2 Emulsifying AgentsAn emulsion is a mixture that forms when you combine liquids that do not ordinarily mixTo keep the liquids from separating you need an emulsifying agentEgg yolk is an excellent emulsifying agent. The yolk surrounds the oil droplets to keep them suspended
3 Foams – Incorporating Air Foams are used to add air to foodsWhen you beat air into egg whites, many air cells formAs the beating continues, the cells become smaller and more numerous as a result the foam thickensFoams – Incorporating Air
7 Thickener Heat causes egg proteins to thicken (coagulate) Because of this property eggs are used to thicken foods such as sauces, custards, and puddings
8 Binding Agent Eggs act to hold ingredients together Meatloaf is an example of eggs used in this way
9 Interfering AgentFrozen desserts like ice cream stay creamy because eggs inhibit the formation of large ice crystals which would ruin the texture of the dessert
10 StructureEggs form the structure of many baked goods.
11 CoatingEggs are used to help a coating adhere to a food
12 NutrientsEggs are a nutrient dense food and contain essential amino acids as well as many vitamins and minerals.They are quick and easy to prepare for a nutritious meal or contribute nutrients to food products.
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