Abstract
The present study made clear the influence of sucrose and organic acids such as cream of tartar, citric acid and acetic acid on the puffing of egg white during the meringue preparation. The results obtained are summarized as follows :
1) In case of sucrose addition, specific density of meringue increased along with the increase of sucrose concentration, while that of baked meringue decreased. It was found that baked meringue was given the best puffing when the egg white solution contained the saturated amount of sucrose.
2) The foaming of meringue was always fostered by addition of cream of tartar or citric acid or acetic acid, respectively, while only cream of tartar was effective on the puffing in case of baked meringue preparation.
