Content uploaded by S M Zahid Hosen
Author content
All content in this area was uploaded by S M Zahid Hosen on Aug 22, 2015
Content may be subject to copyright.
Advances in Pharmacology and Pharmacy 1(1): 13-17, 2013 http://www.hrpub.org
DOI: 10.13189/app.2013.010103
Artificial and Fake Eggs: Dance of Death
S.M. Zahid Hosen, Swati Paul, Dibyajyoti Saha*
Department of Pharmacy, BGC Trust University Bangladesh, Chittagong
*Corresponding Author: saha.dibyajyoti@gmail.com
Copyright © 2013 Horizon Research Publishing All rights reserved.
Abstract In 21th century, the human being has gained
the ability to make the clone of natural things and one of the
most wonderful examples is fake egg production which is
looked real as the original one. Fake egg or artificial egg is
made by using various types of raw materials, colors and
flavors. Normally eggs provide about six grams of
protein-half of this protein is in the egg white. Most of the
nutrients in eggs are found in yolk. But artificial eggs are full
of chemicals, additives and auxiliary agents. So fake eggs
contain no nutritional values compared to the real eggs. In
China it was claimed in various news that fake eggs are sold
in the local market because of money. The chemicals used
for artificial eggs causes metabolic disorders, brain damage,
liver disease, cancer and many other diseases . So the
productions of fake eggs haven’t any health benefit rather
it’s a chemical hazard. Generally the artificial creation of
natural things doesn’t blessing for human being.
Keywords Fake Eggs, Real Eggs, Chemical Hazard,
Metabolic Disorder, Brain Damage, Cancer
1. Introduction
This treatise attempts to put the alarm on the use of
artificial and fake eggs as surrogates of real eggs in certain
countries due to the lack of nutritional value and the high
content of additives and chemicals with potential harmful
effect on humans. To inform the scientific community and
general people about the bad practices in food industry and
related potential challenges for health is of the highest
relevance. Eggs are highly nutritious foods. One large egg
provides about six grams of protein; about half of this protein
is in the egg white. Egg white is considered an ideal
protein-the one by which all others are measured because it
contains all the essential amino acids in proper proportion for
human nutrition. Of the total fat in eggs, more than half is the
unsaturated variety. Eggs are a significant source of iron,
riboflavin, folate and vitamins B12, D, and E. The iron in egg
yolks, like the iron in meat, is highly bioavailable; egg yolks
may therefore be valuable in the diets of individuals who
may need more iron, such as infants [1]. An egg’s
contribution of vitamin D is noteworthy because the egg is
one of the very few foods that supply this nutrient. About the
only nutrient not found in an egg is vitamin C. Eggs are one
of the best sources of a nutritionally important substance
called choline; the other top sources are milk, liver, and
peanuts. The human body manufactures its own choline, but
it may not always be able to make enough of it to fully meet
the body’s needs. Therefore, dietary sources of choline may
be necessary. Choline is also being investigated for possible
beneficial effects on cognitive function [2]. Eggs add
protein to a person's diet, as well as various other nutrients.
Chicken eggs are the most commonly eaten eggs. They
supply all essential amino acids for humans (a source of
'complete protein'), [3] and provide several vitamins and
minerals, including retinol [4] (vitamin A), riboflavin
(vitamin B2), folic acid (vitamin B9), vitamin B6, vitamin
B12, choline, iron, calcium, phosphorus and potassium.
Although not as abundant as red meats, eggs are a source of
CoQ10 depending on how they are prepared [5]. All of the
egg's vitamins A, D, and E are in the egg yolk. The egg is one
of the few foods to naturally contain vitamin D. A large egg
yolk contains approximately 60 Calories (250 kilojoules);
the egg white contains about 15 Calories (60 kilojoules). A
large yolk contains more than two-thirds of the
recommended daily intake of 300 mg of cholesterol
(although one study indicates the human body may not
absorb much cholesterol from eggs) [6]. The yolk makes up
about 33% of the liquid weight of the egg. It contains all of
the fat, slightly less than half of the protein, and most of the
other nutrients. It also contains all of the choline, and one
yolk contains approximately half of the recommended daily
intake. Choline is an important nutrient for development of
the brain, and is said to be important for pregnant and nursing
women to ensure healthy fetal brain development [7]. The
diet of the laying hens can greatly affect the nutritional
quality of the eggs. For instance, chicken eggs that are
especially high inomega 3 fatty acids are produced by
feeding laying hens a diet containing polyunsaturated fats
and kelp meal. Pasture-raised free-range hens which forage
largely for their own food also tend to produce eggs with
higher nutritional quality in having less cholesterol and fats
while being several times higher in vitamins and omega 3
fatty acids than standard factory eggs [8]. Focusing on the
protein and crude fat content, a 2010 USDA study
determined there were no significant differences of these two
14 Artificial and Fake Eggs: Dance of Death
macronutrients in consumer chicken eggs [9]. Cooked eggs
are easier to digest,[10] as well as having a lower risk of
salmonellosis [11].
