2.1. Preparation of egg whites from pasteurized shell eggs

Eggs were acquired from an industrial partner (Esbenshade Farms, Mount Joy, PA, USA). Pasteurized egg white (PEW) and raw egg white (REW) were used to prepare foams. Egg white was separated from egg yolk by using a Tovolo brand silicon yolk separator. The separator drew the yolk out of the whole egg which had been spread out on a flat surface. In the present study, shell eggs were pasteurized at 56.7°C for 60 min using a Thermo hot water circulating bath (Geveke, Bigley, Brunkhorst, Jones, & Tilman, ²⁰¹⁸). This process is representative of the commercial pasteurization process used by industry. Geveke et al. (²⁰¹⁸) determined that the population of Salmonella in shell eggs was reduced from 6.1 ± 0.1 log CFU/ml to 1.1 ± 0.5 log CFU/ml following a 56.7°C water bath treatment for 60 min.