FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 17 : Eggs

Egg shell

It is primarily calcium carbonate in an organic matrix. The composition of egg shell is given in Table. This portion of the egg is inedible.

Table: Percentage composition of egg shell

Component	Percent
Calcium carbonate	93.07
Magnesium carbonate	1.39
Phosphorus pentoxide	0.76
Organic matter(matrix protein and polysaccharide)	4.15

The composition of egg white and yolk differ considerably. The lipid content of albumin is negligible when compared to yolk. A very small amount of glucose is present in the egg white. Table gives percentage composition of egg white and yolk.

Table : percentage composition of egg white and yolk

Nutrients	Egg white	Egg yolk
Water	88.0	48.0
Protein	11.0	17.5
Fat	0.2	32.5
Minerals	0.8	2.0