Determination of emulsifying properties of chicken egg white and dehydrated egg white in different vegetable oils and ion concentration

Abstract

Emulsifying properties of oil in water emulsions using chicken egg white and dried egg white as an emulsifying agent were investigated using the conductivity technique. Changes in emulsion conductivity were recorded during and after homogenization and interpreted in terms of properties related to the emulsifying activity (EA) and emulsion stability (ES). The effect of NaCl concentration (0.0, 0.1, 0.5 and 1.0 % w/w), chicken egg white and dried egg white concentration (1.0, 2.5 and 5.0 % w/w) was studied using two vegetable oils, namely corn and canola. In general, it was observed that the EA and ES increase with increasing protein content and salt concentration, in a manner consistent with past research.

Keywords

• conductivity
• emulsifying activity
• emulsion stability
• proteins; salt; canola
• corn