Convenient Method for the Determination of Foaming Properties of Egg White and Its Verification

난백 거품형성능력 및 안정성 평가를 위한 간편 측정방법과 실용성 검증

  • Kim, Mi-Ra (Department of Food and Nutrition, Kookmin University) ;
  • Imm, Jee-Young (Department of Food and Nutrition, Kookmin University)
  • 김미라 (국민대학교 식품영양학과) ;
  • 임지영 (국민대학교 식품영양학과)
  • Published : 2004.10.31


Convenient method for determination of egg white foaming properties was suggested. Highly reproducible results were obtained when 70g egg white was whipped at 1,200 rpm for 2 min. Using standardized testing method, foaming capacity and stability of egg white samples including fresh egg white, freeze-dried egg white and commercial egg white powder were effectively differentiated. Foaming capacity of egg white was not affected during storage of fresh egg white up to 4 weeks at $4^{\circ}C$, whereas foaming stability significantly decreased after 2 weeks of storage.


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