This study investigated the effectiveness of foam-mat drying for producing functionalized egg white powder, focusing on the influence of two stabilizers on foam properties, powder quality (color, solubility, functionality), and nutritional value. Pasteurized egg white was foamed with either 0.5% (w/w) xanthan gum or gum arabic. The resulting foams were dried at 70 C and subsequently ground into fine powders, with potential application in yam bean-based food systems requiring improved foam stability. The incorporation of stabilizers significantly enhanced the water solubility of the egg white powder. Xanthan gum demonstrated superior performance over gum arabic, significantly enhancing foam capacity and stability, which subsequently resulted in improved powder color. Optimal foam density (0.26 g/mL), foam capacity (250%), and 100% foam stability were achieved. The egg white powder produced with xanthan gum was a good foaming agent for a yam bean matrix. The resulting powder demonstrated significant improvement in solubility and presented a satisfactory in valuable nutritional profile, providing 10% inulin and 34% protein. The research validated this approach by successfully formulating a kidney-specific nutritional drink using the foam-mat yam bean powder. Optimal formulas, enhanced with milk powder, achieved the highest sensory acceptability and were concluded to meet an acceptable standard, despite comparison to a superior commercial spray-dried product. This research establishes a robust methodology for producing functionalized egg white powder via foam-mat drying. This approach offers a low-cost, accessible production alternative, making it particularly appealing for startup entrepreneurs and food applications.
Janpleng et al. (2026) studied this question.