Functional properties of food

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Starch

  • thickens a liquid by forming a suspension such as a sauce
  • forms a gel when the suspension is heated, like adding cornflour to a custard powder and milk mix

Sugar

  • flavours by sweetening
  • colours by caramelising when heated
  • aerates when beaten with a fat such as in a cake mix

Proteins

  • can coagulate which is when a liquid becomes firmer, for example when an egg is heated
  • can aerate a mixture, like whisking egg whites in a meringue mix

Fats

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