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Author Question: Why should egg white foams be used immediately after they are ... (Read 28 times)

Yi-Chen

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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?


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cam1229

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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.


Yi-Chen

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Reply 2 on: Aug 19, 2018
Thanks for the timely response, appreciate it

tanna.moeller

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Reply 3 on: Yesterday
Wow, this really help

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