bake - February 2015 - 25

Egg white protein can
form a foam that is six
to eight times larger
than the original
volume of liquid.

In addition, multiple studies conﬁrm consumers

Egg yolk is well known for the emulsiﬁcation proper-

are sold on protein-fortiﬁed foods and the beneﬁts

ties supplied by lecithin, but its proteins are active in

protein supplies to a healthy diet. However, formula-

formulation as well. They aid in coagulation and help

tors are left with the puzzle of ﬁtting extra protein

form gels. Protein functionality in egg white and egg

into foods that still need to achieve target goals for

yolk help create structure that also aids in extending

structure, taste, appearance and texture.

shelf life due to entrapped moisture.

Eggs already are considered a perfect protein against

Further, new transparent labeling laws are going to

which all other proteins are measured. Equally as

make it easier for consumers to determine what ingre-

important egg ingredients supply critical functional

dients and nutrients snack foods contain. Egg ingre-

properties, an agreeable ﬂavor proﬁle and also enjoy

dients stand ready to answer the call in new product

a high degree of familiarity and acceptance among

introductions designed to capture a share of the

consumers.

snack market, while helping supply a positive nutritional proﬁle under new transparent labeling reforms.

The perfect complement to fortiﬁcation is functionality, but it's a rare protein that can supply both. Egg

Maloberti of the American Egg Board lists some

ingredients provide more than 20 functional beneﬁts

key attributes research has shown might help build

to food applications, among them foaming and aera-

a successful nutritious snack food. "Key indicators

tion, coagulation, gelation and shelf life extension. The

show that increasingly consumers want snacks to be

protein component bears responsibility for many of

convenient and portable. The impressive sales growth

these functional attributes.

of nutritional and snack bars helps illustrates this."

For example, egg white protein can take credit for
its ability to form a foam that is six to eight times
larger than the original volume of liquid. No other
natural ingredient can create foam equal to that
from egg whites.
Egg white protein is particularly useful helping bind
breading to frozen appetizers, with a protein level of 10
to 15 percent recommended as the most effective level

New transparent labeling laws
are going to make it easier for
consumers to determine what
ingredients and nutrients
snack foods contain.

to ensure proper adhesion in this type of application.

bakemag.com | FEB 2015 > 25

http://www.bakemag.com

bake - February 2015

Table of Contents for the Digital Edition of bake - February 2015

Bake - February 1, 2015
Editor's Note - The Outlook for Retail
Table of Contents
News Bites - AB Mauri North America moves headquarters
Bay State expands Arizona milling capacity
Guild announces Bread Lab workshop
My Favorite Things
Management - Benefits Attract Quality
Labor Front - What is Full Time?
Food Safety - Food Allergy Friendly
Ingredients - Research Fuels Strawberry Innovation
Equipment - Divider/Rounders
All Cracked Up
Grow Business with Granola
Catering to Healthy Lifestyles
Building Strength
Go Artisan
Fifty Shades of Pretty Cake
Spring Approaches
What’s Ahead for Cookies?
Cafe - Get Into Pizza
Gluten Free Pizza
Creating a Unique Menu with Flavored Coffee
Products
Product Showcase
Classifieds
Ad Index
Online
bake - February 2015 - Bake - February 1, 2015
bake - February 2015 - 2
bake - February 2015 - Editor's Note - The Outlook for Retail
bake - February 2015 - 4
bake - February 2015 - 5
bake - February 2015 - 6
bake - February 2015 - Table of Contents
bake - February 2015 - Guild announces Bread Lab workshop
bake - February 2015 - 9
bake - February 2015 - My Favorite Things
bake - February 2015 - 11
bake - February 2015 - Management - Benefits Attract Quality
bake - February 2015 - 13
bake - February 2015 - Labor Front - What is Full Time?
bake - February 2015 - 15
bake - February 2015 - Food Safety - Food Allergy Friendly
bake - February 2015 - 17
bake - February 2015 - Ingredients - Research Fuels Strawberry Innovation
bake - February 2015 - 19
bake - February 2015 - Equipment - Divider/Rounders
bake - February 2015 - 21
bake - February 2015 - All Cracked Up
bake - February 2015 - 23
bake - February 2015 - 24
bake - February 2015 - 25
bake - February 2015 - 26
bake - February 2015 - 27
bake - February 2015 - 28
bake - February 2015 - 29
bake - February 2015 - Grow Business with Granola
bake - February 2015 - 31
bake - February 2015 - 32
bake - February 2015 - 33
bake - February 2015 - Catering to Healthy Lifestyles
bake - February 2015 - 35
bake - February 2015 - 36
bake - February 2015 - 37
bake - February 2015 - Building Strength
bake - February 2015 - 39
bake - February 2015 - 40
bake - February 2015 - 41
bake - February 2015 - Go Artisan
bake - February 2015 - 43
bake - February 2015 - 44
bake - February 2015 - 45
bake - February 2015 - Fifty Shades of Pretty Cake
bake - February 2015 - 47
bake - February 2015 - 48
bake - February 2015 - 49
bake - February 2015 - Spring Approaches
bake - February 2015 - 51
bake - February 2015 - What’s Ahead for Cookies?
bake - February 2015 - 53
bake - February 2015 - Cafe - Get Into Pizza
bake - February 2015 - Gluten Free Pizza
bake - February 2015 - Creating a Unique Menu with Flavored Coffee
bake - February 2015 - 57
bake - February 2015 - 58
bake - February 2015 - 59
bake - February 2015 - Products
bake - February 2015 - 61
bake - February 2015 - Product Showcase
bake - February 2015 - 63
bake - February 2015 - Classifieds
bake - February 2015 - Ad Index
bake - February 2015 - Online
bake - February 2015 - 67
bake - February 2015 - 68
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