Functional properties of guar foaming albumin, an alternative protein for egg white

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Functional properties of guar foaming albumin isolated from guar meal were examined for a possible replacement as a food additive to the egg white that is a major food allergen. Foaming ability and stability and foam smoothness of GFA was examined in detail in the presence and absence of sugar and salt. GFA showed better functional qualities than the egg white in many cases. The emulsifying ability of GFA was as good as bovine serum albumin