FOOD TECHNOLOGY

Detailed explanation-1: -Mayonnaise is a classic example of emulsification; it is mixture of oil and vinegar or lemon juice that is emulsified by the addition of egg yolk, which contains the emulsifier lecithin. Emulsifiers are also found in egg white, gelatin, skim milk and mustard.

Detailed explanation-2: -In certain applications whole eggs and egg yolks also increase the volume of foods through the process of aeration, including some baked goods and dairy desserts such as ice cream and custard.

Detailed explanation-3: -The process of aerating involves incorporating air into foods and is quite possibly my favourite uses for eggs! Examples include sponges, mousses and soufflé. Aeration is commonly associated with egg whites, which can be whipped by themselves to expand and create volume.