Effects of sugars on stability of egg foam and their rheological properties

Publisher Summary This chapter studies the rheological property of foams and describes the effects of saccharides on the stability of foam systems. The linear viscoelastic region for foam systems under uniaxial compression is very narrow. The creep behavior for foam systems can be divided into three parts: elastic, viscoelastic, and steady flow part. The creep compliance and steady flow part of the foam systems decreases with increases in sugar concentration. The amounts of draining from the foam systems increase and the protein contents in drainage liquid decrease with standing time. The rate of draining is impeded when sucrose is added to albumen. Furthermore, the density of the foam systems becomes larger on addition of saccharides because the particle size of the gas cells becomes smaller and more homogeneous in the presence of sugar. The spin-spin relaxation times of foam systems, obtained by the Carr-Purcell-Meiboom-Gill (CPMG) method, becomes shorter on addition of sugar. It might be considered that saccharides prevent the mobility of water between the films of foam, therefore foam systems might be stabilized.