Functions of Eggs

What is an "Emulsion"?

• Oil & Water

• Combining two or more liquids that form a mixture, that don't normally mix.

Examples of an Emulsion are...

• Mayonnaise, Hollandaise and Salad dressing.

• Oil & Water

Foams are used as leavening agents to help products rise and provides structure. Examples are

• Angel Food Cake

• Apple Pie

• Bread

Heat added to Egg proteins that coagulate are used as a

• Emulsifier

• Thickener

• Leavening Agent

Meatloaf uses Eggs, to help meat and bread crumbs hold together, when the protiens coagulates when cooked. This is call a ?

• Emulsion

• Binding Agent

• Leavening Agent

French Ice Cream uses eggs to add creaminess and help prevent ice crystals from forming. This is call an ?

• Additive

• Interfering Agent

Egg protein that coagulate when cooked help hold cakes, muffins and creampuffs together...The egg provides what?

• Color

• Structure

• Richness

• Tenderness