Oskaloosa Flake Albumen

Identification & Functionality

Ingredient Name

Egg Whites, Dried

Ingredient Origin

Animal Origin

Ingredients

Egg Whites, Dried

Technologies

Food Ingredients

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Egg Products & Extracts

Features & Benefits

Food Ingredients Features

Batter Aeration,

Broad pH Stability,

Clarifying,

Clean Finish,

Emulsifying,

Enhanced Shelf Life,

Excellent Adhesive Properties,

Good Binding,

Humectancy,

Improved Freeze/Thaw Stability,

Improved Mouthfeel,

Improved Texture

Egg Functions

No other food product has quite the versatility and functionality of the egg. Eggs make up the difference between good recipes and great ones. They keep foods moist, make sauces thicker and are even used in pharmaceuticals. Nothing works harder than the egg.

 

FUNCTION	DESCRIPTION	APPLICATIONS
Adhesion Properties	Adheres ingredients to food products.	Health Bars, Breads, Snacks
Aeration & Structure Improvement	Egg proteins make foods lighter and fluffier.	Meringues, Mousses, Souffles
Binding	Egg proteins provide structure and possess coagulative properties.	Snack Foods, Meat Products
Browning	Adds attractive brown color to baked foods.	Rolls/Buns, Cookies
Clarification	Egg whites inhibit enzymatic reactions and prevent cloudiness in beverages.	Wines, Juices
Coagulation & Gelation	Egg white and yolk proteins turn to gel.	Cakes/Frostings, Custards
Coating	Locks in flavor and aroma.	Baked Goods, Snacks
Color	Egg yolk pigments contribute attractive color to many foods.	Baked Products, Noodles, Custards
Crystallization Control	Egg whites prevent sugar crystallization and promote smoothness of chocolate.	Confections
Emulsification	Eggs stabilize oil in water emulsions.	Salad Dressings, Sauces
Finish/Gloss	Improves product appearance. Egg wash gives surfaces gloss and shine.	Sweet Breads, Cookies, Frostings
Flavor	Enhances some flavors while adding desirable egg flavor.	Custards, Confections
Freezability of Foods	Improves texture of products through freeze/thaw cycle.	Frozen Doughs, Microwavables
Humectancy	Holds moisture in to keep foods fresher, longer.	Breads, Rolls
Insulation	Keeps products from turning soggy.	Breads, Frozen Doughs
Mouthfeel Improvement	Provides substantial body and smoothness to foods.	Breads, Sweet Goods, Puddings
pH	Stable pH.	Won’t disrupt food product formulations.
Shelf Life Extension	Keeps starch molecules moist and fresh.	Commercial Bread Formulations
Tenderization	Tenderizes foods naturally.	Soft Breads, Rolls
Texture Improvement	Firms up food textures.	Rolls, Light Foods
Thickening	Thickens sauces, gravies and adds body.	Sauces, Toppings, Prepared Foods

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Juice & Juice Drinks,

Oenology

Food & Nutrition — Food

Bakery,

Cereals & Snacks,

Confectionery,

Desserts & Fruit Preparations,

Meat, Poultry & Seafood,

Savory & Culinary

Food & Nutrition — Nutrition & Well Being

Functional Foods

Food & Nutrition Applications

Bread,

Buns,

Cakes,

Cookies,

Custard,

Frostings,

Juices,

Noodles & Pasta,

Nutritional Bars,

Processed Meat Products,

Rolls,

Salad Dressing,

Sauces,

Snacks,

Wine

Properties

Physical Form

Flakes,

Solid

Technical Details & Test Data

Conversions

DRIED YOLK/WHOLE EGG	WATER/PRODUCT
Yolk Plain & Free Flowing	7/1

 

To make one cup:

EGG SIZE	WHOLE	WHITES	YOLKS
Jumbo	4	5	11
X-Large	4	6	12
Large	5	7	14
Medium	5	8	16
Small	6	9	18

 

1 Ounce Dried Whole Egg = 2 Large Eggs

3 Ounces Dried Whole Egg = 1 Cup

Packaging & Availability

Packaging Type

Boxes,

Drums

Sizes

Liquid/Frozen

• 1 – 20 lb. Bag-n-Bag
• 2 – 20 lb. Bag-in-Bag
• 6/5 Containers
• 30 lb. Cans
• 2,000 lb. Totes
• 45,000 lb. Tankers

Dried

• 50 lb. Boxes
• 150 lb. Drums
• 200 lb. Drums