Eggs
by Rachelle Kearney
1. porperties
1.1. coagulation
1.1.1. egg whites 60-65 degrees
1.1.2. egg yolks 65-70
1.1.3. dnaturation
1.1.3.1. permanent unfolding of proteins
1.2. emulsification
1.2.1. lecithin binds oil and water
1.2.1.1. mayonnaise
1.2.1.1.1. egg yolk
1.2.1.1.2. oil
1.2.1.1.3. vinegar
1.3. aeration
1.3.1. whisking
1.3.1.1. traps air
1.3.1.2. friction- coagulation around air
1.3.1.3. trapped air bubbles
1.3.1.4. sponge cake
2. quality assured
2.1. Department of Agriculture Fisheries and Food
2.1.1. monitors and tests farms
2.2. hens certified salmonella free
2.3. heat treated food
2.4. eggs are traceable
3. storage
3.1. refrigerator
3.2. pointed down
3.2.1. protects chalazae
3.3. away from smells
3.4. used at room temp
4. labelling
4.1. name address and number
4.2. quality
4.2.1. class b
4.2.1.1. fresh
4.2.1.2. use in industry
4.2.2. class a
4.2.2.1. size
4.2.2.2. best before date
4.3. store instructions
4.4. number of eggs
5. Heat
5.1. coagulation- solidifyy
5.2. pathogenic bacteria (salmonella) destroyed
5.3. loss Vit B
5.4. egg white turns white
5.5. egg white insoluble
5.6. curdle
5.6.1. prteins clump squeezing out water
5.7. tough to eat
6. dietetic Value
6.1. HBV- all diets
6.2. easily digested
6.3. cholestrol
6.4. no carbohydrate
6.5. vit C needed to absorb Calcium Phosphorous Sulphur and Iron
6.6. low kcal
6.7. cheap
7. structure
7.1. shell 10%
7.1.1. calcium carbonate
7.1.2. porous
7.1.3. thin membrane
7.1.4. air space
7.2. egg white 60%
7.2.1. ovalbumin
7.2.2. globulinn
7.2.3. water
7.3. egg yolk 30%
7.3.1. chalazae
7.3.2. vitellin
7.3.3. livetin