2. Food Guide Pyramid in Eggs
In the Food Guide Pyramid, eggs are part of the group of
protein rich foods, officially known as the “Meat, Poultry,
Fish, Dry Beans, Eggs, and Nuts Group”. The Pyramid calls
for two to three servings from this group every day, for a
total of five to seven ounces of meat or its equivalent. One
egg can be substituted for one ounce of meat. One egg
therefore counts as one-third to one-half of a meat group
serving. Now this source of nutritional value is become fake
in several countries like China and Malaysia. Fake egg is full
of chemicals, the main ingredient calcium alginate, at most is
a gel. Alum, gelatin etc are only as additives, auxiliary agents.
There are national standards on the use of additives; the
amount of them is clearly defined. In the artificial eggs they
have become the major components; they are not beneficial
to the human body. Artificial egg has little or no nutrition
value compare with the real egg [12].
Recommendations
1. The National Academy of Sciences, which establishes the
recommendations for nutrient intake in the U.S., says that
550 mg/day and 425 mg/day are adequate intakes of choline
for men and women, respectively. Since a large egg contains
280 mg of choline, it meets more than half of the daily
recommendation.
2. In Spain is recommended 3-4 servings of egg per week.
3. Anatomy and Characteristics of Real
Eggs
Air Cell
The larger end of the egg contains the air cell that forms
when the contents of the egg cool down and contract after it
is laid. Chicken eggs are graded according to the size of this
air cell, measured during candling. A very fresh egg has a
small air cell and receives a grade of AA. As the size of the
air cell increases, and the quality of the egg decreases, the
grade moves from AA to A to B. This provides a way of
testing the age of an egg: as the air cell increases in size, the
egg becomes less dense and the larger end of the egg will rise
to increasingly shallower depths when the egg is placed in a
bowl of water. A very old egg will actually float in the water
and should not be eaten[13].
Egg Shell
Egg shell color is caused by pigment deposition during
egg formation in the oviduct and can vary according to
species and breed, from the more common white or brown to
pink or speckled blue-green. In general, chicken breeds with
white ear lobes lay white eggs, whereas chickens with red ear
lobes lay brown eggs.
Egg White
White is the common name for the clear liquid (also called
the albumen or the glair/glaire) contained within an egg. In
chickens it is formed from the layers of secretions of the
anterior section of the hen's oviduct during the passage of the
egg.[34] It forms around either fertilizedor unfertilized yolks.
The primary natural purpose of egg white is to protect the
yolk and provide additional nutrition for the growth of the
embryo.
Egg white consists primarily of about 90% water into
which is dissolved 10% proteins (including albumins,
mucoproteins, and globulins). Unlike the yolk, which is high
in lipids(fats), egg white contains almost no fat, and the
carbohydrate content is less than 1%. Egg white has many
uses in food, and many others, including the preparation of
vaccines such as those for influenza[14].
Egg Yo l k
The yolk in a newly laid egg is round and firm. As the yolk
ages, it absorbs water from the albumen, which increases its
size and causes it to stretch and weaken the vitelline
membrane (the clear casing enclosing the yolk). The
resulting effect is a flattened and enlarged yolk shape. Yolk
color is dependent on the diet of the hen; if the diet contains
yellow/orange plant pigments known as xanthophylls, then
they are deposited in the yolk, coloring it. Lutein is the most
abundant pigment in egg yolk. A colorless diet can produce
an almost colorless yolk. Yolk color is, for example,
enhanced if the diet includes products such as yellow corn
and marigold petals. Egg yolk oil or egg oil is used for
cosmetics and dermatology [15].
