Eggs

They come in many sizes.

Emulsifiers

An emulsion is a mixture that forms when you combine liquids that ordinarily do not mix.

Thickener

Heat foams egg proteins to coagulate (thicken).

Foam

Egg foams are used to add air to foods.

Nutrient additive

Eggs contribute important nutrients to food products.

Interfering agent

You can use eggs as binding and interfering agents.

Binding agent

Eggs act as binding and interfering agents.