Presentation on theme: " An emulsion is a mixture that forms when you combine liquids that do not ordinarily mix To keep the liquids from separating you need an emulsifying."— Presentation transcript:
An emulsion is a mixture that forms when you combine liquids that do not ordinarily mix To keep the liquids from separating you need an emulsifying agent Egg yolk is an excellent emulsifying agent. The yolk surrounds the oil droplets to keep them suspended
Foams are used to add air to foods When you beat air into egg whites, many air cells form As the beating continues, the cells become smaller and more numerous as a result the foam thickens
Heat causes egg proteins to thicken (coagulate) Because of this property eggs are used to thicken foods such as sauces, custards, and puddings
Eggs act to hold ingredients together Meatloaf is an example of eggs used in this way
Frozen desserts like ice cream stay creamy because eggs inhibit the formation of large ice crystals which would ruin the texture of the dessert
Eggs form the structure of many baked goods.
Eggs are used to help a coating adhere to a food
Eggs 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.