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

  • 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