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In the past few years the production of egg white solids has increased from an estimated four million pounds in 1951 (9) to nine and one half million pounds in 1957 (11). Many new uses have been developed for the product. Egg white solids are extensively and very satisfactorily used in cake mixes and other food mixes. When reconstituted directly with water the egg albumen lumps and will dissolve only after extensive stirring. It was thought that some additive, perhaps an ingredient commonly used in products made with egg whites, might influence the ease of reconstitution. Any additive used to improve the reconstitution of egg white solids must not impair the foaming ability and should improve it. Since salt is an ingredient commonly used in most food products it seemed an obvious substance to test. In this study the influence of salt on the ease of reconstitution of egg white solids and on the whipping qualities and stability of these reconstituted whites was tested.Considerable research has been reported on the foaming properties of liquid egg whites. It is logical to assume that the same factors which influence the whipping quality and stability, of the liquid whites would also affect reconstituted egg white solids. Barmore (1) stated that acid and acid salts increased the foam stability of liquid egg. Slosberg, Hanson, Stewart and Lowe (8) indicated that the rate of beating had some effect on foaming action. Henry and Barbour ( 4 ) mentioned that time of beating and temperature of egg albumen were important to foam formation and stability. McKellar and Stadelman (7) found that larger volumes were matched in many cases by increased drainage, substantiating the theory that maximum volume does not result in maximum stability. Jordon and Whitlock (5) reported that treatment of fresh egg albumen with salt resulted in a small, but significant lowering of the apparent viscosity.A few studies on the characteristics of reconstituted dried egg whites have been reported. Joslin and Proctor (6) stated that dried egg white had essentially the same whipping characteristics as fresh egg white. Carlin and Ayres (3) used an enzyme preparation in the production of a glucose-free dried albumen, and tested the whipping properties of those rehydrated egg whites in angel cakes. They found that pan dried albumen rehydrated readily and was free of any objectionable odor or flavor. Barnwort and Ayres (2) reported that in egg solids containing moisture of from 1.5% to 6% there was an improvement in specific gravity of the meringue during storage at either 50 or 60" C. 'Journal Series Paper No. 1877, approved by the Director of the Missouri Agricultural Experiment Station. 198 EFFECT OF TABLE SALT ON WHIPPING QUALITY 199 Experimental Procedure -Equipment and MaterialsCommercial egg white solids, both pan dried and spray dried, were reconstituted using distilled water containing varying amounts of household table salt (iodine free). Both types of egg albumen were obtained from a commercial drying plant immediately after drying. The albu...

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