Eggs as ingredients

It's eggcelent: By Carlos Arcila

Emulsifier

Keeps ingredients mixed

Example: salad dressing

Foam

Adds air

Example: egg whites

thickener

substance added to liquid to make thick

Example: custards (flan)

Binding agent

holds ingredients together

Example: Meatloaf

Interfering agent

Keeps food creamy

Example: honey

Structure agent

Adds structure to baked goods

Example: eggs

Nutrient additive

Makes more nutritious

Example: custards

Flavoring additive

Adds flavor

Example: salt

Coloring agent

Adds color

Example: pudding