Storage Stability of a Commercial Hen Egg Yolk Powder in Dry and Intermediate-Moisture Food Matrices

Abstract

Quality loss in intermediate-moisture foods (IMF) such as high-protein nutrition bars (HPNB) in the form of hardening, nonenzymatic browning, and free amino group loss is a general concern for the manufacturers. To measure the extent of quality loss over time in terms of these negative attributes, through changing the ratio by weight between two commercial spray-dried hen egg powders, egg white (DEW) and egg yolk (DEY), the storage stability of 10 IMF systems (water activity (aw) ∼ 0.6) containing 5% glycerol, 10% shortening, 35% protein, and 50% sweetener (either maltitol or 50% high-fructose corn syrup/50% corn syrup (HFCS/CS)) were studied. Additionally, the storage stability of the DEY powder itself was investigated. Overall, during storage at different temperatures (23, 35, and 45 °C), the storage stability of DEY in dry and IMF matrices was mainly controlled by the coaction of three chemical reactions (disulfide bond interaction, Maillard reaction, and lipid oxidation). The results showed that by replacing 25% of DEW in an IMF model system with DEY, the rate of bar hardening was significantly lower than that of the models with only DEW at all temperatures due to the softening effect of the fat in DEY. Furthermore, the use of maltitol instead of HFCS/CS in all bar systems not only resulted in decreased hardness but also drastically decreased the change in the total color difference (ΔE*). Interestingly, there was no significant loss of free amino groups in the maltitol systems at any DEW/DEY ratio.

Egg yolk sialylglycopeptide: purification, isolation and characterization of N-glycans from minor glycopeptide species

“…However, as previously reported 25 glycated versions of SGP are also present when using egg yolk powder (Fig S1 †), with these species most likely originating during spray drying. 30 SGP from the dry yolk powder was used for initial N-glycan analysis, but to provide a better estimation of the overall purification yield based on the weight of the crude SGP, fresh yolks were used.…”

Characterization and Mechanism of Gel Deterioration of Egg Yolk Powder during Storage

“…The production of lipid oxidation products in egg yolk powder increased with longer storage time [ 52 ]. The change in processing and storage conditions of egg yolk powder will lead to a change in the physical and functional characteristics of egg yolk powder [ 53 ], which will affect the storage stability of egg yolk powder and its nutritional characteristics [ 54 , 55 ]. This paper focuses on the processing characteristics of egg yolk powder and mainly studies and analyzes the changes in gel characteristics during storage.…”

Interactions Between Flavonoid‐Rich Extracts and Sodium Caseinate Modulate Protein Functionality and Flavonoid Bioaccessibility in Model Food Systems

“…Various protein‐rich products are consequently developed to suit the needs of particular populations (dieters, athletes, military, and seniors). However, as with many nutritional ingredients, some compromise are made on broader food qualities factors including flavor, texture, shelf‐life, and protein functionality (Childs, Yates, & Drake, ; Purwanti, van der Veen, van der Goot, & Boom, ; Rao, Fisher, Guo, & Labuza, ).…”