ABSTRACT
The egg-processing industry and research scientists have placed considerable emphasis on altering the composition of egg components through new processing techniques. Although modification of lipid composition and concentration of the egg are important, there may be other opportunities to utilize desirable egg proteins. The egg industry continues to investigate approaches to alter cholesterol and lipid content in the egg. Egg has more protein and less fat. Z. Jiang and J. S. Sim reported on marketing opportunities for an egg high in omega 3 fatty acids produced under a special diet for the hens. With increased energy costs, the egg-products industry has been pursuing alternative approaches to concentrating egg components. Cholesterol and lipid reduction in eggs through processing has been of increasing interest. Some egg proteins may act as antioxidants. Egg-white systems could be designed to give superior gelation, foaming properties, binding properties. The egg industry has some outstanding opportunities ahead to redesign the egg and its fractions.
