Remodeled egg whites from spray dried powder were beaten with a food-mixer, and effects of time for beating, and addition of acids or salts on the formation and stability of foam were studied.
Results : Addition of acids, both organic and inorganic, delays the formation of foam, but increases its stability. In contrast, addition of inorganic salts accelerates the formation but decreases stability of foam. It seems effect of acids largely depends on the concentration and time f or beating and standing. This result may not agree with some reports in respect to the better results of tartaric acid on the formation and stability of foam.