In the food ingredient realm, eggs are a critical part of the formula in sauces and bakery applications. One innovation making waves in recent years is enzyme modified egg yolks. From bakery products like cakes and pastries to sauces, dressings, and even dietary supplements, these eggs are revolutionizing how food is formulated and enjoyed. Haven’t heard of this innovation? Well, let's delve into the world of enzyme modified eggs to understand their potential and the benefits they offer.
What are Enzyme Modified Eggs?
The enzyme-modified eggs are produced by treating eggs with specific enzymes under controlled conditions. These enzymes work to modify specific components of the egg, thereby altering its emulsification properties when used in finished product. This process enhances various aspects of the egg, making it more beneficial and suitable for a range of applications.
Improved Functionality in Sauces and Dressings
Enzyme modified egg yolk products bring cost savings and functionality improvements across an array of applications from sauces to baked goods. Egg yolks play a key role in sauces and dressings by stabilizing the oil and water emulsion that creates the desired creamy texture and consistency. For sauces served hot, such as hollandaise and bearnaise, enzyme modified egg yolks provide heat stability to prevent emulsion breakdown. In other words, it creates a more stable product that can be held under heat on buffet lines or in the back of house without having to stress about the sauce breaking.
With increased functionality, you can also get more from less. Enzyme modified egg yolks have better emulsification properties than standard yolk, allowing for lower inclusion rates. As a result, both egg and oil usage can be reduced to achieve the same viscosity at a lower cost.
Applications in Baked Goods
In bakery applications, enzyme modified yolks interact with the dough to help create an airy texture while assisting with moisture retention. This makes them ideal for applications in baking, where consistency and texture are paramount. In addition, better moisture retention can create an extended shelf life by keeping the baked goods at their desired texture for longer periods.
Similar to sauces, enzyme modified egg yolk products can lead to cost savings by reducing egg inclusion rates.
Conclusion
Enzyme modified eggs take a high functioning ingredient and make it even better by delivering improved functionality across key food ingredient applications. In this way, enzyme modified eggs and egg yolks can serve as both a culinary enhancement and technical tool as they can meet the needs of food scientists and Chefs alike.
If you are looking to create unbreakable sauces and full-bodied baked goods, download this resource to learn more about how enzyme modified egg yolk products will enhance performance and manage costs with reduced inclusion rates. Now that is something to take to the formulation bench!