4. Nutritional Value & Acceptable Daily
Intake (ADI) of Real Eggs
The approximately nutritional value of whole & hard
boiled chicken egg (per 100 grams) is energy 647 kj (155
kcal), carbohydrates 1.12 gm, fat 10.6 gm, protein 12.6 gm,
tryptophan 0.153 gm, threonine 0.604 gm, isoleucine 0.686
gm, leucine 1.075 gm, lysine 0.904 gm, methionine 0.392
gm, cystine 0.292 gm, phenylalanine 0.668 gm, tyrosine
0.513 gm, valine 0.767 gm, arginine 0.755 gm, histidine
0.298 gm, alanine 0.700 gm, aspartic acid 1.264 gm,
glutamic acid 1.644 gm, glycine 0.423 gm, proline 0.501 gm,
serine 0.936 gm, water 75 gm, vitamin A 19% and thiamine
(vitamin B1) 0.066 mg (6%). Most of the nutrients in eggs
are found in the yolk. The yolk contains all of the fat-soluble
vitamins (A, D, and E) and most of the other vitamins and
minerals. Protein is found in both the white and the
yolk.Eggs consist of approximately 9.5% eggshell (including
shell membrane), 63% albumin, and 27.5% yolk (Table 1).
The main components are water (75%), proteins (12%), and
lipids (12%), as well as carbohydrates and minerals. The
proteins are distributed throughout the egg, with the majority
Advances in Pharmacology and Pharmacy 1(1): 13-17, 2013 15
found in the egg yolk and egg white, and a small proportion
in the eggshell and shell membrane. The lipids are found
almost exclusively in the egg yolk, mainly in the form of
lipoproteins. Several minerals have also been found in eggs,
most of them in the eggshell. Carbohydrates are a minor egg
component, present throughout the egg, as both free and
conjugated forms, attached to proteins and lipids [16].
5. Ingredients of Artificial Eggs
Artificial or fake eggs have an unusual shape and do not
smell or taste like real ones. Hence, the materials required to
produce artificial eggs were cheap. The composition and
purposes for preparing the artificial eggs are as follows
(Table 2):
Tab l e 1. Component of real eggs
Constituent % (w/v) Major Components (Relative %, w/w)
Egg shell 9.5 (including shell
membrane)
inorganic salts (91.87):
-calcium carbonate (98.4)
-magnesium carbonate (0.8)
-tricalcium phosphate (0.8)
proteins (6.4)
water (1.7)
lipids (0.03)
Egg white 63.0
proteins (9.7±10.6):
ovalbumin (54)
ovotransferrin (12.0)
ovomucoid (11)
ovomucin (3.5)
lysozyme (3.4)
G2 globulin (4.0)
G3 globulin (4.0)
ovoinhibitor (1.5)
ovoglycoprotein (1.0)
ovoflavoprotein (0.8)
ovomacroglobulin (ovostatin) (0.5)
cystatin (0.05)
avidin (0.05)
lipids (0.03)
carbohydrates (0.4 ± 0.9)
ash (0.5 ± 0.6)
Egg yolk 27.5
proteins (15.7±16.6):
spovitellenin (I±VI) (37.3)
lipovitellin apoproteins (40.0)
R-lipovitellin
â-lipovitellin
livetins (9.3)
R-livetin (serum albumin)
â-livetin (R2-glycoprotein)
ç-livetin (ç-globulin)
phosvitin (13.4)
biotin-binding protein (trace)
lipids (32.0 ± 35.0):
triglycerol (66)
phosphatidylcholine (PC) (24)
phosphatidylethanolamine (PE) (2.8)
lysophosphatidylcholine (LPC) (0.6)
sphingomyelin (0.6)
cholesterol (5.0)
others (1.0)
carbohydrates (0.2 ± 1.0)
ash (1.1)
Tab l e 2. Ingredients of artificial eggs
Composition Purpose of use
Glucolactone Solidifier
Benzoic acid Preservative
Calcium Chloride Egg Shell
Cellulose Additive
Alum Softener
Amino Acid Additive
Food coloring “Egg yolk” color
Sodium alginate “Egg white” and “egg yolk”
Gelatin “Egg white” and “egg yolk”
16 Artificial and Fake Eggs: Dance of Death
6. Procedure of Preparing Artificial
Eggs
At first, sodium alginate which has been soaked in
aqueous, adjusting the concentration, stirring evenly. Soon it
will look slightly white and transparent, and should have the
same viscosity as the real egg white. This is the main part of
the “egg”. Separate part of this liquid and then added a small
amount of lemon yellow food coloring, by adjusting the
color depth to look like the color of egg yolk. This is now the
prototype of the “egg yolk”. Then, pure the liquid into egg
yolk shaped container, and promptly add calcium chloride
dissolved in water. The outside of “Egg yolk” rapidly
solidify and form a layer of transparent material. After one
minute, “egg yolk” is formed. The solidified artificial egg
yolk is put into artificial egg white, the egg’s basic “content”
is done. Finally the “egg yolk” and “egg white” are put into
“egg shell” made of calcium carbonate. After seal the
opening, an “egg” produced by raw material and chemicals is
done. The entire production is less than 5 minutes, which is
much more efficient than waiting for a hen to lay an egg [17].
