Foaming properties of protein solutions: Comparison of large‐scale whipping and conductimetric methods

Two conductimetric methods, a semi‐micro and a micro procedure, were assessed for the measurement of the foaming properties of protein solutions. The values for foam expansion and foam stability obtained by both methods correlated well with those determined by a standard whipping procedure. The highest correlations were obtained with the micro‐conductimetric method using 0.1% protein solutions. Use of this protein concentration meant that only a few milligrams of protein were required for the assessment of foaming behaviour.