Eggs as ingredients
By: Kaitlin Kirkley
Emulsifiers
Emulsifiers hold mixture together hat do not normally mix together
Mayonnaise is an example of an emulsifier
Foams
Foams add air in to the food
Examples are sponge cakes, soufflés, and meringues
Thickeners
Thickeners cause eggs to coagulate
Examples are custards of pudding
Binding agents
Hold ingredients in food together
Examples are meat loaf and croquettes
Interfering agent
Inhibit the formation of large ice crystals
Examples are ice cream and sherbet
Structure agent
Substituting eggs for egg whites for health purposes
Nutrient additive
Added nutrients to food products for flavor
Examples are cakes
Color additives
Eggs help give the food appealing colors
Examples are baked goods