How High Pressure Can Make Egg Powder Better

Egg white powder is a common ingredient in many foods. But it can be tricky to use because it doesn't always mix well with water. Scientists found a way to make it better. They used a method called high-pressure homogenization (HPH). This process changes the egg white powder in a good way. First, HPH makes the powder particles smaller. This is important because smaller particles can mix better with water. The process also changes the surface charge of the particles. This helps them stay separate and not clump together. As a result, the powder becomes more soluble. It can dissolve in water more easily. The scientists also looked at the proteins in the egg white powder. They found that HPH changes the proteins. It makes them unfold a bit. This exposes more of the protein's surface. It also makes the proteins more hydrophobic, which means they don't like water as much. But don't worry, this is a good thing. It helps the proteins mix better with water. The changes in the proteins also make the egg white powder more functional. For example, it can make better emulsions. Emulsions are mixtures of water and oil. They are used in many foods, like mayonnaise and salad dressings. The powder can also make stronger gels. Gels are used in many foods, like yogurt and cheese.The scientists also found that HPH changes the way the powder rehydrates. Rehydration is when the powder mixes with water. HPH makes the powder rehydrate better. It reduces the turbidity of the mixture. Turbidity is when the mixture is cloudy. HPH also increases the solubility of the powder. Solubility is when the powder dissolves in water. The scientists used a method called quantitative proteomics. This method looks at the proteins in the powder. They found that HPH changes the proteins in a good way. It reduces the amount of proteins that are prone to aggregation. Aggregation is when proteins clump together. It also increases the amount of proteins that stabilize the structure. This makes the powder better. In conclusion, HPH is a good way to make egg white powder better. It changes the powder in a way that makes it more functional. It also makes it rehydrate better. This could be useful for many foods. It could make them taste better and have a better texture.