REAL Eggs: Not all proteins are created equal

w h i t e p a p e r

Formulators and consumers alike are sorting out the facts about different protein types as it receives mounting media and public attention. With good reason — protein impacts overall nutrition and can contribute to everyday fitness. As an ingredient, the right protein also supplies both flavor and functionality. Egg ingredients can be the perfect protein choice.

American Egg Board

2 | American Egg Board

Long a favored nutrient of athletes and fitness

buffs, mainstream America is turning to protein

more than ever. Package labels point out for

consumers the protein content of products,

ranging from breakfast foods to desserts and

beverages. According to Mintel data, yogurt led

all other product types in 2014 for high-protein

package label claims, but cereal, pasta, packaged

vegetables and even ice cream also promote

protein content. Even fast food establishments

are jostling for the protein market share.1

Protein can be measured by two standards; its

nutritional quality and its functional properties.

Formulators must carefully consider the nutritional

aspect of a protein source as well as its functional

properties, as protein can be either beneficial or

detrimental to product shelf life, texture and taste.

One of the best, most reliable sources of a nutrient-dense, high-quality protein that also supplies beneficial functional properties is one of the most familiar — the egg.

Protein and Beyond

The six grams of high-quality protein that one

large egg supplies is just the beginning of an

egg’s nutritional story. At 70 calories, one large

egg provides 13 vitamins and minerals, including

the antioxidants lutein and zeaxanthin2 and

it’s one of the few food sources of vitamin D,

identified in 2010 by the Dietary Guidelines

Advisory Committee as a nutrient of concern.

This complement of vitamins and minerals

relative to its calorie count makes the egg a

nutrient-rich (nutrient-dense) food or ingredient.

Whether egg ingredients play a major or minor

role in product applications, the nutrient content

of each individual ingredient in a product can

impact the final label statement. Ingredients

must be selected carefully and with the final

label statement in mind.

The importance of proper ingredient selection

and application composition is highlighted

by the fact that today’s companies grapple

with the paradoxical dilemma of supplying

food to a consumer population that sometimes

struggle with a combination of food insecurity,

malnutrition and obesity.3 Various studies link

food insecurity with obesity. Consumers might

not be eating nutrient-dense foods that supply

a proper balance of vitamins and minerals.4, 5

High-quality protein, nutrient-rich ingredients

such as eggs can help create food products

that provide nutrition benefits for consumers.

With protein popularity at an all-time high,

and indicators pointing to a segment that

will continue to grow, companies can take

advantage of this window of opportunity.

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“REAL Eggs: Not all proteins are created equal” | 3

Protein’s Popularity

According to Mintel, the U.S. is the largest

market for high-protein products worldwide.6

For example just one product category,

high-protein bars, exhibited astonishing growth

with launches from 2012-2013 up 126.9 percent

over the previous year.

NPD Group data shows that 62 percent of

consumers make a conscious effort to consume

protein, yet 71 percent don’t know how much

their body requires.7 With a number of protein

sources and products available, there is sure

to be confusion about which is most effective.

Proteins Are Not Created Equal

Protein is a macronutrient, like fats and

carbohydrates, and provides a source of calories,

or energy for the body. Protein is found in every cell

in the body. It supplies energy, can boost satiety,

help prevent muscle loss in older adults, and can

aid athletes build muscle recovery time after

workouts. Amino acids, commonly referred to

as the “building blocks of protein,” perform much

of the work credited to protein. The amino acid

composition of a protein determines the quality

of different types of proteins.

Amino acids are classified as either essential

or nonessential. The body cannot produce

essential amino acids (EAA), identified as

histidine, isoleucine, leucine, lysine, methionine,

phenylalanine, threonine, tryptophan and valine,

so they must be obtained through the diet. The

protein in eggs is highly digestible and provides

much of the essential amino acids.

Because of eggs’ optimal EAA profile and high digestibility, they have traditionally been used as the gold standard for measuring protein quality.

