function of eggs of eggsfuncc. em emulsifying agent an ingredient that keeps oil droplets suspended...
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Function of eggsof EggsFuncc
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EmEmulsifying AgentAn ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion
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Incorporating air/ Leavening agentAg
When air is beaten into egg whites, a foam is formed
that can be used to give structure to foodsent
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Meringues
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Marshmallows (handmade)
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ThickenerEggs are added to some cooked foods where heat cause the egg to
coagulate & thicken the food.
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Binding/coatingAn ingredient used to hold other foods together
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coating
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Interfering Agent Eggs interfere with formation of ice and sugar
crystalsent
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AdNutrient additiveAddition of eggs increases nutrient value
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Flavoring additiveAddition of eggs makes the food taste richer
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Coloring AgentAddition of eggs makes the food more yellow in color