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