Egg Functional properties
Eggs are used in food manufacturing for
various purposes.
- Adhesion/Binding
- Aeration/Foaming
- Coagulation/Thickening
- Emulsification/Mouthfeel
- Crystallization Control/Freezability
- Clarification
- Whipping ability
- Browning/Color
- Flavor
- Tenderization/Texture
- Coating
- Humectancy/Insulation/Moisturizing
- Nutrient fortification/Protein enrichment
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