|
|
Article: Proteins found in egg white and yolk.(Showcase: Proteins)
- Article from:
- Prepared Foods
- Article date:
- August 1, 2006
CopyrightCOPYRIGHT 2006 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
The functional attributes that make eggs a desirable ingredient come from proteins found in egg white and yolk. Whites are an excellent foaming agent and, when heated, the proteins coagulate to form a stable foam structure. A combination of proteins and phospholipids present in the yolk are key to the emulsification properties of ...
Related newspaper, magazine, and journal articles:
|
|
Article: Whipping agent replaces egg white. (R&D ...
Prepared Foods;
March 1, 1991 ;
700+ words
... ... of its many proteins has distinct ... the various egg-white replacers introduced ... says. Omegga egg-white replacers are ... Although whey protein does both ... than that of egg white so it is useless ... applications. Whey proteins also add reducing ...
|
|