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

EmEmulsifying AgentAn 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

Meringues

Marshmallows (handmade)

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

coagulate & thicken the food.

Binding/coatingAn ingredient used to hold other foods together

coating

Interfering Agent Eggs interfere with formation of ice and sugar

crystalsent

AdNutrient additiveAddition of eggs increases nutrient value

Flavoring additiveAddition of eggs makes the food taste richer

Coloring AgentAddition of eggs makes the food more yellow in color