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

doi:10.1111/j.1365-2621.1990.tb03953.x

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

Food Science

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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 language	English (US)
Pages (from-to)	1441-1444
Number of pages	4
Journal	Journal of Food Science
Volume	55
Issue number	5
DOIs	https://doi.org/10.1111/j.1365-2621.1990.tb03953.x
State	Published - Sep 1990

All Science Journal Classification (ASJC) codes

Food Science

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10.1111/j.1365-2621.1990.tb03953.x

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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

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

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.",

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

year = "1990",

month = sep,

doi = "10.1111/j.1365-2621.1990.tb03953.x",

language = "English (US)",

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journal = "Journal of Food Science",

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AU - O'NEILL, T. E.

AU - FOEGEDING, E. A.

AU - HARWALKAR, V. R.

AU - KILARA, A.

AU - LEWIS, B. A.

AU - MANGINO, M. E.

AU - MORR, C. V.

AU - REGENSTEIN, J. M.

AU - SMITH, D. M.

AU - KINSELLA, J. E.

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AB - 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.

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

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