The purpose of the present invention is to provide a method for improving not only the temporal stability of meringue but also the quality of foam, the workability, and, even more, the quality of the final products. By adding water-soluble soybean polysaccharides and pullulan together to egg white and whipping the egg white while adjusting the pH to 5.5 to 7.9, it is possible to prepare an egg white foam composition having good temporal stability and a foam quality that is fine and smooth. The texture of the final products, which are the foods, such as chiffon cakes and souffles, produced with the egg white foam composition is very light, and the foods melt smoothly in the mouth.本發明的目的在於提供一種不僅可改善卵白糖飾的經時穩定性,而且亦可改善泡質或作業性,進而改善最終產品的品質的方法。藉由在蛋白中併用添加水溶性大豆多醣類與普魯蘭多醣,進而將pH值調整為5.5~7.9進行起泡,可製備經時穩定性優異且泡質亦細膩柔滑的蛋白氣泡組成物,進而,使用該蛋白氣泡組成物而製成的食品、例如戚風蛋糕、舒服利等最終產品的口感亦可非常輕盈而入口即溶。無
