Improving Whipping Properties

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Improvement of whipping properties and foam stability of yolk-contaminated egg white

By modifying the phospholipids present in yolk-contaminated egg white with Maxapal®A2 to lyso-phospholipids, it is possible to restore the foaming properties and the foam stability. This is also possible in egg white, where fat and phospholipids have migrated into the egg white during storage.

Superior separation of egg yolk from egg white has always been a key issue in the egg processing industry - especially to maintain the foaming properties to obtain high volume foams, as well as foam stability.

Yolk contamination at even very small levels will have a big negative impact on the foaming properties of egg white. As little as 0.01% egg yolk in the egg white will decrease the foaming volume and foam stability.

Over the years, separation of egg yolk from egg white has improved considerably due to better equipment and techniques. This is still the most important factor when it comes to high-quality egg whites and good functional properties. The foaming properties of egg white are very important in the preparation of meringue, confectionary, cakes, marshmallows, etc.

Maxapal A2
Benefits
Benefits
  • Improve whipping properties
  • Improve foam stability
Lipids in egg white
Lipids in general are responsible for the negative effect on the foaming properties of egg white.
Lipids in egg white

An average egg weighs approx. 58 g. It consists of 17 g of egg yolk, 34 g of egg white and 7.0 g of shell. During storage, lipids can migrate from the egg yolk into the egg white. This will also have a negative effect on the foaming properties. Even very good separation of the yolks from the egg white during egg breaking cannot prevent this or restore the foaming properties.

Lipids, in general, are responsible for the negative effect on the foaming properties of egg white. This can be lipids in terms of oil or fats that contaminate the egg whites, as well as the pure lipids from egg yolk. But pure phospholipids from the egg yolk also have a negative effect on the foaming properties, and research has shown that the combination of phospholipids and lipids in egg yolk has an even greater negative effect on the foaming properties.

This process enables you to provide your customers with highly functional egg white products.
Restore the foaming properties

A new process developed by SANOVO PROCESS SOLUTIONS A/S has proved that by modifying the phospholipids present in yolk-contaminated egg white with Maxapal ® A2 to lyso-phospholipids, it is possible to restore the foaming properties and the foam stability. This is also possible in egg white, where fat and phospholipids have migrated into the egg white during storage. Please see the figures below:

  

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Frequently asked questions
Frequently asked questions

Are you confused or have questions?

Then our “frequently asked questions” section might help you out.

You will find the answer to “What are the applications for egg product enhancing enzymes?" and “How do we get samples to make trials?” among others.  

Go to FAQ

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Thomas Larsen

Thomas Larsen

President
SANOVO TECHNOLOGY USA

  • +1 (248) 921 0082
Bill Kelly

Bill Kelly

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Jeffrey Goward

Jeffrey Goward

Regional Sales Manager

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Chris Long

Chris Long

Regional Sales Manager

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Jan Høy Carstens

Jan Høy Carstens

Product & Business Manager

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Aaron Smith

Aaron Smith

Regional Sales Manager

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