Maximum stability of an egg white foam is reached before the maximum volume is achieved.

Name: Maximum stability of an egg white foam is reached before the maximum volume is achieved.
Brand: Quizplus
Rating: 5.0 (37 reviews)

Question

Quizplus · Accepted Answer

Maximum stability in egg white foam is reached when the proteins are partially coagulated, providing a stable structure before the foam reaches its maximum volume. Overbeating beyond this point can lead to the breakdown of the foam's structure, reducing stability.

Maximum Stability of an Egg White Foam Is Reached Before