Grant their wishes: 20% off $150+ with code GOGOGIFTS. Go, go, gifts » details
Enter code GOGOGIFTS at checkout. Offer valid through 11:59pm ET 12/11/16. U.S. only. Certain restrictions and exclusions apply.
🔕 🔔
Loading…

My Basket ()

All questions

Does "fining" homemade bone broth using egg whites alter the nutritional value of the broth in any way?

I make my own bone broth and sometimes I "fine" it using egg whites, to get a pretty, clear liquid. It occurred to me recently that the process of fining may be removing valuable protein, since it takes away the particles. Some of the articles I have read about fining (written by cooks, but not nutritionists) refer to the process of fining as "removing the protein". My question is: does fining my homemade broth using egg whites diminish the nutritional value of the broth in any way? Thanks in advance.

asked by Sandy hill almost 2 years ago
5 answers 813 views
730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added almost 2 years ago

They are speaking of the protein that are little meat and blood bits. I don't do it. I wouldn't want to waste eggs and for me, straining it through a fine mesh strainer and sometimes cheesecloth is all I feel the need to do. I honestly don't really see the purpose unless you are working in a high end restaurant. Even then, I doubt many do that.

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added almost 2 years ago

I haven't seen any chemical analyses but think that clarifying stocks does alter the nutritional content a bit. It certainly robs some of the flavor--that's why some chefs use additional meat in their clarification processes instead of just relying on the egg whites. There are times that a crystal-clear broth is just what you need, but for me, those are special occasions.

43ec0e5d 05aa 4b9a 91a7 330106929a13  open uri20141011 10357 155i1cb
added almost 2 years ago

What is happening here is as proteins are unfolding (denaturing) and clumping together (coagulating) they form intricate networks of protein chains and bundles. As a result macromolecules such as protein and fat are caught up in the mix and can be easily strained because of the large particle size. Though gelatin is a more effective method. See the filtration method outlined in the article here: http://en.wikipedia.org...

Nutritionally there is a loss of protein and fat, leaving smaller particles (like flavor compounds) unaffected. However, the amount of protein in the broth is not substantial. Better a clear broth than a little more protein in my opinion.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added almost 2 years ago

I'm sorry, but I disagree. I get all of your science stuff, but better a clear broth than a little more protein. I disagree. I prefer a good bone broth.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 2 years ago

Thanks, Nate, for pointing me to the wikipedia article. It clarifies a lot (pun intended). I am still seeking an answer which numerically quantifies (in %) the loss of protein using the egg white fining process, beyond the general descriptors of "not substantial" or "a lot". I am not at all interested in using the gelatin process, even though it is interesting to know about, because no matter how I plan to use the finished broth, I prefer the mouthfeel and health benefits (collagen) when the gelatin remains. I will follow the threads in Wiki. Maybe even more info there.