When an elctirc beater or a hand beater whips a product, air is incorporated into the product. Whipping egg white causes it to become foamy. If you leave whipped egg white untouched, over time it will lose its foaminess and return to liquid state. Explain this please...someone...anyone...
i just need to know the chemistry behind this.
2007-03-16 12:24:19 · 3 answers · asked by Tharma 2 in Science & Mathematics ➔ Chemistry
Whipped egg white is a protein solution and air emulsion. If you leave it the air will gradually rise and exits the emulsion leaving behind the liquid protein. Its not really chemistry as there is no chemical change.
2007-03-16 12:29:13 · answer #1 · answered by Anonymous · 0⤊ 0⤋
There is a chemistry book of cooking that will answer most of your questions. Title unknown.
2007-03-16 16:00:13 · answer #2 · answered by Brian T 6 · 0⤊ 0⤋
its just like a slower version of blowing bubbles into water, eggs are thickeners, so its a liquid, is what i would say
2007-03-16 12:28:06 · answer #3 · answered by aggieman12002 2 · 0⤊ 0⤋