Eggs as ingredients

By: Kaitlin Kirkley


Emulsifiers hold mixture together hat do not normally mix together

Mayonnaise is an example of an emulsifier


Foams add air in to the food

Examples are sponge cakes, soufflés, and meringues


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Thickeners cause eggs to coagulate

Examples are custards of pudding

Nutrient additive

Added nutrients to food products for flavor

Examples are cakes

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Flavor additives

Certain flavors of eggs added to food

Examples are custards

Color additives

Eggs help give the food appealing colors

Examples are baked goods

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