To complete the American Egg Boards assignments Chef Services was asked to write an editorial for the Culinary Section of this November’s Food Prduct Design. The article walks through the challenges of formulating with dry egg products and walks through the pros and cons of using dry versus liquid egg products.
Providing an in depth review of the various options the dry egg products offer such as dry egg yolk solids versus ezymne modified egg yolk solids and the advantages or disadvantages these egg product deliver fuctionional outcome when creating different food product applications.
Great detail was spent on the functionality of eggs and how formulators can best choose the right egg product for there development work.
