Function of egg white in production farce?

Binding and texturizing: Egg white acts as a binder in farce, helping to hold the meat, fish, or vegetable ingredients together and provide a cohesive texture. The proteins in egg white, particularly myosin and actin, interact with each other to form a network that traps water and other components, resulting in a smooth and consistent farce.

Emulsification: Egg white contains lecithin, which is an emulsifier. Emulsifiers help to stabilize mixtures of immiscible liquids, such as oil and water. In farce, the lecithin in egg white aids in the dispersion of fat, preventing it from separating and resulting in a more uniform emulsion.

Color and appearance: Egg white contributes to the color and appearance of farce. When cooked, egg white coagulates and turns opaque, providing a white or light-colored base for the farce. This can be beneficial in enhancing the visual appeal of the dish.

Tenderness: Egg white can help to tenderize the meat, fish, or vegetable ingredients in farce. The enzymes present in egg white, such as cathepsins and calpains, break down the proteins in these ingredients, making them more tender and palatable.

Flavor enhancer: Egg white has a mildly bland flavor, which makes it a suitable ingredient for farce without overpowering the taste of the main ingredients. However, it can also help to enhance the flavors of other ingredients by binding them together and preventing them from evaporating during cooking.