Impact of saccharides on the foam properties of egg white: Correlation between rheological, interfacial properties and foam properties

The purpose of this study was to investigate the influence of selected saccharides (glucose, sucrose, and maltodextrin) on the foam characteristic of egg white liquid. The rheological measurements suggested that increasing sugar concentrations in egg white led to an increase in both apparent viscosity and viscoelasticity. Moreover, the addition of saccharides shortened the relaxation time of hydrogen proton, indicating the presence of hydration effect between sugar and water. Samples with 3% saccharides increased the surface hydrophobicity and reduced the surface tension of the compound egg white solution, leading to the increase of foam capacity and stability. The best foam performance of compound egg white solution was achieved when the 3% maltodextrin was present in egg white, along with the smallest and most homogeneous bubbles. The classification of mixture conditions by the principal component analysis (PCA) and cluster analysis (HCA) revealed that the maltodextrin-egg white system had good scores both at 0.6% and 3% adding ratios, indicating maltodextrin is a suitable additive for the modification of egg white foam properties.