How High Pressure Can Make Egg Powder Better

Egg white powder is a common ingredient in many foods. But it can be tricky to use because it doesn't always mix well with water. Scientists found a way to make it better. They used a method called high-pressure homogenization (HPH). This process changes the egg white powder in a good way.

How HPH Improves Egg White Powder

1. Smaller Particles, Better Mixing

• HPH makes the powder particles smaller.
• Smaller particles mix better with water.
• The process also changes the surface charge of the particles.
• This helps them stay separate and not clump together.
• As a result, the powder becomes more soluble and dissolves in water more easily.

2. Changes in Proteins

• HPH changes the proteins in the egg white powder.
• It unfolds the proteins slightly.
• This exposes more of the protein's surface.
• It also makes the proteins more hydrophobic, meaning they don't like water as much.
• But this is a good thing! It helps the proteins mix better with water.

3. Better Functionality

• The changes in the proteins make the egg white powder more functional.
• It can make better emulsions (mixtures of water and oil).
• Emulsions are used in many foods, like mayonnaise and salad dressings.
• The powder can also make stronger gels.
• Gels are used in many foods, like yogurt and cheese.

4. Improved Rehydration

• HPH changes the way the powder rehydrates (mixes with water).
• It reduces turbidity (cloudiness) of the mixture.
• It also increases solubility (how well the powder dissolves in water).

Scientific Findings

• The scientists used a method called quantitative proteomics.
• This method looks at the proteins in the powder.
• They found that HPH reduces the amount of proteins prone to aggregation (clumping together).
• It also increases the amount of proteins that stabilize the structure.
• This makes the powder better overall.

Conclusion

• HPH is a good way to make egg white powder better.
• It changes the powder to make it more functional.
• It also makes it rehydrate better.
• This could be useful for many foods.
• It could make them taste better and have a better texture.