In virtually every method used to evaluate protein

quality and digestibility, egg proteins consistently

rank highly with milk proteins.8

Satiety and Weight Management

Satiety and hunger management are key

components to controlling weight. Multiple scientific

studies provide evidence to support protein’s

benefits for increasing and maintaining weight loss

resulting from appetite regulations and energy

expenditure.9 A breakfast high in -protein —

specifically one that includes eggs — helps curb

hunger throughout the day. When dieters eat a

breakfast high in protein it can help promote greater

weight loss than a carbohydrate-based breakfast

that contains the same number of calories.10, 11

The biological value (BV) of a protein might

be a contributing factor in determining protein’s

effect on appetite. One study compared a cereal

breakfast to an egg breakfast. The cereal breakfast

scored a BV of 42, while eggs scored a BV of 100.

Study participants who ate the egg breakfast said

they felt more satiated. The egg group had lower

blood levels of ghrelin, a hormone that signals

4 | American Egg Board

hunger and significantly higher levels of PYY, a

hormone that signals fullness, compared to the

cereal group.12

Consuming breakfast has been associated with

better diet quality and greater nutrient intake,

compared to skipping breakfast,13 as well as a

possibly beneficial effect on appetite control and

satiety.14 Specifically, eggs as a breakfast food

have been found to be effective at increasing

satiety and reducing subsequent energy intake.15

Skipping breakfast, on the other hand, has been

linked to an increased risk of type 2 diabetes.16

However, some studies have found consuming

breakfast to have no significant effect on

weight.17,18 While consuming breakfast, especially

one that includes a high-quality protein, such as

that found in eggs, contributes to diet quality, more

research is needed to know if regular consumption

of the morning meal results in improved weight

management via appetite control.

Consumers are aware of the satiating effect of

protein. Within the International Food Information

Council 2014 Food & Health Survey, 91 percent

of consumers agree it is important to get enough

protein in the diet and 72 percent agree with the

statement ‘it helps people to feel full (satiety).’

Among those trying to consume protein, four out

of five get it from poultry, eggs, nuts, seeds and

fish, with 85 percent of that group selecting eggs

as one of their protein choices.19

Protein at Every Meal

Most Americans eat approximately three times

more protein at dinner than at breakfast. Studies

suggest, however, that, protein intake should be

spread out over the day, with 25-30 grams of high-

quality protein provided at each meal.

Consumers could benefit from dividing the daily protein intake more evenly between breakfast, lunch and dinner.

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“REAL Eggs: Not all proteins are created equal” | 5

A recent study used a seven-day crossover

feeding designed to measure changes in muscle

protein synthesis related to meals with an evenly

spread protein intake compared to a diet that

skewed protein intake towards the evening meal.

The result was a 25 percent increase in muscle

protein synthesis in those consuming protein

evenly spread over meals. Overall, the authors

indicated, “Unlike fat or carbohydrates, the

human body has limited capacity to transiently

store ‘excess’ dietary protein from a single meal

to acutely stimulate muscle protein anabolism

at a later time.”20

Benefits of Protein-Rich Diets

Protein distribution and protein intake become

even more important with age. Decreased calorie

intake is common in older adults, and on average,

they consume fewer calories and less protein than

younger adults.21 In fact, under-nutrition can be

a complicating factor in elder care.22 In addition,

there is a direct correlation between protein intake

and muscle mass.

Sarcopenia is a progressive loss of muscle mass,

function, quality and strength related to the aging

process that affects23 an estimated 45 percent of

older adults in the United States. As the population

of adults age 60 and above continues to grow, with

global estimates that this group will triple by 2050,

including a large subset of individuals over the age

of 85,24 experts warn that sarcopenia will become

even more common. Loss of muscle mass leads to

diminished strength and can contribute to falls and

fractures, frailty and loss of physical function. After

age 70, muscle loss accelerates to approximately

15 percent per decade.25

Further complicating the issue, adults above age

60 exhibit anabolic resistance, which means they

do not respond to protein and exercise in the same

manner as younger adults.26 A combination

of increased protein plus exercise is critical for

proper muscle retention.27 In addition, researchers

note that formulators need to take into account

the sensory preferences of an aging population

related to loss of smell, taste and an increase

in dysphagia28 or trouble swallowing.

