Effect of vacuum evaporation of liquid egg white on foaming properties.

Author(s) : CONRAD K. M., MAST M. G., MACNEIL J. H.

Type of article: Article

Summary

Liquid egg white was concentrated under a vacuum (4.7 kilopascals) and at various water-jacket temperatures and processing times to 13.8 to 21.8% solids. One-half of the concentrated samples were frozen; furthermore, half of all samples were treated with sodium lauryl sulfate or guar gum. Generally, higher water-jacket temperatures, longer processing times, and freezing of the concentrates had detrimental effects on foaming properties. Addition of sodium lauryl sulfate reduced whipping time and increased cake volume. Foam stability decreased with higher water-jacket temperatures and longer processing times; however, addition of guar gum improved foam stability.

Details

Original title: Effect of vacuum evaporation of liquid egg white on foaming properties.
Record ID : 1994-2397
Languages: English
Source: Br. Poult. Sci. - vol. 72 - n. 9
Publication date: 1993/09
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food engineering;
Eggs and egg products
Keywords: Egg white; Treatment; Physical property; Freezing; Overrun; Concentration