function of eggs of eggsfuncc. em emulsifying agent an ingredient that keeps oil droplets suspended...
Post on 31-Mar-2015
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Function of eggsof EggsFuncc
EmEmulsifying AgentAn 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
Meringues
Marshmallows (handmade)
ThickenerEggs are added to some cooked foods where heat cause the egg to
coagulate & thicken the food.
Binding/coatingAn ingredient used to hold other foods together
coating
Interfering Agent Eggs interfere with formation of ice and sugar
crystalsent
AdNutrient additiveAddition of eggs increases nutrient value
Flavoring additiveAddition of eggs makes the food taste richer
Coloring AgentAddition of eggs makes the food more yellow in color
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