In a presentation delivered at an Institute of

Medicine Food Forum in Washington, D.C., in

2010, Jim Kirkwood of General Mills, “Formulating

for Aging Boomer Consumers,” identified several

key aspects of food formulating product developers

need to keep in mind. Under texture and appeal,

he said sensory consideration include “vibrancy,

potency and consistency.” Vibrancy relates to

appearance or mouthfeel. Potency refers to a “taste

profile that is the ‘sweet spot’ for older adults, given

that the sense of taste changes with ageing.” And

Consistency refers to the food’s texture and the

need to develop foods that are not, for example,

too crunchy or hard.”29 An egg contains high-

quality protein that is easily digestible, blends well

with a wide variety of flavors and depending on

preparation, can lend a texture that will meet the

sensory challenges of an aging population.

A high-protein diet also might help lower the risk for

developing high blood pressure. A study published

in the American Journal of Hypertension30 found

that participants consuming the highest amount

of protein (an average of 100 g protein/day) had

a 40 percent lower risk of developing high blood

pressure (HPB) compared to those consuming

the least. Further, the researchers found that adults

who consumed more protein, whether from animal

6 | American Egg Board

or plant sources, had significantly lower systolic

blood pressure and diastolic blood pressure levels

after four years of follow up.

Protein’s Practical Side

In addition to its nutritional benefits, egg protein

has a practical side. Proteins are available in

different forms and different proportions within

the white and the yolk, but both can contribute

valuable properties to formulations. The white

is the albumen, containing 56 percent of the total

protein in an egg. Yolks contain slightly less than

half the egg’s protein, vitamins and minerals, and

the lipid components.

The category of prepared meals has witnessed

an increase in the number of breakfast offerings,

with handheld sandwiches and breakfast bowls

gaining popularity and corresponding shelf space.

Preformed egg patties or egg scrambles are

an obvious choice for many of these applications

as a visible, primary protein, however egg

ingredients contribute more subtle benefits

in other prepared meals.

Nutrient Density

The concept of evaluating a food’s nutrient

density, especially in context with sustainability,

is relatively new. As one researcher noted,

“The American diet is said to be increasingly

energy-rich but nutrient-poor.” Yet, there is

a lack of consistent standards or criteria for

measuring nutrient density. One study said, “In

many cases, healthful foods are defined by the

absence of problematic ingredients — fat, sugar

and sodium — rather than by the presence of

any beneficial nutrients they might contain.”

A study published in 2014 compared the

energy and nutrient density of foods in relation

to their carbon footprint or greenhouse gas

(GHG) score.1 While sugar, sweets and grains

exhibited the lowest GHGs; these foods also

offered the lowest nutritional value. The most

nutrient-dense foods in the study had the

highest GHG scores, however, they offered

much higher nutritional value. Therefore, the

parameters used to measure a food’s value

related to its GHG score can vary widely

depending upon whether the criteria used was

a per weight basis, per energy or per nutrient

content. Animal-based proteins typically offer

a higher nutrient density than the plant-based

foods used in the study, including sugar, which,

on a weight basis, posts the lowest GHG score.

The authors recommended further study saying,

“Consideration of the environmental impact

of foods needs to be linked to concerns about

nutrient density and health.”

1. Drewnowski A, Rehm CD, Martin A, Verger EO, Voinnesson M, Imbert P. Energy and Nutrient Density of Foods in Relation to their Carbon Footprint. Am J Clin Nutr 2015;101:184–191.

of all restaurant breakfast selections consist of a sandwich 47%

“REAL Eggs: Not all proteins are created equal” | 7

Egg ingredients particularly egg proteins, positively impact mouthfeel and texture in prepared foods.

The egg white proteins’ coagulative properties

provide structure to noodles to help maintain

a desirable texture and bite when held in a liquid

or high-moisture frozen medium. Coagulation helps

bind other ingredients together. Egg proteins help

batters and breadings adhere to a substrate in an

appetizer application, or hold seeds, grains and

other decorative elements onto the outside

of breads and rolls, for example.

Egg ingredients, primarily lipids, form emulsions

consisting of very fine droplets, which help sauces

maintain a pleasant mouthfeel. The right selection

of egg ingredient for a sauce application will help

it maintain appearance, texture and viscosity

under high-heat — desirable attributes in a product

designed for microwave heating.

Confections and Frozen Foods

Proteins from egg whites help control crystallization

in select confections and frozen foods. Crystallization

impacts food quality and mouthfeel by lending a

gritty texture to a substance that is supposed to

be smooth and creamy. Many confections involve

a super-saturated solution of sugar and water.

