蛋清
六偏磷酸钠
麦芽糊精
化学
食品科学
黄原胶
体积热力学
涂层
钠
色谱法
材料科学
复合材料
流变学
物理
有机化学
量子力学
喷雾干燥
标识
DOI:10.17221/435/2010-cjfs
摘要
The work was targeted on the study of egg white foam forming, including the influence of pH, aluminium ions, xanthan, maltodextrin, and phosphates on the whipping and stability of egg white foams.The whipping was studied with non pasteurised and pasteurised egg white using the blender with planet motion.Both types of egg white formed good foam in the acid area (pH below 4.5) and at neutral pH.Aluminium ions had a positive effect on the foam volume and stability, especially with the non pasteurised egg white.The addition of maltodextrin or saccharose decreased the foam volume but increased the foam stability.The addition of natrium pyrophosphate or natrium hexametaphosphate had a positive effect on the volume, density, and stability of foam.Foams with hexametaphosphate were applied into confectionary products.
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