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Functions of Eggs

Functions of Eggs. Emulsifying Agents. An emulsion is a mixture that forms when you combine liquids that do not ordinarily mix To keep the liquids from separating you need an emulsifying agent

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Functions of Eggs

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  1. Functions of Eggs

  2. Emulsifying Agents • An emulsion is a mixture that forms when you combine liquids that do not ordinarily mix • To keep the liquids from separating you need an emulsifying agent • Egg yolk is an excellent emulsifying agent. The yolk surrounds the oil droplets to keep them suspended

  3. Foams – Incorporating Air Foams are used to add air to foods When you beat air into egg whites, many air cells form As the beating continues, the cells become smaller and more numerous as a result the foam thickens

  4. Foamy stage

  5. Soft Peak Stage

  6. Stiff peak Stage - Meringue

  7. Thickener Heat causes egg proteins to thicken (coagulate) Because of this property eggs are used to thicken foods such as sauces, custards, and puddings

  8. Binding Agent Eggs act to hold ingredients together Meatloaf is an example of eggs used in this way

  9. Interfering Agent Frozen desserts like ice cream stay creamy because eggs inhibit the formation of large ice crystals which would ruin the texture of the dessert

  10. Structure Eggs form the structure of many baked goods.

  11. Coating Eggs are used to help a coating adhere to a food

  12. Nutrients Eggs are a nutrient dense food and contain essential amino acids as well as many vitamins and minerals. They are quick and easy to prepare for a nutritious meal or contribute nutrients to food products.

  13. color Eggs add a golden color to baked goods

  14. Flavoring Eggs add flavor to many foods

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