Egg - the ingredient with a wide variety of uses
For several decades, we have had the privilege of working with the pharmaceuticals industry. It is thanks to the high quality and traceability of our raw materials, our careful checks of our suppliers and our constant and ongoing efforts to deliver a really good product every time that we have gained this trust. To us, this is a source of both pride and joy.
A nutritious food
Eggs are a rich source of high-quality, climate-smart protein. Their high content of polyunsaturated, monounsaturated and saturated fats matches general recommendations almost perfectly, and they are packed full of vitamins and minerals. Their nutritional values become even more attractive, however, when we see that they contain lots of the nutrients that many people need more of, such as vitamin D, vitamin B12, selenium and folate.
Eggs for the pharmaceuticals industry
Eggs have a wide range of applications within the pharmaceuticals industry. Egg yolks are a naturally developed emulsion of fat and water. The egg yolk’s phospholipids play a crucial role in stabilising this mixture. These egg phospholipids’ excellent emulsifying properties are used primarily in intravenous fat emulsions, but they are also beneficial in a number of other pharmaceutical applications. Intravenous fat emulsions are given to patients who cannot eat themselves.
Eggs as part of care for the sick and elderly
Eggs’ high protein, energy and nutrient content and general acceptance by almost all sections of the population – regardless of ethnicity – make them an attractive ingredient in health services and elderly care. In addition, the fact that it is easy to adapt eggs to create foods that are easy to chew and swallow makes them more than attractive; they are an excellent raw material within this product segment.
Eggs in sports nutrition
All eggs are rich in protein, and egg whites are also largely fat- free. Their protein composition almost perfectly corresponds to our needs, and it is absorbed into the body well. Scientific studies have shown that egg proteins support the maintenance and growth of muscle mass effectively. Källbergs supplies egg products to manufacturers of bars, powders and drinks that are consumed by physically active people, those who work out in gyms, professional sportspeople, etc.
Eggs in health foods
Eggs are naturally low in carbohydrates: egg whites are essentially only protein, egg yolks – fat and protein. In addition, of all the macronutrients, protein is believed to give the best feeling of fullness. In all, this means that egg products work well with different diets – for example, a GI or LCHF diet. It is also possible to further improve eggs’ fatty acid composition using special feeds, creating products rich in polyunsaturated omega-3 fatty acids. This is an attractive prospect for other health food products.
Many people are mindful of their cholesterol levels and believe that they should not eat too many eggs. However, there is no scientific evidence to suggest that egg consumption leads to an increased risk of cardiovascular disease in healthy individuals. Cholesterol is, to some extent, ingested through food, but the greatest quantities of cholesterol are synthesised in the body. The body also has its own regulatory mechanism, by which cholesterol production decreases if food containing cholesterol is consumed. As long as you follow a varied diet, you can eat eggs and egg products liberally without concern.