Foodtech Evolution

  COMPOSITION OF EGG The shell of the egg contributes 8-11% of its weight. Egg white (two parts) contains about 56-61% and the yellow part or the yolk is 27-30% by their weight which we can see. The whole egg contains 65% water, 12-14% of protein, 32-36% of lipids, 10-12%of fat and 1% of minerals which is its nutrition overview. The chemical composition in the egg, proteins and lipids are major part of the egg, the yolk is made up of protein, fat, lipid, minor amount of carbohydrate. Its constituents being approximately 68% triglycerides, 28% phospholipids, 5% cholesterol. The yolk is rich in fat soluble vitamins. If yields 78% calories and provides all are most of fat, calcium, phosphorous, iron, zinc, vitamin B6-B12 and A, folic acid, pantothenic acid and thiamin and almost half the protein and riboflavin of the whole egg. Fatty acid composition of the egg yolk is easily modified by adding fat to diet of the hen. Vitamin and trace mineral value can also vary greatly when ra...

Structure of an egg A fully  formed egg has a shell, two membranes, albumen, yolk, germinal. Albumin is the white part of the egg, yolk is the yellow part of the egg, germinal disk is present in side of the yolk. The shell of the egg is made of Calcium carbonate, it forms the protective covering of the inner contents of the egg,  an egg shell is a brutal and easily breaks. It is porous and contains thousands of small holes near about 7000-17000 per egg, which allow gases to pass in and out of the egg for developing the embryo(in the case of fertilized. The small holes are covered with a thin layer , of a gelatinous material (mucoprotein) called the cuticle or the bloom , the cuticle is soluble in water and easily removed by washing, which result deterioration of the egg. Egg show great variety in the surface characteristic of their shell. Some are glossy, dull, smooth and rough. Inside the shell, there are inner and an outer membrane that also protect the quality of the egg. B...