Eggs as Ingredients
Meghan Martin
- Emulsifiers are used to keep ingredients mixed; mayonnaise and salad dressings
- Foams are used to add air to the food; angel food
- Thickeners cause egg proteins to coagulate; custards and puddings
Binding agent
Used to hold together the ingredients; meatloaf and croquettes
Interfering agent
Used to keep the product creamy; ice cream sherbet
Structure agent
Add structure to baked goods; muffins and cakes
- Nutrient additives are important to the food product; custards and puddings
- Flavoring additives are used to add flavor; custards and puddings
- Coloring additives are used to add color; cakes and baked goods