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Showing 1 to 2 of 2 for “"Meringue"”.
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Investigating the chemical basis of functionality differences between beet and cane sugar sources in model egg white foams and other products
… research reported sensory differences between meringue cookies made with beet and cane sugar. Beet sugar meringue cookies were more marshmallow-like than cane meringue cookies. However, these sensory differences have not been instrumentally quantified and the underlying cause has not been …
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CHICKPEA AQUAFABA AS AN EMULSIFIER IN FOOD-OIL SYSTEMS
… blogger used AQ as an egg replacement in a vegan meringue. Due to its foaming and emulsion properties, AQ is increasingly being used as an egg replacement to add functionality to food products, such as mayonnaise, ice cream, pudding, and baked goods. The objective of this study is to select a …