The effect of some chemical additives on the foaming prformance of the pasteurized liquid egg white

Abstract

The foam stability ranged between 46.7 (0.5 mg/kg phospholipase 24 h) and 64.6 (0.5 mg/kg phospholipase 48 h). When tartaric acid is added to egg white in the rate of 5%, an increasing in foam capacity and stability were observed. In Control Group 1, while the effect on foam capacity was 200 units, due to the fact that it does not form cream of lump of dough. In the rates of tryethyl citrate of 0.1-1 ml/kg, in the studies on two different control group, in pH and brix, any variation was not observed. In foam capacity, the values between 640-690 were identified and in stability, the values ranging 60.3-67.4. It is considered that the rate of maximum using was around 0.2 ml/kg.