Abstract
For the study of factors involved in preparing clear consommé soup using egg white, the turbid soup stock was heated with egg white alone, egg white in combination with vegetables, seasonings, or egg shells, or egg white in combination with some of these ingredients, and the transparency of each soup was measured after cooling to 50°C. The following results were obtained :
1) The soup stock prepared from chicken bones and vegetables became turbid on addition of egg white alone; its turbidity increased with increase in amount of egg white.
2) The soup stock became clear, on the contrary to the above case, by adding egg white and 0.3% vinegar.
3) The turbidity of the soup stock markedly decreased by adding egg white and calcium salt (8 mg%) and by adjusting its pH to 5.5-6.0. These results suggest that clearing of the cloudy soup stock prepared from chicken bones and vegetables by treating it with egg white in conjunction with vinegar and egg shells is attributed to combined effects of pH and dissolution of calcium from egg shells.
