1 Exercise: Sensory Characteristics of Egg Products and Egg Replacers

In the Results Table, fill in the Description column with the brand name of each egg product and replacer. Include additional information that further describes and differentiates the product from others of the same kind. Next, identify from the package if the product is pasteurized or not, and list the ingredients for each egg product or egg replacer. Next, use fresh samples brought to room temperature to evaluate the appearance (color, clarity, and consistency) as well as the aroma of each. Use this opportunity to identify different egg products and egg replacers from their sensory characteristics alone. Two rows are left blank, for the evaluation of additional egg products, if desired.