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    A Technical Guide to Eggs in Food
    A Technical Guide to Eggs in Food
    A Technical Guide to Eggs in Food
    Ebook59 pages41 minutes

    A Technical Guide to Eggs in Food

    By Namaratha Kollu

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    About this ebook

    Eggs play a very important role in the human diet and nutrition as it is an affordable nutrient rich food product. An egg contains highly digestible proteins, lipids, minerals and vitamins. Until 1988, Europe was the largest producer of eggs. It was surpassed by Asia in early 1990s (IEC, Economic report -2014). The European production volumes have been decreased due to the collapse of political and economic systems in Russian Union and Eastern Europe. The major egg producing countries are China, US, India, Japan and Mexico. The egg consumption in China is majorly as table eggs and only 1% of eggs are broken and further processed. In US, 30% of the consumption is in the form of processed eggs like liquid, frozen etc.The per capita consumption of eggs in India is only 43 against the prescribed consumption of 180 eggs per year per head by National Institute of Nutrition. The less consumption is majorly due to the vegetarian population and unorganized farming

    LanguageEnglish
    PublisherAGRIHORTICO
    Release dateMar 5, 2019
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      Book preview

      A Technical Guide to Eggs in Food - Namaratha Kollu

      A Technical Guide to Eggs in Foods

      Namratha Kollu

      All Rights Reserved. No parts of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical. photocopying, recording, or otherwise, without the prior permission of agrihortico

      © 2019 AGRIHORTICO

      https://agrihortico.com

      Content

      A Technical Guide to Eggs in Foods

      Eggs: An Introduction

      Definition and Structure of Eggs

      Classification of Eggs

      Chemical Composition of Eggs

      Quality Evaluation of Eggs

      How to Determine Egg Quality?

      Microbial Spoilage in Eggs

      Preservation and Maintenance of Eggs

      Functional Properties of Eggs

      Egg Powder

      Formulations

      Eggs: An Introduction

      Eggs play a very important role in the human diet and nutrition as it is an affordable nutrient rich food product. An egg contains highly digestible proteins, lipids, minerals and vitamins.

      Until 1988, Europe was the largest producer of eggs. It was surpassed by Asia in early 1990s (IEC, Economic report -2014). The European production volumes have been decreased due to the collapse of political and economic systems in Russian Union and Eastern Europe.

      Over the past 30 years, the egg production has grown to 152% due to the rapidly increasing demand of the nutrition rich products and high protein products in the developing countries. Asian egg production has seen an increase by 388% in the last three decades; i.e. from 9.3 million tons production in the year 1983 to 45.3 million tons production in the year 2013. (FAO Statistics).

      The major egg producing countries are China, US, India, Japan and Mexico. The egg consumption in China is majorly as table eggs and only 1% of eggs are broken and further processed. In US, 30% of the consumption is in the form of processed eggs like liquid, frozen etc.

      In 2014, approximately 179 eggs per person were available globally for consumption. The United States, a leader in both consumption and production of eggs, saw its egg consumption rise since 2011 to a decade- long high of 263.3 eggs consumed per person in 2014. In 2015, however, the American Egg Board projects consumption will have fallen to 248.5 eggs per person annually. The decrease is majorly due to the increase in the prices of eggs.

      The per capita consumption of eggs in India is only 43 against the prescribed consumption of 180 eggs per year per head by National Institute of Nutrition. The less consumption is majorly due to the vegetarian population and unorganized farming.

      While the average consumption in other Asian countries like China and Japan is 312 and 346 respectively. In Mexico, it sums up to 304 per person per year.

      Along with the food uses, eggs have an important share in the pharmaceutical and nutrition industries for the extraction of the bio active compounds like phospholipids, avidin etc., and the non-food applications include the utilization of egg shells in the fertilizer industry and chemical industry as a source of calcium.

      Definition and Structure of Eggs

      Definition of Egg: According to science, egg is an organic vessel which holds an embryo. The only difference being whether the egg is fertilized or unfertilized.

      The eggs which are used for human consumption are unfertilized eggs. The eggs which are fertilized by a sperm develop into living organisms in favorable conditions.

      Structure of Egg: An egg basically consists of 3 parts: A shell; an egg white and an egg yolk.

      Shell: The shell is

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