Figure 1. Procedure of preparing artificial eggs
7. Toxicological and Side Effect of
Artificial Eggs
In UK etc. additives have an acceptable daily intake value
(IDA) which is used as a security value for human intake
without health risks. Thus, the side effects must be indicated
based on the overcome of ADI values. The marking of egg
shell is covered by Commission Regulation 1274/91. This
states that ‘Egg shell shall be marked in an indelible colour
resistant to boiling. The product used must comply with the
provisions in force in respect of colouring matters that may
be used in foodstuffs intended for human consumption.’ All
colours listed in Schedule 1 may be used either to decorate
egg shells or to stamp egg shells. Migration of colour from
the shell to the egg would be negligible and, therefore, even
those colours that are listed in Schedule 4, and restricted for
certain uses, may be used for this purpose. For example
erythrosine, which appears to be the colour most commonly
used for this purpose, continues to be permitted.
Consumers as well as professional foodhandlers may be
follow the safe procedures when handling and preparing
eggs and food containing eggs. These procedures are of
particular importance in countries (i.e. UK, Europe etc.)
where there are cases of egg-borne salmonellosis caused by S.
enteritidis. Sometimes calcium carbide is used in
formulation of fake eggs. The calcium carbide which is
hazardous, when ingested, inhaled skin irritant and even
toxic to lungs and mucous membranes. Repeated and
prolonged ingestion may damage certain organs. It produces
acetylene and calcium hydroxide upon moisture contact.
Acetylene a flammable gas that might contain the toxic
impurities of hosphine and arsine. Ca(OH)2 – calcium
hydroxide is irritating to respiratory system to skin and risk
serious damage to eyes. The use of sodium benzoate-it forms
carcinogen benzene when used in combination with
potassium benzoate and ascorbic acid. Combination with
certain food color is known to cause hyperactivity in
children .The alum which is used as medicine but excess
intake may cause irritation of mucous membrane of GIT,
nausea and vomiting [18]. The artificial egg may be
dangerous for human because it’s made of different types of
chemical compound. The composition of artificial eggs can
cause following harm to human that may describe followed:
Tab l e 3. Harmful effect of artificial eggs for human being
Composition Side effects and harms
Glucolactone Metabolism disorder
Benzoic acid Harmful to brain, nerve cell. May cause liver dieses, senile dementia.
Calcium Chloride May cause nerve, liver diseases. May affect ability to produce blood.
Cellulose Metabolism disorder
Alum May cause nerve, liver dieses. May affect ability to produce blood.
Amino Acid Metabolism disorder
Food coloring Sick in the stomach
Sodium alginate Increased Blood Pressure, Poor Bone Health, Congestive Heart Failure
Gelatin Kidney damage
Advances in Pharmacology and Pharmacy 1(1): 13-17, 2013 17
8. Identification of Artificial Eggs
Fake egg’s shell is a little shinier than the real egg, but it is
not very noticeable. When touch the fake egg by hand, it
feels a little rougher than the real egg. Shake the fake egg
will make some noises, because water overflows from the
solid agent. Real egg smells a little like raw meat but fake
egg has no smell like it. Tap the egg lightly. Real egg makes
a more crisp sound than the fake egg. Shortly after opening
the fake egg, egg yolk and egg white will melt together. This
is because the egg yolk and egg white are made of the same
raw materials. When frying a fake egg, the yolk will spread
without being touched [17].
