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 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.

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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:

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2  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

3  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

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7  Heat causes egg proteins to thicken (coagulate)  Because of this property eggs are used to thicken foods such as sauces, custards, and puddings

8  Eggs act to hold ingredients together  Meatloaf is an example of eggs used in this way

9  Frozen desserts like ice cream stay creamy because eggs inhibit the formation of large ice crystals which would ruin the texture of the dessert

10  Eggs form the structure of many baked goods.

11  Eggs are used to help a coating adhere to a food

12  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.

13 EGGS ADD A GOLDEN COLOR TO BAKED GOODS

14 Eggs add flavor to many foods


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