Transcript Function of Eggs

FUNCTIONS OF EGGS
EMULSIFYING AGENTS
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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
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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
FOAMS – INCORPORATING AIR
FOAMY STAGE
SOFT PEAK STAGE
STIFF PEAK STAGE - MERINGUE
THICKENER
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Heat causes egg
proteins to thicken
(coagulate)
Because of this property
eggs are used to
thicken foods such as
sauces, custards, and
puddings
BINDING AGENT
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Eggs act to hold
ingredients together
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Meatloaf is an example
of eggs used in this way
INTERFERING AGENT
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Frozen desserts like ice
cream stay creamy
because eggs inhibit the
formation of large ice
crystals which would ruin
the texture of the dessert
STRUCTURE
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Eggs form the structure
of many baked goods.
COATING
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Eggs are used to help a
coating adhere to a food
NUTRIENTS
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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.
EGGS ADD A GOLDEN COLOR TO BAKED
GOODS
COLOR
FLAVORING
Eggs add flavor to many
foods