EFPP_Lecture Class_Chapter 3.2.2 _ Egg

Chapter 3.2.2 Functional roles & interaction of food ingredients in the food system - PROTEIN

Eggs

For this chapter, the learning outcome is to explain the role of protein from egg, factors that affecting the roles of egg and how the additives or interfering agents to the structure of egg protein.

Summary of Egg

The ingredient that we mostly used and eaten in our daily life - the EGG🍮! Everyone knows egg contains white and yolk. So, actually, egg white contains 90% of water, 10% o protein while egg yolk contains 50% water, 30% of fat and 20% of protein. And the coagulation temperature of egg yolk and egg white is 66.7 C and 62/63 C respectively. The factors affect the heat coagulation are temperature, duration of cooking, salt and sugar content. If adding sugar, the coagulation temperature will be raised, while adding salt and acid such as vinegar will lower the coagulate temperature. It is really interesting💆!

Functions

I have learned that the function of the egg is acting as an emulsifier, foaming agent, interfering agent, binder and a clarifying agent. It acts as an emulsifier is because of the presence of lecithin in the egg yolk that can surround the oil droplets to form a protective coat which holds the oil droplets in suspension. By understanding this chapter, I apply in my kitchen when I am making mayonnaise by adding mustard (an emulsifier which brings water to the emulsion and lowers the surface tension to turn mayonnaise to firm) and acid as well as salt (to coagulate proteins)😲.

It is also a foaming agent because of the protein in egg white Trap air in a stable network. Chef always tells us that when making meringue (which is egg white foams containing sugar, which has high volume, light and aeration), it is important that make sure no fat or other oil in the mixing bowl. So, it is actually because of the fats will coat the protein, and cannot unwind or unfold the protein structure😄.

Therefore, in this chapter, I would say it is an interesting chapter as I relate this theory to my practice in the kitchen and I am more understanding about it😇.