browning_coatingWe talk a lot about the egg’s influence on taste, but it also greatly helps when it comes to appearance and aroma. When exposed to heat, proteins in egg products participate in the Maillard reaction, producing a desirable brown color. Egg yolk contains xanthophyll, which has a yellow-orange pigment, contributing to the rich color of various foods. Eggs also lock in the flavor and aroma in baked goods.

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