A Method for the Measurement of Foam Formation and Stability |
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Authors: | L G PHILLIPS Z HAQUE J E KINSELLA |
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Affiliation: | The authors are with the Institute of Food Science, Stocking Hall, Cornell Univ., Ithaca, NY 14853. |
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Abstract: | A whipping method for the measurement of overrun and foam stability was developed. Using this method the characteristic foams formed by the following proteins were studied: sodium caseinate, milk protein isolate and whey protein. The method was able to detect differences between foams produced by different proteins. The effects of copper sulfate and proteose-peptone on egg white foams were studied to show the reliability of the method. It was demonstrated that the addition of ImM copper sulfate stabilized (p < 0.05) foams made from both fresh and powdered egg white. Addition of proteose-peptone (0.05% and 0.1%) reduced the overrun and destabilized egg white foams. |
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