Effect of carbonation of fresh egg white prior to spray drying on physical and functional properties of powder

ABSTRACT

The effect of carbonation on physical and functional properties of egg white powder during spray drying and storage under vacuum, air, and CO₂ gas was investigated. Carbonation (2,000 mg/kg) of fresh egg white before spray drying was found to improve the foaming properties of the fresh egg white powder. However, the carbonation caused accelerated changes in color, solubility, and foaming properties of the powder during storage. In addition, the results showed greater changes in the color and decreased solubility in the powder samples stored in impermeable hermetically sealed bags under CO₂ and vacuum conditions than in normal air.

KEYWORDS:

• Carbonation
• egg white powder
• functional properties
• physical properties
• storage conditions

Acknowledgment

The authors acknowledge the facilities, scientific and technical assistance provided by the School of Agriculture and Food Sciences (SAFS), The University of Queensland, Australia.

Additional information

Funding

This research was supported by joint funding between the Thailand Research Fund and Kasetsart University through The Royal Golden Jubilee Ph.D. Program (Grant No. PHD/0171/2554).