Functional and Nutritional: Egg Products Fit the Future of Formulation
July 30, 2007
Introduction
Aeration
Coagulation
Emulsification
Coating & Binding
Humectancy
Flavor & Color
Functionality Research
Functionality Research – Yellow Cake
Functionality Research – Pasta
Functionality Research – Angel Food Cake
Functionality Research – French Vanilla Ice Cream
Egg Product Marketability
A Lifetime of Health Benefits
The Many Positives
• High quality protein
• Vitamins & minerals
• Carotenoids
• Choline
• Satiety, glycemic index
• Affordability
• Convenience
Nutrient Dense Eggs
Nutrition & Seniors
•Require more protein per kg than younger adults.
•Eggs least expensive source of high quality protein.
•Nutrient dense foods important as caloric intake decreases.
•Eggs are easy to cook, chew, and digest.
Choline: Fetus & New Born
•Choline an essential nutrient
-AI for men 550 mg/day
-AI for women 425 mg/day
•Increased needs during pregnancy & lactation
•Choline supplements
-increased new neurons
-formation of memory centers
-decreased programmed cell death
-life-long changes in nerve growth factors and calretinin
Age-Related Macular Degeneration
Eggs & Carotenoids
•Studies indicate that dietary lutein and zeaxanthin help preserve the health of the aging eye against age-related macular degeneration and cataracts.
•Addition of 1.3 egg yolks per day to the diets of 11 middle-aged subjects:
-increased plasma lutein [38%] -increased plasma zeaxanthin [128%] Lutein & Atherosclerosis
•Lutein as an antioxidant/anti-inflammatory
•IMT progression low in those with high plasma lutein
•High lutein intake decreased atherosclerosis in animal model
•Lutein effects on inflammatory responses
Eggs & Weight Control
•Low calorie, nutrient dense
•Satiety, glycemic effects
•High protein diets and loss of fat vs muscle
Eggs & Cholesterol
Eggs & Satiety
Egg Products Are Safe Products
Customization of Egg Products
Summary
Contacts for More Information