Egg whites whipped with foam is because there are more than 9 kinds of proteins in egg whites, among which egg mucin and egg mucin-like proteins belong to mucin, viscosity is larger. In the process of whipping, the liquid layer produced stress, resulting in the liquid to the center of rotation tightening, destroying the egg viscous proteins and egg-like viscous proteins specific spatial configuration, so that the peptide chain stretching. As a result of non-stop pumping, the air is constantly penetrated into the protein molecules uniformly and densely, and the peptide chain can be combined with a number of gases, so that the protein volume expansion increased to 8 times the original, the formation of gas-liquid colloidal solution dispersed in the liquid phase, the formation of a white and delicate color of the foam. Foam is formed by dissolved protein water to form a film, surrounded by many very small air sacs composed of.

When whipping egg whites, you can add a few drops of white vinegar to neutralize the alkali in the egg whites, and you can also add sugar in small batches. In addition, you need to beat the egg whites at high speed and in one direction, and then beat them at a low speed for about 1 minute after they appear in the desired state, so that the bubbles can be more stable.