Egg whites coagulate at approximately which temperature?

Prepare for the WJEC Food Science and Nutrition Level 3 Test. Use multiple choice questions with instant feedback for effective study. Be confident and ready for the exam!

Multiple Choice

Egg whites coagulate at approximately which temperature?

Explanation:
Egg white proteins, mainly albumin, are soluble when cold but unfold when heated. As heat is applied, these proteins denature and then form a network that traps water, causing coagulation and the whites to set. This process starts around 60°C, so that temperature is the best approximation for when egg whites begin to coagulate. If you go higher, the network becomes firmer and can push out more water, leading to a tougher texture. At significantly lower temperatures, coagulation won’t occur yet, and the whites stay liquid. That’s why 60°C is the most appropriate choice.

Egg white proteins, mainly albumin, are soluble when cold but unfold when heated. As heat is applied, these proteins denature and then form a network that traps water, causing coagulation and the whites to set. This process starts around 60°C, so that temperature is the best approximation for when egg whites begin to coagulate. If you go higher, the network becomes firmer and can push out more water, leading to a tougher texture. At significantly lower temperatures, coagulation won’t occur yet, and the whites stay liquid. That’s why 60°C is the most appropriate choice.

Subscribe

Get the latest from Examzify

You can unsubscribe at any time. Read our privacy policy