Foaming capacity

Functional properties describing how well a material forms foams. Egg white foams readily and serves in aerated foods such as meringues and soufflés. It is measured as the volume of foam formed under standard whipping conditions and is a key specification for egg and dairy ingredients. Standard tests whip a defined protein solution and measure foam volume and its decay over time, distinguishing capacity (how much foam) from stability (how long it lasts). Egg-white powder specifications quote both; pasteurisation and spray-drying can denature proteins and reduce capacity, so gentle processing preserves functionality.