Food Chemistry and Fish in Nutrition ( 2+1)

7.2.4. Egg proteins

Egg proteins

         Eggs provide nutritive value and culinary variety to food. (Table 2.4). The egg white is made up of albumin. Protein in the egg yolk is primarily vitellin. Egg albumen is used various food formulations because of its foaming properties and heat gelling ability, while egg yolk serves as an emulsifying agent.

                                               Table2.4 Protein content of egg

 

Item	%
Whole egg	11.8
egg white	11
egg yolk	17.5

 

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