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Metallic Cations Affect Functional Performance of Spray‐Dried Heat‐Treated Egg White
Author(s) -
COTTERILL O. J.,
CHANG C. C.,
McBEE L. E.,
HEYMANN H.
Publication year - 1992
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.1365-2621.1992.tb06846.x
Subject(s) - egg white , metal , spray drying , white (mutation) , chemistry , materials science , nuclear chemistry , food science , metallurgy , chromatography , biochemistry , gene
The functional performance of four metallic cations (Cu ++ , Al +++ , Fe +++ , Zn ++ ) in spray‐dried, heat‐treated egg white were evaluated. Cu ++ excelled in all functional categories involving foams and angel food cakes. Zn ++ was least effective. These data suggest that Cu ++ would be a suitable additive to spray‐dried egg white systems.