June 23/Zarqa, Jordan/Food Business Week -- According to recent research from Zarqa, Jordan, "Comparisons of the physical and sensory properties of several commercial egg alternatives in angel food cake formulation were studied. Fourteen samples were investigated for foaming properties at 10 and 20 minutes whipping time: collagen, Cryogel gelatin, Solugel collagen hydroysates, gelatin, whey protein concentrate, fish protein, whey protein isolate (95% WPI, 90% WPI), hydrolyzed whey protein isolate, pea protein, rice protein concentrate, soy protein, corn zein and casein."

"However, only eight samples showed potential and were moved forward for further evaluation. Only the WPI alternative was able to maintain a meringue during baking. All other foams collapsed during the baking process. The angel food cake formulated with WPI exhibited a significantly firmer crust and crumb compared with the egg white control. The L value, height and volume of control cake were also significantly higher than the egg alternative," wrote M. Abughoush and colleagues, Hashemite University.

The researchers concluded, "The control significantly outperformed the angel food cake formulated with the egg alternative in all sensory categories evaluated."

Abughoush and colleagues published their study in the Journal of Food Processing and Preservation ("Comparative Study Of Egg White Protein And Egg Alternatives Used In An Angel Food Cake System." Journal of Food Processing and Preservation, 2010;34(Suppl. 2):411-425).

For additional information, contact M. Abughoush, Hashemite University, Clinic Nutrition & Dietetics Department, Zarqa 13133, Jordan.

From the July 6, 2010, Prepared Foods E-dition