Functionality of Eggs - emulsification ◼ Formation of emulsion • mechanical agitation makes it insoluble and stiff or stable • emulsifying agent (Lecithin) ◼ Egg Yolk is an oil-in-water emulsionFunctionality of Eggs - emulsification ◼ Formation of emulsion • mechanical agitation makes it insoluble and stiff or stable • emulsifying agent (Lecithin) ◼ Egg Yolk is an oil-in-water emulsion