Eggs as in ingredients

By: Hugh Harvin

Descriptions

Emulsifiers keep ingredients mixed

Ex: Mayonnaise


Structure agent allow it to hold shape

Ex: muffins



Binding agent hold together ingredients

Ex: meatloaf


Interfering agents keep ice crystals from forming

Ex: sherbet

Nutrient additive adds nutrients

Ex: cake


Flavoring additive adds flavor to food

Ex: salt