Proteins have many $$functional$$ properties that make them beneficial food components $($ie$.$ water holding capacity, emulsifiers, flavor carriers, gelling agents, etc$).$ However, these same functional properties can be found in starches, hydrocolloids, emulsifiers, and fibers. In deciding on a $$functional$$ food ingredient, you have many choices to make. Discuss why you would select a functional protein instead of these other food ingredients. Remember, this is a food chemistry class!