Premium
Structural and Rheological Properties of Aerated High Sugar Systems Containing Egg Albumen
Author(s) -
Lau K.,
Dickinson E.
Publication year - 2004
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.1365-2621.2004.tb10714.x
Subject(s) - rheology , sugar , aeration , egg albumen , food science , chemistry , materials science , composite material , organic chemistry
Structural and rheological properties have been investigated for an aerated system containing a high content of invert sugar and 2 to 10 wt% egg albumen. The specific gravity and the overrun were found to be influenced by the protein concentration and the whipping time. The systems exhibited rheopexy and shear‐thinning at high shear rate, with flow data fitted to a power‐law model. At small deformations, viscous character was found to dominate over elastic character over the frequency range 10 −2 to 10 Hz. Images taken from confocal microscopy indicated that mean bubble size and concentration varied systematically with protein concentration and whipping time, and that more protein accumulated on the bubble surfaces as whipping proceeded. The study of this model system illustrates how the texture of a high sugar content aerated food depends on protein content and whipping conditions.