Foaming properties of dried egg white at different outlet temperatures

Abstract

The deterioration of foaming performance of spray-dried egg white powder (EWP) dramatically affects its application in aerated foods. This study compared the effects of spray drying at different outlet temperatures (70, 80 and 90 °C) and freeze drying on the foaming properties of EWP. The results showed that the foaming capacity/foam stability of reconstituted EW solutions prepared by spray-dried EWP significantly decreased with the increase of outlet temperatures and was far smaller than freeze-dried ones. Correlation analysis results showed that the foaming performance of spray-dried EWP was highly correlated with the particle size, surface tension and interface adsorption behavior. The understanding of drying effect on their foam properties could assist in selecting the appropriate drying methods and measures to optimize the utilization of EWP in the food industry.