Abstract
Egg white powder manufactured by spray-dry method was rehydrated, added with salt, and beaten with an electric mixer. The effect of different salts on the formation and stability of egg white foam was studied in relation to the kinds of salt and their concentration.
The formation of foam was little influenced by kind and concentration of salt, while its stability was very much affected by them.
Salts at lower concentrations (<0. 1M) increased the foam stability, decreased it at moderate concentrations (1-2M), remarkably increased it at higher concentrations (> 3 M). This would be explained by that hydration of protein of egg white in the presence of salt might be changed by kind and concentration of salt.
The effectiveness of potassium salts on the stability of the foam was found in the following descending order :
K2SO4>KCl>KNO3>KI.
This tendency agrees with the Hofmeister's series that shows the sequence of hydration affinity of anions.
