Egg ingredients

By : Abbey Grogin

Emulsifier

Mixtures that form when you combine liquids that ordinarily do not mix or can separate mixtures

Foam

Used to add air into them

Thickener

Heat causes egg proteins to coagulate

Binding agent

That hold together the ingredients in foods.

Interfering agent

Prevents ice crystals

Structure agent

For added structure to baked products

Nutrient additive

Contribute important nutrients to food products

Flavoring additive

Give a more noticeable taste

Color agent

Give certain color to food and a appealing color to the interior of baked goods