Q. Show Egg foams application in food preparation?
Foams need to be stable if they are to have a role in food preparation. Stability is enhanced if the surface tension is low, if vapour pressure is low, and if a substance solidifies on the surface of the bubbles. Egg white meets all of these requirements, making it a particularly useful food when foam is desired.
Egg foams at different stages of formation have many applications in food preparation and processing such as:
1) Soft peak stage is used in the preparation of baked products like cakes, meringues, soufflés.
2) The stiff peak stage of foam is needed for hard meringues and chiffon cakes, as well as sponges and souffles.
3) The initial peak stage can be used for clarifying soups and consomme.
4) Products like french toasts, fluffy omelets, angel cakes require egg foams.
Having looked at the properties and applications of egg white foams, we move on to the stability of egg foams.