INTRODUCTION
Eggs, and more specifically whipped egg, are basic ingredients of the food industry
as they enter in the composition of various recipes such as pastries, soufflé, sponge
cake, etc. Whipped egg is made by whipping the egg white allowing the
incorporation of air, hence the formation of a dispersion of air bubbles in the
aqueous phase of the egg white, stabilised by proteins. The stability of the foam is a
critical parameter regarding the stability of the final product.
The study of the stability of whipped egg is therefore an important parameter for the
stability study of the prepared food. The kinetics of coalescence of the air bubbles
and the potential syneresis need therefore to be controlled.
The Turbiscan Classic can be used to study the stability of foam in general and
therefore, can be used to characterise the stability of whipped egg.
