What's Happening?
Whole eggs are composed of the albumen and yolk, each providing distinct nutrients and functionalities. They are nutrient-dense, offering high-quality protein, unsaturated fats, and essential vitamins
and minerals. Eggs are used in food formulations for their emulsifying, stabilizing, and enriching properties. Pasteurization ensures safety by eliminating bacteria like Salmonella.
Why It's Important?
Eggs play a crucial role in food production due to their functional properties, enhancing the texture, flavor, and nutritional profile of prepared foods. Their versatility and nutrient density make them a staple in both home cooking and industrial food production. Understanding their benefits can lead to more informed choices in food manufacturing and consumption.
