Eggs as Ingredients
Eggs have plenty of uses in a lot of foods.
Eggs and Thier Uses
Eggs function as emulsifiers, foaming agents, thickeners, binding agents, and interfering agents. They also add structure, nutrients, flavor, and color to foods.
Emulsifiers
Keeps ingredients mixed
Foam
Adds air to food
Thickener
Causes proteins to coagulate
Binding Agent
Holds together ingredients
Interfering Agent
Inhibits formation of large ice crystals
Structural Agent
Adds structure to baked goods
Nutrient Additive
Contributes important nutrients
Flavor Additive
Adds flavor
Coloring Agent
Gives appealing color to the insides of baked goods