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In relation to eggs explain each of the following: (i) Albumin (ii) Lecithin - Leaving Cert Home Economics - Question 4 - 2007
Question 4
In relation to eggs explain each of the following: (i) Albumin (ii) Lecithin
Worked Solution & Example Answer:In relation to eggs explain each of the following: (i) Albumin (ii) Lecithin - Leaving Cert Home Economics - Question 4 - 2007
Step 1
Albumin
Answer
Albumin is a type of protein that is primarily found in egg whites. It is responsible for the egg white's gel-like consistency and plays a crucial role in various culinary applications, including foaming and emulsifying. The presence of albumin in egg whites contributes to the nutritional value of the egg, providing a source of protein for consumption.
Step 2
Lecithin
Answer
Lecithin is an emulsifying agent found in the yolk of an egg. It helps in the mixing of water and fats, which is particularly useful in culinary processes like making mayonnaise and dressings. As an emulsifier, lecithin stabilizes mixtures that would otherwise separate, enhancing texture and consistency in various dishes. Additionally, lecithin has nutritional benefits, containing essential fatty acids.