Question
Functions of egg in food system.
A. Binder
B. Clarifying agent
C. Foaming, leavening, aeration
D. Gelling and thickening agent
E. Anticaking agent
Choose the correct answer from the options given below :
This question was previously asked in
CUET PG 2026 Agri-Business Management Question Paper (25-Mar-2026) (Shift 2)
The correct answer is
A, B, C, D Only
Functions of Eggs in Food Systems Analysis
Eggs serve multiple crucial roles in various food applications. Let's analyze the functions listed:
- A. Binder: Eggs help bind ingredients together, providing structure and cohesion in products like baked goods and patties. This is a key function.
- B. Clarifying agent: Egg whites are effective at trapping suspended particles in liquids, making them clear, especially in stocks and consommés. This is a valid function.
- C. Foaming, leavening, aeration: Whipped egg whites incorporate air, adding volume and lightness to foods such as meringues, cakes, and soufflés. This is a significant function.
- D. Gelling and thickening agent: Egg yolks and proteins coagulate upon heating, thickening sauces, custards, and creams, and contributing to gel formation. This is a common use.
- E. Anticaking agent: Anticaking agents prevent powders from clumping. Eggs are not typically used for this purpose; other ingredients like starches or silicates serve this role.
Conclusion on Egg Functions
Based on the analysis, functions A, B, C, and D accurately describe the roles of eggs in the food system. Function E is not a typical function of eggs.
Therefore, the correct combination includes A, B, C, and D.
The correct option is A, B, C, D Only.
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