### food | food product:

Egg white
* are cholesterol free
  - fat-free
  - more likely than yolks to cause an allergic reaction
  - nutritious and can be consumed without restriction
* are the glue that makes the sugar stick to the flower
  - leanest protein source available and contain no fat or cholesterol
  - used to help make a light, airy
* can cause a serious vitamin deficiency in cats, as does a diet of nothing but tuna.
* cause the souffle to rise, producing the light fluffy consistency.
* contain a protein which ties up the vitamin, biotin
  - an enzyme which destroys the vitamin biotin
* contain no cholesterol and can be used freely
  - fat or cholesterol and can be eaten often
* have a great ability to expand and give volume
  - lot of protein
  - no cholesterol and are an excellent source of protein
* have no fat and no cholesterol
  - or cholesterol and have slightly more than half the protein of an entire egg
  - the same coating and gelling properties as whole eggs
* is ingredients
  - liquids
  - part of eggs
* whip more readily at room temperature than at refrigerator temperature.
+ Baking
  * These are all mixed together to create dough or batter, which is then put into a pan or a sheet and heated. Leavening agents produce gas that becomes trapped in the dough. This makes it rise. Shortening makes doughs more easily workable and the bread that comes out in the end more soft and tender. Egg whites are used to help make a light, airy.

### food | food product:

Egg yolk
* Every egg yolk has a white disc called a blastoderm.
* Most egg yolks have properties.
* add tenderness and color to baked goods.
* are a good source of iron.
* are a rich source of lutein, as is spinach
  - vitamin A regardless of color
  - also a source of iron
* are one of the best food sources of dietary cholesterol
  - few foods that contain Vitamin D naturally
* commonly used emulsifier.
* contain an abundant supply of cholesterol for the new cells of the developing chicks
  - choline, which aids in the formation of a neurotransmitter linked to memory
* contains plenty of biotin to be utilized with albumin in egg white.
* have lots of cholesterol in the diet
* helps moisturize dry hair and has emollient properties as well.
* highly bioavailable source of lutein and zeaxanthin.
* is coated gently on the surface of the dough to give the shining after baking
  - crammed with protein, vitamins, and fatty acids
* is the customary emulsifying ingredient in hollandaise sauce
  - major source of the egg's vitamins and minerals
  - used in shampoos and conditioners
* natural emulsion, a mixture of watery and oily parts.
* provide and optimal source of folic acid as well.
* rich source of lecithin, an antioxidant essential for healthy skin.
* thickener as is the tapioca itself.
* vary in color as well, from light to bright yellow.

### food | food product:

Food coloring
* can stain clothing.
* has water in it, so the drops go to the water layer.
* is unnecessary in nectar.
* is used both in commercial food production and in cooking at home
  - to match the color of a cheese product
* makes it easier yet to see the fluid flowing.
  * A 'food coloring' is any substance that is added to food or drink to change its color. Food coloring is used both in commercial food production and in cooking at home.
+ Cheese analogue: Foods
  * Cheese analogue cost less to make than real cheese. By carefully choosing the ingredients in the analogue, other characteristics such as the melting temperature and the taste can be changed. Flavour enhancers can be added to make the product taste similar to  Parmesan, feta or Camembert cheese, for example. Food coloring is used to match the color of a cheese product. Flavour enhancers are added. After cooling, the product is ready for packaging.