In pastry arts The physical and chemical properties, which can be observed after being mechanically processed or after being cooked, include their abilities to incorporate air and increase in volume, to bind and emulsify (that is, to combine a fat component with a liquid) and to modify consistencies. In pastry arts, egg products are used instead of eggs in their shell for practical reasons, for food-safety and health reasons (being that egg products are already pasteurized) and to reduce costs both in terms of time and money. Furthermore, the shelf-life of egg products is longer than that of fresh eggs. Egg yolks The yolk has a more complex composition in comparison to the egg white, as it contains fats such as cholesterol, triglycerides and phospholipids jcomp on Freepik Freepik 34 INGREDIENTS
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