Eggcelence
Imani Carter
Functions of eggs
The nine major functions of eggs include: emulsifying, foaming, thickening, binding agent, interfering agent, structure agent, nutrition additive, flavoring additive, coloring agent.
Thickener
Heat causes egg protein to coagulate (thicken) I'm n food products like sauces, custards, and puddings.
Binding Agent
Eggs act as a binding agent in meatloaf which means that it holds other ingredients together.
Interfering Agent
Eggs act as interfering agent which is when eggs inhibit the formation of large ice crystal and change the texture, ice cream is the best example of that!
But wait! There's more.
More functions
When eggs act as an emulsifier the mixture that forms when a person combines liquids that do not mix, an example would be oil and water being mixed. Eggs also serve as a foaming agent, they are used to add air to foods, an example are sponge cakes . Eggs can be used as a structure agent which means it adds structure, baked desserts are a perfect example of that. Eggs can be used as a nutrient additive to add protein, vitamins, and minerals. Omelets are a great example of eggs acting as a nutrient additive. In foods like omelets, pies, and cakes eggs also serve as a flavoring additive and coloring agent. The eggs add a specific flavor and appealing color which gives the foods such an eggcelent taste.