How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 24 March 2020

Making up for Texture in Egg Free Food

The rise in demand for a plant based diet brings with it a wide range of challenges. However, there is one ingredient in particular that can cause big problems in its absence: the humble egg. 

Eggs play an important part in a lot of cooking because they have so many interesting functions. They can add shine to the top of pies, emulsify sauces, aerate chocolate mousse and add moisture and fat to cake.