscosity increase, during freezing.

Whether dried, refrigerated or frozen, there is an egg product that can serve functionally in formulations and add protein and other nutrients to a product label. Some of the egg’s functional contributions to food formulations include binding or thickening, emulsification, foaming or aeration, and retardation of crystallization.

Egg ingredients improve the texture and acceptability of products that often encounter freeze/ thaw cycles. Eggs also work as a dough conditioner in frozen doughs where the yolk lipids, in particular, contribute to a softer structure and improved storage stability. They improve moisture retention in foods that tend to dry out, such as reduced- or low-fat baked goods. Eggs act as an effective humectant, a function of the proteins’ water-binding property and lecithin’s ability to reduce moisture loss. In addition to supplying a stable, smooth mouth-feel in many products, eggs can reduce the need for or replace starches or gums. The protein content in eggs helps thicken sauces and gravies while adding body to improve product texture.

The American Egg Board can supply nutritional and functional information to help product designers add the value of egg protein and point out the right type of customized egg ingredient to suit any category of prepared foods or beverages.

American Egg Board 
1460 Renaissance Drive 
Park Ridge, IL 60068 
Phone: 877/488-6143 
Fax: 847/296-7007 
Website: www.aeb.org