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Function of eggs of EggsFuncc. Em Emulsifying Agent An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion.

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Presentation on theme: "Function of eggs of EggsFuncc. Em Emulsifying Agent An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion."— Presentation transcript:

1 Function of eggs of EggsFuncc

2 Em Emulsifying Agent An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion

3 Incorporating air/ Leavening agent Ag When air is beaten into egg whites, a foam is formed that can be used to give structure to foods ent

4

5 Meringues

6 Marshmallows (handmade)

7 Thickener Eggs are added to some cooked foods where heat cause the egg to coagulate & thicken the food.

8 Binding/coating An ingredient used to hold other foods together

9 coating

10 Interfering Agent Eggs interfere with formation of ice and sugar crystals ent

11 Ad Nutrient additive Addition of eggs increases nutrient value

12 Flavoring additive Addition of eggs makes the food taste richer

13 Coloring Agent Addition of eggs makes the food more yellow in color


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