Glazing: provide a shiny brown appearance for baked products (baked products, pastries)
Clarifying: Mixing a cloudy hot liquid with beaten eggwhite will result in the unwanted particles being entrapped in coagulated eggwhite. (soups, stocks)
Garnishing: provide colour ans shape (salads, canapes)
Setting: coagulate upon heating and set the filling (quiches, custard tarts)
Coating: help coating such as breadcrumbs to stick to food (schnitzles, cutlets)
Stabilising: eggwhite coats sugar crystals or air bubbles, stopping either large sugar crystal formation or large crystal formation. (confectionery, ice-cream, sorbets)
What is being lactose intolerance mean?
It occurs when an individual has difficulty digesting lactose, the major carbohydrate in milk. in someone who is lactose intolerant, the body produces insufficent lactase, the enzyme, the enzyme that braks lactose into glucose and galactose