Effects of xanthan gum and HPMC on the structure of sponge cakes

Abstract

The effect of xanthan gum and HPMC in foam stability of egg white protein is studied. Due to different functionality of xanthan gum (XG) and Hydroxypropylmethylcellulose (HPMC), there is significant change in foam stability of liquid egg white. Addition of xanthan gum enhanced the foam stability over the storage time compared to addition of HPMC. The viscoelastic properties of sponge cake batters are studied from 25°C to 95°C. The early onset temperature for starch gelatinization and denaturation of protein is related with the addition of xanthan gum and HPMC. The physical structure showed that xanthan gum and HPMC affected the structure of sponge cake differently. Xanthan-cake results in more dense structure compared to HPMC-cake.