Question

Identify the factors that decrease the stability of egg foams;
(A). Acidity
(B). Fat content
(C). Salt content
(D). Sugar
Choose the most appropriate answer from the options given below:

• A. (B) and (C) only
• B. (A), (B) and (D) only
• C. (A), (B), (C) and (D)
• D. (B), (C) and (D) only

Hint:

To remember egg foam chemistry:
\textbf{Stabilizers (Friends):} Acid (cream of tartar), Sugar. They make the foam stronger.
\textbf{Destabilizers (Foes):} Fat (yolk), Salt. They make the foam weaker.

Answer 1

The Correct Option is A

Step 1: Understanding Egg Foam Stability:
Egg foam stability is the meringue's ability to maintain its structure without collapsing or leaking liquid (weeping). Several factors influence this. This question identifies factors that reduce stability.
Step 3: Detailed Factor Analysis:
Analyzing each factor's effect:
- (A) Acidity: Acid (e.g., cream of tartar, lemon juice) increases stability. It denatures egg white proteins, creating a stronger network around air bubbles.
- (B) Fat Content: Fat is detrimental to foam formation and stability. Even small amounts interfere with protein film formation around air bubbles, weakening the foam and causing collapse. Fat decreases stability.
- (C) Salt Content: Salt decreases foam stability. While it may reduce foam formation time, it weakens the protein structure, making the foam less stable and prone to weeping.
- (D) Sugar: Sugar significantly increases foam stability when added after soft peaks form. It dissolves in the liquid, increasing viscosity and protecting the protein structure. This creates a strong, stable meringue.
Fat and salt reduce stability.
Step 4: Conclusion:
Fat content and salt content decrease egg foam stability. Therefore, option (A), which includes (B) and (C), is the correct answer.