Functional Properties of Eggs

What happens during coagulation?

• heat causes eggs to change from a liquid to solid state

• oil and water separate

• proteins in the egg white are stretched

• oil and water combine

_______ gives good colour and an added element of flavour.

An example of binding using eggs is biscuits.

• True

• False

Emulsification...

• Allows oil and liquids to combine

• Gives a golden colour

• Prevents oil and liquids combining

• Is used to make mayonnaise

An example of aerations is...

• meringues

• victoria sponge

• swiss roll

• whisked sponge