While saturation is desired, if it occurs too quickly,

crystallization will result. Egg white introduced as

an interfering agent slows the process of saturation,

forming finer crystals for a smooth, creamy texture.

In ice cream, egg yolk disperses fat throughout

the ice cream mix to prevent it from clumping.

Eggs aid in whipping properties to help achieve

desired overrun. And the combination of protein

and fat present in eggs can help prevent the

aggregation of crystal-forming compounds.

Baking with Eggs

Many baked goods owe their appearance, texture,

taste and part of their shelf life to egg ingredients.

Staling occurs when swollen starch chains lose

water content. Egg white proteins help trap extra

water and lend greater strength to the baking

structure. In formulations that use whole egg, the

yolk’s lecithin, a lipid, lodges in the space between

the highly branched starch chain to help hold water

and extend shelf life.

Egg white is comprised of conalbumin, globulins,

ovalbumin and ovomucin; proteins which enable

egg whites to create the largest food foams

possible from a natural source — six to eight

times greater in volume than the original liquid.

Ovalbumin and ovomucin are primarily responsible

for the formation, volume and structure of egg

white foam. When heat is applied during baking,

the proteins in the foam form a reinforced network

that strengthens the baked good and enables it

to maintain volume. Time, temperature and other

variables can affect egg white foam stability.

Incredibly Flexible

The impressive list of functional benefits supplied

by egg ingredients becomes even more incredible

in light of the fact that eggs are a natural food.

Whether including eggs in formulation for their

8 | American Egg Board

nutritional contribution or their functional attributes,

formulators can simply list them as “eggs” on

the label. This is important as the push for more

transparent, clean labeling intensifies. While

companies are shying away from use of the word

“natural,” consumers are increasingly interested

in simple labels with natural ingredients. In fact,

more than one research group has identified a

shift from clean to “clear” labeling as a dominant

industry trend, with clear focusing more on

transparency within the supply chain and corporate

sustainability practices.

In addition to the consumer trend for greater label

transparency, other eating habits or preferences

growing in popularity include flexitarianism and

vegetarianism. Flexitarians are identified as those

who have decided to include more vegetables

in their diet and cut back on meat, not eliminate

it. The vast majority of vegetarians who have

eliminated meat will accept eggs as a viable

protein option. Eggs can supply a valuable source

of high-quality protein for vegetarian or flexitarian

meals. According to Mintel, 12 percent of global

new product launches in 2013 were labeled

“vegetarian.” Yet, despite the popularity of protein,

less than one percent of food and drink products

launched globally carried both a “vegetarian” and

“high-protein” claim.31

There will always be special market segments that

can benefit from the protein eggs offer. Gluten free

is predicted to grow through 2018 and eggs supply

functionality in addition to supplementing protein

lost when wheat flour is replaced with gluten-free

alternatives. While eggs in the shell are naturally

gluten free and are not a genetically modified

(GM), or bioengineered food, formulators should

check with their egg suppliers about the GM status

of other ingredients that are sometimes added

to egg products to enhance functionality.

Egg ingredients offer flexibility to manufacturers

who are able to select from dried, liquid or

frozen versions of whole eggs, egg yolk or egg

white, depending on processing parameters and

functional requirements. For example, applications

such as breakfast sandwiches or bowls can use

prepared egg products that have been scrambled,

boiled, or formed into patties.

Flexibility is the word to describe the 20+ functional

properties eggs supply to applications ranging

from appetizers through dessert, with those

functional benefits available from the protein

and/or the lipid content.

In a world with various protein options, REAL Eggs prove that all proteins are not created equal.

REAL Eggs are a readily available, domestically

produced, sustainable, nutrient-rich, functional

source of protein to fulfill nutritional and

processing needs.

20+functionalproperties

Citations

1. Taco Bell. http://www.tacobell.com/Company/newsreleases/new-power-platform_2014 (Accessed March 17, 2015)

2. U.S. Department of Agriculture, Agricultural Research Service. 2014. USDA National Nutrient Database for Standard Reference, release 27 Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl

3. Gundersen C. Food insecurity is an ongoing national concern. Adv Nutr 2013;4:36-41.

4. IOM (Institute of Medicine). Hunger and Obesity: Understanding a Food Insecurity Paradigm: Workshop Summary. Washington, DC: The National Academies Press. 2011.

