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Food processing

Functional uses of egg products in food production

Egg products are invaluable in a huge variety of food production and processing industries. Properties such as binding, emulsification, coagulation and adhesion are integral to the production of a large number of food products found in every supermarket.

Functional uses include:

Dairy products

  • The addition of egg to ice cream and other frozen desserts improves consistency and decreases melting point.
  • To eliminate crystallisation and ensure a smooth texture, eggs are included in frozen dairy products.


  • Egg acts as a binding agent for fondant and other soft fillings, improving the softness and texture and adding richness.
  • Confectionery such as chocolate bars and fondant are stabilised by egg proteins.


  • Egg whites act as a clarification agent in the manufacture of wine and some juices, inhibiting enzyme growth and prevent browning of the product.
  • Adding egg to yoghurts and probiotic drinks gives a desirable creamy texture to the product.

Prepared foods and sauces

  • Egg gives a smoother texture to pre-prepared microwaveable dishes. Frozen microwaveable dishes which include egg have better freezing and thawing properties.
  • Foods such as mayonnaise, salad dressing, dips and sauces are bound and emulsified by the addition of egg.

Posted on: 01 September 2009


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