Performance of Egg White in the Presence of Yolk Fractions ,

Hens’ egg yolk was separated into three components (lipovitellenin, lipovitellin and livetin) and each component added to egg white preparation at 0.1%. Normal egg white and lysozyme-ovumucin-free egg white were tested for performance in angel cakes before and after adding yolk fractions. The yolk fractions, lipovitellenin and lipovitellin, reduced angel cake volume when added to normal egg white. Livetin did not affect cake volume. Yolk fractions, however, did not further reduce volume of cakes made from lysosyme- and ovomucin-free egg white.