The basic components of the eggs
are from the outside to the inside
- Egg yolk or le jaune d'oeuf or vitellus 25% - Egg whites or le blanc d'oeuf or albumen 61.5%
Fresh eggs contains 67% water and 11% of mineral salts and 23% organic material (12% protein and 11% fat)
1 - egg whites:
- Constant pH of fresh egg whites is close to 7.4
- Proteins, consisting of egg whites are:
1-1 - Ovalbomin or ovalbumine: having a ratio of 60% of spawned eggs. Consists of amino acids balanced. Has the advantages of jelly and mousse property 2-1 - conalbumin conalbumine: molar mass is doubled for Ovalbomin. Has the advantage of curbing some bacteria. Easy analysis of heat 3-1 - Eufemkoid ovimecoide: or glycoprotein. Dissolves well in acid. Degrades the heat 4-1 - Eufemsin ovomessune: is a glycoprotein. To Aivob in distilled water but become solvent in the presence of salt., Who is also heat resistant. Fixed acidity is pH = 7., An official on the stability of mousse 2 - Egg yolks: consists of 1-1 - Fosvetan PHOSVETINE: is phosphofructo However, a saver of phosphorus for the fetus and also is a source of iron 2-1 - Lipo laps LIPOVETILLINE: a of HDL Mvsafar type Qila. Its Albrooatin content 20% (two-thirds of phosphodiesterase Lebed and third, however mild) 3-1 - Lipo Vtlinen lipovetillinine: LDL represents. Contains high levels of fat (two-thirds of the fat and 4% of the chlorine and third from Alfosfo but
- Egg yolk or le jaune d'oeuf or vitellus 25% - Egg whites or le blanc d'oeuf or albumen 61.5%
Fresh eggs contains 67% water and 11% of mineral salts and 23% organic material (12% protein and 11% fat)
1 - egg whites:
- Constant pH of fresh egg whites is close to 7.4
- Proteins, consisting of egg whites are:
1-1 - Ovalbomin or ovalbumine: having a ratio of 60% of spawned eggs. Consists of amino acids balanced. Has the advantages of jelly and mousse property 2-1 - conalbumin conalbumine: molar mass is doubled for Ovalbomin. Has the advantage of curbing some bacteria. Easy analysis of heat 3-1 - Eufemkoid ovimecoide: or glycoprotein. Dissolves well in acid. Degrades the heat 4-1 - Eufemsin ovomessune: is a glycoprotein. To Aivob in distilled water but become solvent in the presence of salt., Who is also heat resistant. Fixed acidity is pH = 7., An official on the stability of mousse 2 - Egg yolks: consists of 1-1 - Fosvetan PHOSVETINE: is phosphofructo However, a saver of phosphorus for the fetus and also is a source of iron 2-1 - Lipo laps LIPOVETILLINE: a of HDL Mvsafar type Qila. Its Albrooatin content 20% (two-thirds of phosphodiesterase Lebed and third, however mild) 3-1 - Lipo Vtlinen lipovetillinine: LDL represents. Contains high levels of fat (two-thirds of the fat and 4% of the chlorine and third from Alfosfo but
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