Rheological characterization of a foam based on egg white, sugar and tamarind pulp

Knowledge of the properties of viscoelastic, in addition to being important for quality control, is also very useful in the design and prediction of the stability of stored samples. In the present work rheologically it was characterized a foam made from egg white, sugar and tamarind pulp, considering the influence of the relationship of sugar and egg white. The modules of storage and loss, complex viscosity and values of tangent of the phase angle at different concentrations of sugar and white egg in foam, were determined by fitting the experimental data to Maxwell's model. The highest concentrations of sugar increased the viscous nature of the foam, presenting greater loss module. Maxwell rheological model is properly adjusted to the experimental data of the rheological properties of foam, which was evident a significant incidence of sugar and egg white in the relaxation time