Dr. Benjamin Paredes of the University of Oviedo used egg yolk as a starting point and fractioned it into two — namely granules and plasma. Granules are basically phosphorylated proteins, while yolk plasma is the fraction of phospholipids and cholesterol.
The egg yolk work and research conducted by Dr. Paredes has provided the basis for the development of mayonnaise, puddings and pastries. But applications go further:
- In jellies, snacks and energy gels
- In cosmetics and creams
- In packaging materials and coatings
On the opposite end, Dr. Marta Miguel of the Institute of Food Science Research of the CSIC in Madrid, presented the results of practical applications of products obtained from the egg white hydrolysate; providing ingredients with bioactive properties that include health benefits. Dr. Miguel's Biopep research group works with biologically active peptides released from the egg white by chemical hydrolysis. These peptides have biological activities such as anti-cholesterol or anti-viricide. In addition to hydrolysis they apply enzymes, which inactivate at the proper time to avoid unwanted byproducts.
These new egg products are used in meringues, fresh cheeses with a spreadable texture, ice creams, custards and snacks. The idea behind this work is to combine food production with science and health, resulting in tasty and healthy cuisine.
The IEH also offered a tasting session of the various egg products in foods prepared by professional chefs.