Promotes flakiness and lightness. Promotes smoothness and creaminess. Eggs Provide structure, elasticity and richness. Act as a thickener and emulsifier. Act as leavening agents when beaten.
Sugar Provides flavor, volume and texture.
Increases tenderness and browning in baked goods. Acts as a preservative in jams, jellies and pickles. Acts as food for yeast. Sodium Provides flavor. Acts as a preservative in cured meats and in brined vegetables.