Functions of Eggs

By: Logan Teeter

Emulsifier: Formed when two things are combined that don't normally mix.


Ex: Ice Cream


Foam: Small bubbles formed on a liquid caused by fermentation.

Ex: whipped cream


Thickener: Added to a liquid to make it firmer

Ex: Soup


Binding Agent: Makes a loose mixture stick together

Ex: Meat Loaf


Interfering Agent: Added to prevent crystallization

Ex: Candy


Structure Agent: Keeps mixture in place and stable

Ex: Cornstarch


Nutrient Additive: Add nutrients that were lost

Ex: Pudding


Flavoring Additive: Adds flavor that was lost

Ex: Custard


Coloring Agent: Changes color of food

Ex: Bread