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Article: Sensory success to sweetness: learning how consumers perceive products sensorially is key to formulation success. Attendees of Prepared Foods' 2005 R&D Seminars also learned about an all-natural bulk sweetener and using eggs in high-quality protein applications.
- Article from:
- Prepared Foods
- Article date:
- September 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)
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Ingredient Functionality: Product Development Tools
Shelly McKee, assistant professor, Department of Poultry Science at Auburn University, and technical advisor to the American Egg Board, showed the many ways eggs contribute to food products (largely due to their high-quality proteins).
The true value of eggs can be attributed to their nutritional and polyfunctional role as an ingredient in a variety of food products. As polyfunctional ingredients in foods, eggs provide foaming, emulsification and coagulation properties in addition to contributing to crystallization control, texture, binding, color, flavor and nutrients in foods. To date, no other food ...