There is a lot more to an egg other than the yolk and the whites. Especially for people with an egg allergy, understanding the part egg plays in products for edible foods and drinks, or as an emulsifier, or a preservative is a necessity. By understanding this you can have a better life without all the side effects.
The foaming properties of the egg yolks or the egg whites are used as an emulsifier in bakery products, salad oils, and mayonnaise. They even add eggs to meats to enhance their ability to bind with other ingredients. An example of this is Imitation crab meat and Surimi.
Liquid, Dried, or Frozen Egg
Liquid egg products are used to extend shelf life. Whole eggs are part of this group. Unfortunately Olive Garden’s signature Italian salad dressing has egg as part of the ingredients. So you can always request for Oil and Vinegar and have them put Romano cheese on top.
Dried egg products are used in the food industry. It includes cake and cookie mixes, some kinds of pasta, and bottled salad dressings to name a few. This allows the products to have a one-year shelf life.
Frozen egg products are used in food products along with salt, sugar, and corn syrup. This prevents the thickening or gelation of the products the manufacturers want to package. Commercial salad bars use pickled or cryogenically frozen diced eggs. For people with egg allergies, it is not wise to eat salad at a salad bar. This is because sometimes a spoon that is supposed to be used for the diced egg may end up in a different dish. That’s called cross-contamination.
The eggshell
It is partly keratin protein. The shell is mostly calcium carbonate. This is found in many food products. For more on calcium carbonate read my article called, “The Secrets of Hidden Eggs.”
Lysozyme
Lysozyme is an egg protein found in the egg white portion of the egg. It is used as a food preservative and for pharmaceutical use. As a growth inhibitor, Lysozyme impedes the growth of some organisms and prolongs the shelf life of medications. It also is used to treat periodontitis and tooth decay by slowing bacterial growth and is administered in chewing gum and mouthwash. In foods it is an anti-inflammatory and counters spoilage and fermentation in some wines and beers.
Lysozyme as a food preservative is used for
fresh fruits and vegetables
tofu bean curd
seafood
meats and sausages
potato salad
semi-hard cheeses like gouda cheese and edam cheese as well as some Italian cheeses like parmesan
infant feeding formulas help the formula resemble mother’s milk
Some Wines and beers in their fining process – for more on this read my article on “Un-Fined/Natural Wine vs Egg Allergy and Fining Agents.”
Egg Proteins within the egg
Albumins are egg proteins. Here is a list of these proteins. They are all found in the egg white portion of the egg and can aid food product developers.
Ovalbumin is the primary protein found in egg whites. Ovalbumin is used as a nutrient supplement
Ovotransferrin is a glycoprotein, which means that it is the most heat-labile protein in the egg albumen family. That being said it is the first protein to start gelling when exposed to heat. It is also known as conalbumin. Ovotransferrin is also used as an antimicrobial or anticancer agent.
Ovomucoid and Ovomucin are also major proteins that are used by industrial companies. Ovomucin is a tumor suppression agent. It is an Ovomucoid protein that is a major egg allergen but can inhibit tumors from growing.
The Vitelline membrane is the clear casing that the egg yolk. It separates it from the albumin. This vitelline membrane is also a glycoprotein.
The Chalazae portion of the egg is the pair of spring-like structures that project from the vitelline membrane into the albumen. It is there to keep the yolk in a steady position. If an egg sits in the refrigerator too long the Chalazae will not show in the egg. Seeing the chalazae means the egg is fresh.
