S'more Functions of Eggs!
Eggs serve many different purposes in foods.
Emulsifier Keeps ingredients mixed together. Ex. Mayonnaise | Foam Adds air to foods. Ex. Angel Food Cake | Thickener Heat causes ingredients to coagulate (thicken). Ex. Pudding |
Binding Agent Holds together ingredients in foods. Ex. Croquettes | Interfering Agent Inhibits ice crystals from forming, and keeps mixtures creamy. Ex. Sherbet | Structure Agent Adds structure to foods. Ex. Baked Goods |