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Improvement of whipping properties of egg white
0,01% egg yolk in egg white will decrease the foaming volume and foam stability
In the following test the egg white contains 0,3% egg yolk
MAXAPAL A2 is added to one of the egg white samples
The egg white is hydrolysed for 24-48 hours at 4-8°C, or 4-8 hours at 45-50°C
Wipping test are performed
Comparison of foam volume of non-modified egg white foam
Stability test of non-modifies and modified egg white foam
Foaming properties can be improved by a treatment with MAXAPAL A2.
The restored functional properties is perfect for products like meringue, cakes, confectionary etc.
For further information and product samples. SANOVO PROCESS SOLUTIONS A/S www.sanovogroup.com