Functional Egg Videos Offer Practical Knowledge

PARK RIDGE, Ill.The American Egg Boards new websiteFunctionalEgg.orgfeatures six new videos designed to answer questions and provide free educational information for viewers about the unique and multiple functional properties of egg products.

Narrated primarily by Shelly McKee, Ph.D., associate professor at Auburn Universitys department of poultry science, the first six videos focus on aeration, coagulation, crystallization control, emulsification, and foaming properties of egg products in baked and refrigerated products.

The website also features a series of quizzes enables food technologists to earn a certificate for Continuing Education, and a personal record log helps viewers keep track of their progress through the series. Extra features include a FAQ section and a conversion table for the various egg products available, liquid, solid (dried powders) or shell.