foam-mat freeze drying of egg white and ... - McGill University

method can also be used for determining the structural parameters like cell wall thickness
and yield stress as well (Nekrasov et al. 2002).
Figure 4.1 Structure of foam (Wilde & Clark 1996)
Often the natural stability of egg white foam may not be adequate to retain the
structure over time; in those cases, the addition of food stabilizers are important to
enhance the stability. Various types of stabilizers can be incorporated to egg white foam
for this purpose. They are generally polysaccharide stabilizers such as Xanthan Gum
(XG) and Propylene Glycol Alginate (PGA), which are widely used and they can be very
effective even at lower concentrations.
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