Egg yolk and egg yolk fractions as key ingredient for the development of a new type of gels

Abstract

The aim of this work has been the development and characterization of base gels employing egg yolk and egg yolk fractions (plasma and granules) as main ingredients. Basing on preliminary test, three different formulations were prepared with egg yolk, plasma or granules, respectively. These formulations were compared by means of rheological, textural, color and microstructure analyses. Additionally, in order to provide a culinary point of view of the base gels, some final dishes were created by a trained chef.The employment of egg derivatives proved to be determinant on the characteristics of the developed products, enhancing the mechanical properties of the gels and also providing an appealing color to them. Thus, the use of egg yolk and egg yolk fractions allows the development of new base gels improving not only their physical properties, but also their organoleptic characteristics.