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A Method for the Measurement of Foam Formation and Stability
Author(s) -
PHILLIPS L. G.,
HAQUE Z.,
KINSELLA J. E.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14279.x
Subject(s) - egg white , sodium caseinate , chromatography , whey protein isolate , whey protein , chemistry , copper , copper sulfate , sulfate , food science , organic chemistry
A whipping method for the measurement of overrun and foam stability was developed. Using this method the characteristic foams formed by the following proteins were studied: sodium caseinate, milk protein isolate and whey protein. The method was able to detect differences between foams produced by different proteins. The effects of copper sulfate and proteose‐peptone on egg white foams were studied to show the reliability of the method. It was demonstrated that the addition of ImM copper sulfate stabilized (p < 0.05) foams made from both fresh and powdered egg white. Addition of proteose‐peptone (0.05% and 0.1%) reduced the overrun and destabilized egg white foams.