COMPOSITION of EGGS || ROLE of EGGS in COOKERY
EGGS COMPOSITION OF EGGS : • Egg shell It contains calcium carbonate, magnesium carbonate, Phosphorus pentoxide and organic matter (matrix protein & polysaccharide). • Egg White Egg white consists of water largely with no fat or carbohydrate but contain 8% to 12% protein. 20% to 25% of the total white of fresh eggs is thin white. Different types of proteins are present in egg white - Ovalbumin, Conalbumin, Ovamucoid, Ovomucin, Lysozyme, Avidin (anti nutritional factor), Ovoglobulin, Ovoinhibitor. • Egg Yolk Egg Yolk comprises mostly 25% to 33% of fat and 15% to 17% protein and the remaining water. Solid content of yolk is about 50%. a. Protein : It contains different Proteins like - Lipovitellins, Phosvitin, Livetin, Low - density lipoprotein. b. Fat : It contains triglycerides, phospholipids and lipoproteins. Lipoproteins are complexed with ph