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United States Department of Agriculture

Agricultural Research Service

Research Project: EGG PROCESSING SAFETY, QUALITY AND SECURITY Title: The Smooth Operator

Author
item Jones, Deana

Submitted to: National Egg Products School Proceedings
Publication Type: Proceedings
Publication Acceptance Date: August 13, 2007
Publication Date: September 10, 2007
Citation: Jones, D.R. 2007. The Smooth Operator. National Egg Products School Proceedings.p.1-4.

Interpretive Summary: Crystal formation in foods can be beneficial or detrimental to the quality of the product. Sugar, lactose, tartaric acid and salt are common food crystals. Eggs and egg products are found in a wide variety of foods. Their role in individual food matrices is highly diverse. One such function is controlling food crystal formation. This is generally the case in candies and frozen confections. The protein and fats present in eggs can help to prevent the aggregation of crystal forming compounds thus reducing the formation of detectable crystals or retarding their growth. Divinity candy and ice cream are two of the most commonly known candy and frozen confection products which utilize eggs as both whipping aids and food crystal retardation. Ultimately, a smoother, higher quality product is achieved with the addition of eggs for crystal growth prevention.

Technical Abstract: Crystal formation in foods can be beneficial or detrimental to the quality of the product. Sugar, lactose, tartaric acid and salt are common food crystals. Eggs and egg products are found in a wide variety of foods. Their role in individual food matrices is highly diverse. One such function is controlling food crystal formation. This is generally the case in candies and frozen confections. The protein and fats present in eggs can help to prevent the aggregation of crystal forming compounds thus reducing the formation of detectable crystals or retarding their growth. Divinity candy and ice cream are two of the most commonly known candy and frozen confection products which utilize eggs as both whipping aids and food crystal retardation. Ultimately, a smoother, higher quality product is achieved with the addition of eggs for crystal growth prevention.

Last Modified: 12/19/2014
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