Eggstatic
By. Georgie Hasty
Emulsifier
Used to mix oil based products with water based products
EXAMPLES: Alcohol, coconut oil
Foam
Formed by incorporating air by capturing tiny air bubbles
EXAMPLE: Meringue
Thickener
Imparts both a rich flavor and a smooth texture
EXAMPLE: custard
Interfering agent
Interfering with the formation of ice crystals
EXAMPLE: Ice cream
Binding agent
Protein molecules hold ingredients together
EXAMPLE: Flour, eggs, bread crumbs
Structure agent
Add structure to baked products
EXAMPLE: Cakes, Cookies
Nutrient additive
Contribute important nutrients to food products
EXAMPLE: yolks
Flavoring additive
Effects the taste and adds flavors to foods
EXAMPLE: Eggnog (anything with added eggs)
Coloring agent
Gives appealing color to foods
EXAMPLE: anything with eggs added (Macaroons)