Author Question: Why should egg white foams be used immediately after they are ... (Read 33 times)

Yi-Chen · **on:** Aug 19, 2018

Why should egg white foams be used immediately after they are beaten?

Question 2

Which components of egg white are responsible for foam formation?

cam1229 · **Reply #1 on:** Aug 19, 2018

Answer to Question 1

Egg white foams alone, without any additional ingredients, are not very stable, and will revert back to a liquid if not used immediately after they are beaten. Often sugar is used as a foam stabilizer.

Answer to Question 2

Ovalbumin and conalbumin are the largest sources of protein in the albumin that supplies the protein for the foam. Ovomucin plays a major role as a foam stabilizer.