Comparison of Egg White Foams in Different Whipping States and Their Gel Properties
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Abstract:
Egg white has good foaming and gelling properties, thus plays an irreplaceable role in aerated foods. In order to study the physico-chemical properties of egg white foam gels in different states, egg white foams in different whipping states (whipping time: 0, 50, 70 or 90 s) were prepared at room temperature and a constant stirring rate (980 r/min). The physicochemical properties of the egg white foams were determined. Then, the egg white foams with different whipping times were heated for solidification to prepare egg white foam gels. The properties of the egg white foam gels were investigated through microscopic observation, color measurements, texture analysis and rheological analysis. The experimental results showed that at a constant stirring rate, the bubble state of the egg white foam changed with the whipping time. Prolonging the whipping time appropriately could benefit the formation of solid foam with low specific gravity (0.16~0.17), high foaming ability and foam stability. The egg white foam after being whipped for 70 s (foam in small hook-like shape, with a specific gravity of 0.165) had the highest stability. After being heated for solidification, the lightness of such an egg white foam gel (L*=90.28) increased significantly, whilst the hardness (27.69 g) and elasticity (0.78 mm) decreased significantly (P<0.05), exhibiting excellent gel properties. The results revealed that the rheological properties of egg white foam influenced significantly the properties of egg white foam and its gel, which provides a theoretical reference for the application of egg white foam in aerated foods.
