EFFECT OF VACUUM EVAPORATION OF LIQUID EGG-WHITE ON FOAMING PROPERTIES

Liquid egg white was concentrated under a vacuum (4.7 kPa) and at vari ous water-jacket temperatures and processing times to 13.8 to 21.8% so lids. One-half of the concentrated samples were frozen; furthermore, h alf of all samples were treated with sodium lauryl sulfate (SLS) or gu ar gum. Generally, higher water-jacket temperatures, longer processing times, and freezing of the concentrates had detrimental effects on fo aming properties. Higher water-jacket temperatures increased consumer acceptance of angel food cakes. Longer processing times and freezing o f the concentrates resulted in longer whipping times and reduced cake volume. Addition of SLS reduced whipping time and increased cake volum e. Foam stability decreased with higher water-jacket temperatures and longer processing times; however, addition of guar gum improved foam s tability. Results of electrophoretic studies indicate possible damage to globulins A1 and A2.