5. Larson NI, Story MT. Food insecurity and weight status among U.S. children and families: a review of the literature. Amer J Prev Med 2011;40:166-173.

6. Mintel. U.S. Consumers Have a Healthy Appetite for High Protein Food. http://www.mintel.com/press-centre/food-and-drink/us-consumers-have-a-healthy-appetite-for-high-protein-food-the-us-leads-the-way-in-global-launches-of-high-protein-products (Accessed March 17, 2015)

7. NPD Group. Consumers Want More protein but Many Don’t Know Recommended Daily Amount Needed. https://www.npd.com/wps/portal/npd/us/news/press-releases/consumers-want-more-protein-but-many-dont-know-recommended-daily-amount-needed (Accessed March 17, 2015)

8. Layman DK, Rodriguez NR. Egg protein as a source of power, strength, and energy. Nutr Today 2009;44:43-48.

9. Bendtsen LQ, Lorenzen JK, Bendsen NT, Rasmusssen C, Astrup A. Effect of dairy proteins on appetite, energy expenditure, body weight, and composition: a review of the 2012;28:1151-1156.

10. Rains TM, Leidy HJ, Sanoshy KD, Lawless AL, Maki KC. A randomized, controlled, crossover trial to assess the acute appetitive and metabolic effects of sausage and egg-based convenience breakfast meals in overweight premenopausal women. Nutr J 2-15:14:17.

11. Vander Wal JS, Gupta A, Khosla P, Dhurandhar NV. Egg breakfast enhances weight loss. Int J Obes 2008;32:1545-1551.

12. Dhurandhar NV. Breakfast containing egg proteins induces greater satiety compared to a breakfast with lower protein quality. European Congress on Obesity 2012. Lyon, France. May 12, 2012.

13. O’Neil CE, Nicklas TA, Fulgoni VL 3rd. Nutrient intake, diet quality and weight/adiposity parameters in breakfast patterns compared with no breakfast in adults: National Health and Nutrition Examination Survey 2001-2008. J Acad Nutr Diet 2014;114(supplement):S27-S43.

14. Leidy HJ, Ortinau LC, Douglas SM, Hoertel HA. Beneficial effects of a higher-protein breakfast on the appetitive, hormonal, and neural signals controlling energy intake regulation in overweight/obese, “breakfast-skipping,” late-adolescent girls. Am J Clin Nutr 2013;97:677-88.

15. Fallaize R, Wilson L, Gray J, Morgan LM, Griffin BA. Variation in the effect of three different breakfast meals on subjective satiety and subsequent intake of energy at lunch and evening meal. Eur J Nutr 2013;52:1353-1359.

16. Bi H, Gan Y, Yang C, Chen Y, Tong X, Lu Z. Breakfast skipping and the risk of type 2 diabetes: a meta-analysis of observational studies. Public Health Nutr 2015; Feb 17:1-7 [Epub ahead of print]

17. Dhurandhar EJ, Dawson J, Alcorn A, Larsen LH, Thomas EA, Cardel M, Bourland AC, Astrup A, St-Onge MP, Hill JO, Apovian CM, Shikany JM, Allison DB. The effectiveness of breakfast recommendations on weight loss: a randomized controlled trial. Am J Clin Nutr. 2014;100(2):507-513.

18. McCrory MA. Meal skipping and variables related to energy balance in adults: a brief review, with emphasis on the breakfast meal. Physiol Behav 2014;134:51-54.

19. International Food Information Council. International Food Information Council Foundation 2014 Food & Health Survey. The Pulse of America’s Diet: From Beliefs to Behaviors. ww.foodinsight.org/sites/default/files/2014%20Food%20and%20Health%20Survey%20Full%20Report.pdf (Accessed March 17, 2015)

20. Mamerow MM, Mettler JA, English KL, Casperson SL, Arentson-Lantz E, Sheffield-Moore N, Layman DK, Paddon-Jones D. Dietary protein distribution positively influences 24-h muscle protein synthesis in healthy adults. J Nutr 2014; 144:876-880.

