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A whipping method for the measurement of overrun and foam stability was developed. Using this method the characteristic foams formed by the following proteins were studied: sodium caseinate, milk protein isolate and whey protein. The method was able to detect differences between foams produced by different proteins. The effects of copper sulfate and proteose-peptone on egg white foams were studied to show the reliability of the method. It was demonstrated that the addition of I mM copper sulfate stabilized (p < 0.05) foams made from both fresh and powdered egg white. Addition of proteose-peptone (0.05% and 0.1%) reduced the overrun and destabilized egg white foams.

A collaborative study involving nine laboratories was conducted over four years to evaluate a rapid, simple and reliable whipping method for measuring overrun and foam stability. Effectiveness of the method was assessed by measuring the characteristics of foams formed by three protein solutions (5%): sodium cascinate, milk protein isolate, and egg white protein; identifying and systematically eliminating sources of variability. Major sources of variability were protein dispersing technique, the mixer, and the cart exercised by the operator during sampling and weighing. The method detected differences in foam stability between egg white, casein and milk protein isolate (pooled SD = 4.5) using different mixers.