Study on the functional and baking application properties of pasteurized liquid egg white during frozen storage

The liquid egg white has excellent foaming ability. The functional and baking properties of pasteurized liquid egg white during freezing storage, such as the foaming ability ( FC) , foam stability ( FS) , viscosity and p H were studied during the different storage time.The baking properties of different pasteurized liquid egg white were furthermore investigated in chiffon cake.The results showed the time of freezing storage was the main influence factor on functionary properties of pasteurized liquid egg white. The FC, FS and viscosity of frozen egg white were declined, p H was increased. Some baking properties changed differently since of the different frozen egg white. These results offered some references for the promotion and application of frozen egg white in cake industry.