The Use of Enzymes for Improving Foaming Properties of Egg Whites
The main functional property of egg white is its high foaming capacity useful in a wide range of food applications.
Published
19 July 2022
Introduction
The main functional property of egg white is its high foaming capacity. However, for optimal foaming capacity, reducing contamination of egg yolk lipids is key. This very often proves challenging for high throughput egg processors. A simple yet effective solution is the use of an enzyme to help break down the lipid and ensure the egg white can maintain its full foaming capacity.
