Delicious Eggs




Mixture that forms when you combine liquids that ordiniarily do not mix.


Used to add air to foods; to avoid loss of air, quickly but gently blend other ingredients to the egg whites


Heat that causes egg proteins to thicken
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Binding Agent

Eggs act like this to hold together the ingredients in foods.

Interfering Agent

Frozen desserts that stay creamy because the eggs in them act as this.

Structure Agent

Eggs add structure to baked products

Nutrient Additive

Eggs contribute important nutrients to food products
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Flavoring Additive

Add flavor to foods
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Coloring Agent

Give and appealing color to the interior of baked goods
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