Egg white is the most efficient at aeration but you can use whole egg and yolk for this purpose as well. Egg products can also be purchased which contain whipping agents to enhance foam formation. . Eggs coagulate, that is they convert from liquid to solid or semi-solid state, usually by the process of heating to a certain temperature. This is a very useful property for binding in products such as meat loaves, formed meat and poultry products and for natural thickening of custards and pie fillings. The temperature of coagulation can be controlled by adjusting pH, adding salts and other ingredients. .
Egg yolk is the hero in the emulsification area.
Emulsification is the stabilization of the suspension of one liquid in another. Both protein and lipids contribute to the emulsifying properties of whole eggs and yolks. Mayonnaise is the classic example of egg emulsification but eggs play a crucial role in emulsifying fat and liquids in all kinds of baked products, as well. . The golden yellow color of egg yolk derives from the fat-soluble carotenoids in the lipid portion of lipoproteins. This rich color means quality to consumers and the anticipation of good flavor in such products as pasta, mayonnaise and cakes. .