Figure 2. Identification between artificial and real eggs
9. Conclusion
Egg is beneficial for health. It helps to regulate the brain
nervous system, cardiovascular system. New research shows
that, moderate consumption of egg does not have a negative
impact on cholesterol. It also promotes healthy hair, nails
and prevents breast cancer, blood clots, stroke, and heart
attack. But the fake egg which is dishonestly prepared by
man is greatly harmful for a man’s health [19]. The chemical
constituents of fake egg are not beneficial to the human
health. Artificial egg has little or no nutrition value compare
with the real egg. It is harmful to brain, nerve cell, increased
blood pressure, congestive heart failure, kidney damage and
sick in stomach etc. The cost of preparation a fake egg is very
low. We should concern the people about fake egg. We also
should know the necessary steps to identify the fake egg and
people should be informed. If the people concern about the
fake egg one day country will be free from fake egg which is
typically bad for human body.
REFERENCES
[1] Makrides, M., Hawkes, J. S., Newmann, M. A., Gibson, R.A.
(2002) ‘Nutritional effect of including egg yolk in the
weaning diet of breast-fed and formula-fed infants: a
randomized controlled trial’, Am J Clin. Nutr.,
75:1084–1092.
[2] Hasler, C.M. (2000) ‘The changing face of functional foods’,
J Am Coll Nutr., 19: 499S– 506S.
[3] "Food and Agriculture Organization article on eggs". Fao.org.
Archived from the original on 2004-03-07. Retrieved
2010-01-10.
[4] Vitamin A, RAE Content of Selected Foods per Common
Measure, sorted by nutrient content. United States
Department of Agriculture (USDA). 2005. p. 4.
[5] "Natural Sources Of Coenzyme Q10 In Foods".
Livestrong.Com. Retrieved 2013-06-11.
[6] "University Science article on eggs and cholesterol".
Unisci.com. 2001-10-29. Retrieved 2010-01-10.
[7] "Eggs and fetal brain development". Pdrhealth.com.
Retrieved 2010-01-10.[dead link]
[8] Long, Cheryl; Alterman, Tabitha (October/November 2007).
Meet Real Free-Range Eggs. Mother Earth News.
[9] Jones, Deana; Musgrove, Michael; Anderson, K. E.; Thesmar,
H. S. (2010). "Physical quality and composition of retail shell
eggs". Poultry Science 89 (3):
582–587.doi:10.3382/ps.2009-00315. PMID 20181877.
[10] Evenepoel, P; Geypens B, Luypaerts A et al. (October 1998).
"Digestibility of cooked and raw egg protein in humans as
assessed by stable isotope techniques". The Journal of
Nutrition 128 (10): 1716–1722. PMID 9772141.
[11] "Eggs – No Yolking Matter." Nutrition Action Health Letter,
July/August 1997.
[12] Institute of Medicine and National Academy of Sciences
(IOM). (1998). USA: “Dietary reference intakes for folate,
thiamin, riboflavin, niacin, vitamin B12, panthothenic acid,
biotin, and choline”. National Academy Press, Washington
DC.
[13] McGee, Harold (2004). McGee on Food and Cooking.
Hodder and Stoughton. p. 70. ISBN 0-340-83149-9.
[14] Ornithology, Volume 1994 By Frank B. Gill p. 361.
[15] Shell eggs fro m farm to table. USDA Food Safety and
Inspection Service, (2011).
[16] Mine, Y., Kovacs-nolan, J. and Phillips M. (2005) ‘Advances
in the Value of Eggs and Egg Components for Human Health’,
J. Agric. Food Chem. 53: 8421-8431.
[17] Hush, C. ‘How to Identify Fake Chicken Eggs’,China Science
Symposium. April 24th, 2009.
[18] Marvin, K. (2011) ‘Change log, site rules & stuffs’, available
at ‘http://www.foodrecap.net/safety/fake-egg-safety/.
[19] Andrew Bird - Andrew Bird & The Mysterious Production of
Eggs - Review - Stylus Magazine
