Evaluation of the stability of whipped egg white

Abstract

Radványi D., Juhász R., Németh Cs., Suhajda A., Balla Cs., Barta J. (2012): Evaluation of the stability of whipped egg white. Czech J. Food Sci., 30: 412-420.An investigation was made into the effects of various egg white products and sweeteners on the stability and organoleptic properties of egg white foams. 12 foam products were prepared from egg white and sweeteners. The egg white was produced in the following forms: raw liquid egg white, pasteurised liquid egg white, liquid egg white treated at 55°C for 24 h, and spray-dried egg white powder. Three different sweeteners were used: sucrose, fructose-glucose syrup, and fructo-oligosaccharide syrup. The storage stability, firmness, adhesiveness based on the texture profile analysis, and organoleptic properties of the foams were evaluated. The flow curves of raw materials were also determined by means of a rotational viscometer. The results indicated that sucrose among the sweeteners and egg white powder among the egg white products are the most suitable for producing egg white foam and enhancing its stability. However, liquid egg white heat treated at low temperature also proved to be an appropriate choice for making stable egg white foams for the confectionery industry.

The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage

“…As such, the foaming stability of the two groups gradually increased during a storage time of 0-8 d. This may be due to the denaturation precipitation of proteins with poor thermal stability caused by pasteurization, protein surface exposure of hydrophobic groups, and quick protein absorption on the water-gas interface, resulting in a stronger mechanical interface strength and elasticity and increased foam stability [46]. Meanwhile, the interaction between protein molecules was enhanced, leading to the formation of a more stable network structure among protein molecules through non-covalent bonds, followed by an increase in foaming stability of LEW [42,47]. After 8 d, the foaming stability of LEW in the 10 • C and 4 • C groups both reduced significantly (p < 0.05), and the foaming stability of the former was higher than that of the latter.…”

Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product

“…Nowadays, food manufacturers (e.g., cookie factories and confectioneries) prefer ready-to-use liquid egg products to whole eggs. These products are more favorable because the user does not have to deal with breakage or storage of egg shells potentially infected with feces [8,9].…”

“…Other aspects to be considered in walnut oilcake valorization are recent changes in peoples' dietary habits and consumers' preference for food products without artificial additives (i.e., preservatives, artificial sweeteners, etc.) [9] The biggest challenge of the scientific world is to provide viable alternative models that combine food production with an efficient valorization strategy of waste and by-product, minimization of energy consumption, and environmental protection [13]. Oilcake from walnuts kernel is a rich source of protein and carbohydrates.…”

Effect of selected phenolics on egg white proteins subjected to heat treatment

“…In addition to these few examples, foams are found in a whole range of applications: detergents, oil recovery, and cosmetic products. Protein foams are characterized by two factors, namely foaming power and foam stability (Narchi, ; Vial & Djelveh, ; Bovšková & Mikova, ; Radvanyi et al, ; Ptaszek, ; Fameau & Salonenb, ). Foaming power or foaming ability is related to the level of air phase volume upon the introduction of a gas into the protein solution and is determined by measuring the increase in foam volume.…”