Eggs as ingredients
Katherine kilroy
Functions, descriptions, and food products
- Emulsifiers keeps ingredients mixed.
- Foam is used to add air to foods
Thickener
- Heat causes eggs to coagulate(thicken)
Coloring agent
- Adds color to appeal
Structure agent
- Allows it to hold shape
- Binding agents hold together ingredients
- Interfering agents keeps ice crystals from forming
- Nutrient additive is important to food products
- Flavoring agent adds flavor for taste