Egg white sols diluted with various liquids are easily converted to soft, smooth gels by heating. In this study, the e#ects of various salts on the properties of diluted egg white gels were investigated. Using univalent NaCl or KCl, the breaking strength of gels was lower than for divalent MgCl, or CaCl,, though it increased gradually with increased salt concentration. The amount of liquid released by syneresis from gels with divalent salts was significantly larger than those with univalent salts. Moreover, the breaking strength of gels with the same charge showed the same behavior, by adjusting to the same pH value of the sols. Thermal analysis (DSC) showed a peak assigned to ovalbumin, which shifted to a slightly higher temperature with univalent salts added.

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Various salts can be substituted for sodium chloride (NaCl) to give food a salty taste. In these experiments, a small percentage of total NaCl was replaced by another salt (KCl, MgCl 2 , CaCl 2 ). The effects of these various salts on the physical strength and water-retention ability of egg sol/gels were investigated. In addition, the saltiness of diluted egg gels and solid cooked rice seasoned by these salt mixtures was evaluated by a large number of individuals. Results showed that substitution of Na by Mg or Ca salt imparted the egg white gels with high breaking stress and strain, and the egg gels showed less water loss by syneresis as compared with gels to which Mg or Ca salt alone had been added. Furthermore, substitution by K or Mg salt was acceptable by taste in egg solution gel and boiled rice, but when Ca was substituted, it was acceptable by taste only in boiled rice.