The increased awareness of the importance of good health and well-being is often linked to low fat/low calorie nutritious diets. Eggs add protein to one’s diet, as well as various other nutrients. They supply all essential amino acids and provide several vitamins and minerals, including: vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium. All of the egg’s vitamin A, D and E is in the egg yolk.
Eggs also play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more.
Choline, like folate, is a nutrient that helps with brain and memory development. It is an essential nutrient that is required for life’s most basic functions, such as normal cell activity, liver function and transporting nutrients throughout the body. (source: www.cholineinfo.org)
According to research conducted by a British researchers, concerns over egg consumption and higher cholesterol are unfounded. The link between the consumption of eggs and elevated cholesterol levels (hypercholesterolaemia), which ultimately could lead to cardiovascular disease, is based on out-dated information, according to Professor Bruce Griffin from the University of Surrey, UK.
In the past it was thought that people should limit the number of eggs they eat because they contain dietary cholesterol, but recommendations on limiting egg consumption have now been relaxed by heart and health advisory groups in both the US and UK, including the British Heart Foundation and the Food Standards Agency.
Over 30 years of prospective epidemiological surveys of CHD risk have consistently found no independent relationship between dietary cholesterol or egg consumption and CHD risk1 . In addition, there is strong evidence showing that the effects of cholesterol-rich foods on blood cholesterol are small and clinically insignificant in comparison with the effects of dietary saturated fatty acids (SFA). SFA influence the level of circulating low density lipoprotein (LDL)-cholesterol to a much greater extent than dietary cholesterol in foods such as eggs.2 (souce www.nutritionandeggs.co.uk)
it was said in Nutrition Bulletin.
SANOVO is offering a range of solutions that improve the qualities and functions in mayonnaise, dressing and sauce products. Backed by scientific documentation, our tailored egg-based solutions add nutritional value and cover many food industry needs, performing an essential function in countless applications.
Result: highly functional stabiliser systems designed to offer solutions for the production of fine food products. All solutions can be fine-tuned to meet specific customer requirements with regard to viscosity, consistency, mouth feel and other characteristics. For individual requirements and specific product needs we are ready to assist.
Feel free to contact your local office or our R&D Centres!