ABSTRACT
This chapter focuses on the inherent functional properties of the egg in foods; the effects of processing on functional performance. Eggs are polyfunctional, in that they usually perform in more than one capacity, whereas materials that have been considered as possible substitutes are monofunctional. A. F. Gardner reported on the effects of a wide variety of chemical additives on the physical and functional properties of egg white. Protein fractions with varying properties were found as a result of investigations on the solubility of albumen. The mucin content is the major factor responsible for differences between the coagulation properties of the thick and thin white. The changes in molecular configuration that are associated with flow properties are also related to solubility. The key to the formation of a gel with fine structure and optimum water-binding properties is balancing the attractive and repulsive forces. Properties of foams vary with the methods and equipment used for their preparation.
