There are few foods, if any, as versatile, nutritious and functional as egg white.

No wonder egg white is the most popular protein in the world.

Egg white is one of nature’s most perfect foods – and when used as a functional ingredient, it can improve other foods as well. In addition to contributing to more than 20 functional properties, eggs possess unique functionalities and attributes unequaled by egg alternatives. Using egg proteins in dishes contributes to, for example, batter viscosity, fluffiness, color, flavor, texture, aroma, as well as overall appearance and impression of the food product.

Eggs are used for different purposes in different recipes across the food industry.

Egg white foam is one of the natural marvels of food science. Simple egg whites can expand six to eight times in volume when whipped to a foam. Humans have been mastering egg white foam for hundreds of years. Egg white foam can be incorporated into a variety of dishes, such as meringues, macarons, cakes, soufflés, sauces, mousses and cocktails.

In other applications the egg white serves as an adhesive and ingredient binder. When it’s heated or exposed to acid, it coagulates, causing the egg product to change from a liquid to a semisolid or sold. As binders, egg whites can serve in applications such as quiches, oven dishes, formed products, battering and coating.

Egg whites can be used as a leavening agent in cakes or for moisture in pancakes. In desserts and ice creams egg white can make up a pleasant creamy but light consistency, prevent ice crystallisation and create a smooth texture. Frothy egg white adds viscosity and gives an impressive look and mouthfeel to cocktails. In sauces or dressings egg white can be used as an emulsifier. For nougat, egg white brings the lovely old-fashioned stickiness. The list goes on and on.

Egg proteins are a superior choise also from the nutritional viewpoint: they are known to have high nutritional quality, excellent digestibility and their comprise of all the essential amino acids necessary for the human nutrition and development.