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Chicken egg yolks, containing 0, 1, 2, or 4% added lecithin, were tested for certain physical and functional characteristics. Viscosity increased significantly and emulsion stability decreased significantly with added lecithin. Foam volume and foam stability decreased as lecithin increased. Lecithin concentration and sponge cake volume were inversely related. Even 1% lecithin significantly decreased cake volume.
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F.E. Cunningham (1975) studied this question.
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