The Water Activity Lowering Properties of Selected Humectants in Eggs

Influence of Prolonged Salting on the Physicochemical Properties of Duck Egg White

“…The observed decrease in water activity of egg white was not statistically significant. Lo [21] reported that increased salt and decreased moisture significantly influenced the water activity in the eggs. The apparently smallish changes significantly affected the functional properties of egg white as can be seen in Table 1.…”

“…However, on comparing foam stabilities of egg whites by durability (ID30 and ID60) the differences are smallish. Previous studies have reported that foam stability of egg white is higher at alkaline pH, and it tends to decline with decreasing pH [18][19][20][21][22][23][24][25][26][27][28][29][30][31][32][33] . Alleoni and Antunes [34] reported that prolonged storage could transform the n-ovalbumin to sovalbumin and consequently interfere at the air-water interfaces of the foam causing instability.…”

Thermodynamics of Water‐Egg Powders Interaction

“…The differences in amount of moisture uptake could be due to sample composition. Sodium chloride and sugars were reported to have lower water vapor pressure in foods (Lo et al, 1983). Differences in sorption could also be related to the degree of protein denaturation by the drying process used.…”

“…They suggested that the carbohydrates were found to increase the equilibrium water vapor pressures of dried products and suggested that the carbohydrates compete with water for the sorption sites on the proteins. In contrast, Lo et al (1983) reported that sugars and salts reduced the water activity in the egg products.…”