Incredible Edible Eggs
The Function Of Eggs
Function
Eggs function as emulsifiers, foaming agents, thickeners, binding agents, and interfering agents. They also add structure, nutrients, flavor, and color to foods.
Emulsifier
A mixture that forms when you combine liquids that ordinarily do not mix. Ex: Mayonnaise
Form
Used to add air to foods. Ex: Whip Cream
Thickener
Heat that causes egg proteins to coagulate (thicken) Ex: Puddings
Binding Agent
Holds together the ingredients in foods Ex: MeatLoafs
Interfering Agent
Stays creamy because of the eggs in them Ex: Ice Cream
Structure Agent
Eggs add structure to baked products Ex: muffins
Nutrient Additive
Eggs contribute important nutrients to food products
Flavoring Additive
Eggs add flavor
Coloring Agent
Eggs give an appealing color to the interior of baked goods