Why are the whits genuine but yolks imitation

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Due to the public desire for cholesterol-free and lower fat eggs, food manufactures have come up with substitutes (e.g. egg beaters) that imitate whole beaten eggs-these substitutes can be scrambled (for scrambled eggs or omelets) and can be used in baking. These substitutes consist of genuine egg whites mixed with an imitation yolk.

a. Why are the whits genuine, but the yolks imitation?

b. Based on your knowledge of egg yolk composition and what the consumer wants, what molecules might food manufactures include in an imitation egg yolk?

Reference no: EM132525656

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