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Function of eggs of EggsFuncc
EmEmulsifying Agent An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion
Incorporating air/ Leavening agentAg When air is beaten into egg whites, a foam is formed that can be used to give structure to foodsent
Thickener Eggs are added to some cooked foods where heat cause the egg to coagulate & thicken the food.
Binding/coating An ingredient used to hold other foods together
Interfering Agent Eggs interfere with formation of ice and sugar crystalsent
AdNutrient additive Addition of eggs increases nutrient value
Flavoring additive Addition of eggs makes the food taste richer
Coloring Agent Addition of eggs makes the food more yellow in color
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