Cooking Chemistry and the Formulator: Egg Whites and Milk

Formulating chemists are constantly called upon to use their knowledge and creative instincts to conjure up blends of ingredients to develop functional creams, shampoos, etc. This process is analogous to cooking, which obviously requires chemistry in order to perfect edible creations. This article is the first in a four-part series that will highlight connections between the chemistry of cooking and personal care product development—including the reactions that occur and why, and how to best utilize these reactions for the benefit of novice formulators. The present article considers dairy products, examining the cooking science of eggs and milk. Additional articles will discuss meat and poultry, grains and sugar, and flavors and spices of life.

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