Eggs!

Different ways eggs are used

Emulsifier

Description- combines liquids that do not ordinarily combine

Examples- mayonnaise and salad dressing

Foam

Description- whipped egg whites with incorporated air to make a foamy mixture

Example- meringue

Thickener

Description- Heated eggs that coagulate in mixtures to thicken them

Example- custards

Binding agents

Description- hold together ingredients

Example- meatloaf

Interfering agent

Description- inhibits forming of ice crystals

Examples- icecream

Structure agents

Description- add structure to foods

Example- cakes

Nutrient additive

Description- Adds protein, vitamins, and minerals

Examples- egg substitutes

Flavoring additive

Description- adds flavor

Example- bread

Coloring agents

Description- adds appealing colors

Examples- muffins