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Function of eggs of EggsFuncc

Function of eggs of EggsFuncc. Em Emulsifying Agent An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion

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Page 1: Function of eggs of EggsFuncc. Em Emulsifying Agent An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion

Function of eggsof EggsFuncc

Page 2: Function of eggs of EggsFuncc. Em Emulsifying Agent An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion

EmEmulsifying AgentAn ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion

Page 3: Function of eggs of EggsFuncc. Em Emulsifying Agent An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion

Incorporating air/ Leavening agentAg

When air is beaten into egg whites, a foam is formed

that can be used to give structure to foodsent

Page 4: Function of eggs of EggsFuncc. Em Emulsifying Agent An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion
Page 5: Function of eggs of EggsFuncc. Em Emulsifying Agent An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion

Meringues

Page 6: Function of eggs of EggsFuncc. Em Emulsifying Agent An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion

Marshmallows (handmade)

Page 7: Function of eggs of EggsFuncc. Em Emulsifying Agent An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion

ThickenerEggs are added to some cooked foods where heat cause the egg to

coagulate & thicken the food.

Page 8: Function of eggs of EggsFuncc. Em Emulsifying Agent An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion

Binding/coatingAn ingredient used to hold other foods together

Page 9: Function of eggs of EggsFuncc. Em Emulsifying Agent An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion

coating

Page 10: Function of eggs of EggsFuncc. Em Emulsifying Agent An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion

Interfering Agent Eggs interfere with formation of ice and sugar

crystalsent

Page 11: Function of eggs of EggsFuncc. Em Emulsifying Agent An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion

AdNutrient additiveAddition of eggs increases nutrient value

Page 12: Function of eggs of EggsFuncc. Em Emulsifying Agent An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion

Flavoring additiveAddition of eggs makes the food taste richer

Page 13: Function of eggs of EggsFuncc. Em Emulsifying Agent An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion

Coloring AgentAddition of eggs makes the food more yellow in color