Iowa State University scientists have derived a soy protein isolate which can be used to enhance the foaming of pure white eggs, foodnavigator-usa.com reported. The isolate can also be used to improve foaming performance of egg-white contaminated with yolk or other lipids.

"It is expected that such modified soy protein isolate can be used as an additive or ingredient in foaming formulation, especially when the egg-white protein is suspected of lipid contamination," scientists Guang Wang and Tong Wang wrote in the Journal of Food Science . 

The results of the research, funded by the American Egg Board, could help product formulators who use eggs for a range of purposes, including coagulation, emulsification, foaming and crystallization control.