ANFS305 Study Guide - Final Guide: Ovalbumin, Hollandaise Sauce, Ovomucin

• School: University of Delaware
• Department: Animal and Food Sciences
• Course: ANFS305
• Professor: Hoover Dallas

Document Summary

Special strains of chicken bred for large scale egg production. About 70 billion eggs produced per year in the us. 90% eggs are consumed directly as shell eggs; remainder are broken out of shell & processed used in bakeries, confectionary/noodle industries and some nonfood uses: egg as a food ingredient; Eggs as food scrambled, fried, poached, hard boiled etc: structure & composition; egg yolk. Market eggs usually infertile; the germinal disc on yolk surface does not develop. Yolk is half water and half fat (all fat of egg is in the yolk) *yolk is good source of vitamin a: composition & nutritive value. Egg shell makes up 11% by weight of whole egg. Egg white is 2/3 by weight of whole egg. Major protein of egg white is ovalbumin (easily denatured by heat) Ovomucin is present in small amounts; contributes to (cid:498)globbiness(cid:499) of egg white. Major protein of egg yolk is lipoproteins: egg lipids.