21. Paddon-Jones D, Rasmussen BB. Dietary protein recommendations and the prevention of sarcopenia. Curr Opin Clin Nutr Metab Care 2009;12:86-90.

22. Schilp J, Kruizenga HM, Wijnhoven HA, Leistra E, Evers AM, van Binsbergen JJ, Deeg DJ, Visser M. High prevalence of undernutrition in Dutch community-dwelling older individuals. Nutrition 2012;28:1151-1156.

23. Paddon-Jones D, Short KR, Campbell WW, Volpi E, Wolfe RR. Role of dietary protein in the sarcopenia of aging. Am J Clin Nutr 2008;87:1526S-1566S.

24. World Health Organization. Ageing. http://www.who.int/topics/ageing (Accessed February 24, 2015)

25. Nutrition’s Role in Sarcopenia Prevention. By Becky Dorner, RD, LD, and Mary Ellen Posthauer, RD, LD, CD. Today’s Dietitian (14) No. 9, 62.

26. Moore DR, Churchward-Venne TA, Witard O, Breen L, Burd NA, Tipton KD, Phillips SM. Protein ingestion to stimulate myofibrillar protein synthesis requires greater relative protein intakes in healthy older versus younger men. J Gerontol A Biol Sci Med Sci 2015;70:57-62.

27. Churchward-Venne TA, Breen L, Phillips SM. Alterations in human muscle protein metabolism with aging: Protein and exercise as countermeasures to offset sarcopenia. Biofactors 2014;40:199-205.

28. Sura L, Madhavan A, Carnaby G, Crary MA. Dysphagia in the elderly: management and nutritional considerations. Clin Interv Aging 2012; 7:287-298.

29. Institute of Medicine (US) Food Forum. Providing Healthy and Safe Foods As We Age: Workshop Summary. Washington (DC): National Academies Press (US); 2010.

30. Buendia JR, Bradlee ML, Singer MR, Moore LL. Diets higher in protein predict lower high blood pressure risk in Framingham offspring study adults. Am J Hypertens, 2015; 28:372-379.

31. Mintel. Numbers of global vegetarian food and drink product launches double between 2009 and 2013. http://www.mintel.com/press-centre/food-and-drink/number-of-global-vegetarian-food-and-drink-product-launches-doubles-between-2009-and-2013 (Accessed February 24, 2015)

“REAL Eggs: Not all proteins are created equal” | 9

10 | American Egg Board

Additional White Papers from AEBThe American Egg Board is committed to providing the food processing industry with the most recent and up-to-date information as it relates to consumer trends and scientific information used in the development of applications where eggs play a role. Much has been written on the unique and irreplaceable benefits of eggs in applications such as baked goods, sauces and dressings and prepared foods. We invite you to download our other white papers:

The Egg and Clean Labeling

The American Egg Board studies the effects of The Egg and Clean Labeling,

focusing on the relevance and importance of eggs in today’s clean label

marketplace and their power to enhance and protect your food...

Download our Clean Label white paper at AEB.org/RealEggs

REAL Eggs are GMO-Free

The good news for food formulators is that according to USDA, eggs are not

a genetically modified (GM), or bionengineered food. This applies both to shell

eggs and the eggs used for further processed products. We explore the science…

Download our GMO-Free white paper at AEB.org/GMO-Free

Gluten-Free Solutions Begin with REAL Eggs

The right ingredients create delicious gluten-free foods with great texture, taste

and appearance; and compliant with FDA regulations for this product category.

REAL Eggs are gluten-free and provide a stellar functional profile…

Download our Gluten-Free white paper at AEB.org/GlutenFree

The Egg and Sustainability

‛The Egg and Sustainability’ white paper summarizes a 50-year landmark study of

the environmental impact of the U.S. Egg Industry. Improved production practices

have led to healthier hens and lower resource use…

Download our Sustainability white paper at AEB.org/Sustainability

“REAL Eggs: Not all proteins are created equal” | 11

NOTES:

American Egg Board

American Egg BoardP.O. Box 738

Park Ridge, IL 60068

Phone: 847.296.7043

Fax: 847.296.7007

AEB.org

aeb@aeb.org

© 2015 American Egg Board

About the American Egg Board (AEB)AEB connects America’s egg farmers with those interested about

The incredible edible egg™. For more information, visit AEB.org/RealEggs.

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