Q.Assertion (A) : Egg white forms a stiff foam compared to whole egg. Reason (R) : Lipoproteins in egg yolk hinder foam formation. Codes :
Correct answer: Both (A) and (R) are correct.
Explanation
Egg white forms a stiff foam as compared to whole egg. When egg white beaten, they create a foam that has more stability and volume as compared to whole egg. Because the neutral lipid fraction of egg cause major effect on foaming, hence lipoprotein in egg yolk hinder foam formation.
Egg white forms a stiff foam as compared to whole egg. When egg white beaten, they create a foam that has more stability and volume as compared to whole egg. Because the neutral lipid fraction of egg cause major effect on foaming, hence lipoprotein in egg yolk hinder foam formation.