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
Foam
Adds air to food.
Thickener
Heat causes egg proteins to coagulate.
Coloring agent
Adds color to food
Nutrient additive adds nutrients
Ex: cake
Flavoring additive adds flavor to food
Ex: salt