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