RSS Feeds

Subscribe to our RSS Feeds to recieve instant updates


Functional uses of egg products in the bakery sector

Properties such as binding, emulsification, coagulation and adhesion are integral to the production of a large number of food products in the bakery sector.

Functional uses include:


  • Egg added to the recipe acts as a humectant, trapping moisture in starch molecules to prolong shelf life while preventing products from becoming soggy.
  • The addition of egg keeps a stable pH in bread products.
  • Standard bread and rolls are given an egg wash to brown and glaze the crust, locking in flavour and aroma.
  • In speciality breads and rolls, egg gives flavour and structure as well as allowing ingredients such as seeds and grains to adhere to the bread.
  • All breads are given body, softness and smoothness by the addition of egg to the recipe.

Cakes and other baked products

  • Cakes of all kinds depend on eggs to achieve volume and height. Egg proteins create foam, which results in a lighter and airier cake with a solid structure.
  • Meringues and other light items are aerated by the foaming effect of egg.
  • Binding in cakes, pastries, muffins and other bakes products can only be achieved through the use of egg, which gives a more desirable texture.
  • The addition of egg carries and enhances flavours in the product.

Frostings and icings

  • Frostings, icings and fillings are improved by the addition of egg products. Egg proteins coagulate from a fluid state to a gel, which acts to thicken and the recipe.
  • Proteins in egg white prevent sugar crystallisation and promote smoothness in the finished product.

Custard fillings

  • The coagulating effect of egg acts to gel the filling and add richness.
  • Phospholipids and lipoproteins found in egg act as emulsifiers, maintaining oil and water emulsions to stabilise custards.
  • Xanthophyll pigments in egg yolk give a rich yellow colour to custard fillings.

Frozen bakery products

  • To prevent thawed products from becoming soggy, egg proteins act as insulators to maintain texture and palatability.
  • Control of crystallisation in frozen products is achieved by the addition of egg proteins, which stabilises the product during reheating and baking.

Posted on: 01 September 2009

Also in this section


Egg Products for the bakery industry

Food manufacturers, especially in the bakery industry, use the bulk of liquid, frozen and dried egg products produced in the UK as ingredients.


More from the egg industry