Meringue, foam

Champagne, soda and beer heads, whipped cream, meringue Foam... 

It is possible to write about designing a system to produce a stable foam on the basis of accumulated scientific knowledge. However, notably, the vast majority of food systems were the product of empiricism and serendipity It remains to be seen if advances in scientific understanding can produce any food foam that is as successful as a meringue. 

An interesting side effect of the presence of ovatransferrin in egg whites is the custom, long established before any rational explanation, of beating egg whites in copper bowls to stabilize the foam (as in meringues, etc.) The copper complex of ovatransferrin stabilizes the protein of egg white against denaturation and thus Stabilizes the foam.111... 

These foams can also have complex rheological properties. Specialized methods have been developed to deal with the pronounced slip that can be exhibited by food foams [823]. Some food foams exhibit strong yield stresses, as in products that have been whipped to the stiff peak stage. Whipping air into egg white is an example. Baking the stiff foam that results produces meringue. 

The final protein products were analysed and evaluated for their whipping expansion, foam stability and in the case of the DH-6%-products for baking performance in a meringue batter as well. The analytical procedures are described below. 

Proteins in solution reduce the surface tension of the water and consequently aid in formation of food foams. Measure foam persistence, foaming power, and foam stiffness—whipped toppings, frozen desserts, chiffon mixes, angel food cakes, meringues... 

Egg white Foaming Cakes, meringues, confectionery, bread and other bakery... 

Products and Uses An ingredient in meringues and whipped toppings. Pharmaceutically used in laxative products. It is an emulsifier, foaming agent, stabilizer, aerator, and bowel-bulking agent. 

Products made from foams Bread, cakes, crackers, meringue, marshmallow... 

Some baked products originate as foams. Whipping air into egg white to the stiff peak stage and then baking the stiff foam to produce meringue has aheady been cited as an example. A certain quantity of metal ion, such as copper, appears to... 

Stabilization of protein foam in beer, whipped cream, meringues, chocolate marshmallows Prevention of starch retrogradation in bread and cakes, water binding in dough... 

Karaya gum is used as a water binder (soft cheese), a binding agent (meat products like corned beef, sausages), a stabilizer of protein foams (beer, whipped cream, meringues), and as a thickener (soups, sauces, salad dressings, mayonnaise, ketchup). It increases the freeze-thaw stability of products, prevents synaeresis of gels, and provides body . 

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