Research and Innovation in Food Science and Technology

Influence of Some Additives on Physical Properties of Pasteurized Liquid Egg White

Document Type : Original Paper

Authors

1 Assistant Professor, Food Processing Department, Research Institute of Food Science and Technology, Mashhad, Iran

2 Ph.D. Student, Food Nano-Technology Department, Research Institute of Food Science and Technology, Mashhad, Iran

Abstract

Foam is a colloidal system in which air bubbles are scattered in solid or liquid medium. Considering the importance of overrun and stability in pasteurized egg white foam in the food industry and due to limited number of researches on the pasteurized egg white foam, the aim of this study was to investigate the effect of Tween 80, sodium lauryl sulphate, copper and aluminium ions on specific density, overrun, whipping index, durability index, gas phase, textural properties, interfacial tension, microstructure of egg white foam (after adjusting the pH and heat treatment similar to pasteurization conditions).The best treatment for improving the physical properties of the foam were 0.21 and 0.63 mM copper and aluminium, respectively. The most stability and overrun were observed in samples containing 1500 ppm sodium lauryl sulphate and Tween 80. The results from this research proved that in case of lack of access to natural additives, the mentioned additives can be used. Liquid egg white processing factories can apply the optimized level of the additives to overcome the problems originated from foam loss and instability and consequent rejection from industrial consumers, considerably.

Keywords

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Research and Innovation in Food Science and Technology
Volume 6, Issue 3
November 2017
Pages 301-312
  • Receive Date: 27 January 2017
  • Revise Date: 09 July 2017
  • Accept Date: 17 July 2017