Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study

L. G. PHILLIPS, J. B. GERMAN, T. E. O'NEILL, E. A. FOEGEDING, V. R. HARWALKAR, A. KILARA, B. A. LEWIS, M. E. MANGINO, C. V. MORR, J. M. REGENSTEIN, D. M. SMITH, J. E. KINSELLA

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Abstract

A collaborative study involving nine laboratories was conducted over four years to evaluate a rapid, simple and reliable whipping method for measuring overrun and foam stability. Effectiveness of the method was assessed by measuring the characteristics of foams formed by three protein solutions (5%): sodium caseinate, milk protein isolate, and egg white protein; identifying and systematically eliminating sources of variability. Major sources of variability were protein dispersing technique, the mixer, and the care exercised by the operator during sampling and weighing. The method detected differences in foam stability between egg white, casein and milk protein isolate (pooled SD = 4.5) using different mixers.

Original languageEnglish (US)
Pages (from-to)1441-1444
Number of pages4
JournalJournal of Food Science
Volume55
Issue number5
DOIs
StatePublished - 1990
Externally publishedYes

ASJC Scopus subject areas

  • Food Science

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    PHILLIPS, L. G., GERMAN, J. B., O'NEILL, T. E., FOEGEDING, E. A., HARWALKAR, V. R., KILARA, A., LEWIS, B. A., MANGINO, M. E., MORR, C. V., REGENSTEIN, J. M., SMITH, D. M., & KINSELLA, J. E. (1990). Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study. Journal of Food Science, 55(5), 1441-1444. https://doi.org/10.1111/j.1365-2621.1990.tb03953.x