Eggs as Ingredients
By: Graham McLaughlin
Emulsifiers
Emulsifiers keep ingredients mixed.
Foods Product:
Mayo, Salad dressing, and Hard meringues.
Thickener
Causes eggs to coagulate (thicken).
Food Products:
Sauces, custards, and puddings.
Binding Agent
Holds together ingredients in food mixtures.
Food Products:
Meat loaf, Cream, Sherbet
Structure Agent
Allows food to hold its size and shape.
Food Products:
Cakes and Muffins
Nutritive Additive
Contributes important nutrients to food products.
Food Products:
Cakes and baked products.
Interfering Agent
Inhibits the formation of ice crystals.
Food Products:
Frozen desserts.
Flavoring Additive
Adds flavor to certain foods.
Food Products:
Custards and puddings.
Coloring Agent
Adds color to food products.
Food Products:
Cakes and muffins.