How to beat egg whites without white sugar

When there is no white sugar, substitutes such as rock sugar, honey, or xylitol can be used to beat egg whites, but attention should be paid to the influence of sugar type and addition method on the beating effect. The key to whipping egg white is that sugar can stabilize the protein foam structure, and the substitutes need to meet the characteristics of fine particles and fast dissolution.

Rock sugar needs to be ground into sugar powder before use. Its crystal structure is relatively large, and adding it directly may cause the protein cream to become rough. When operating, put the rock sugar into the blender and crush it into powder. Add the egg white in three portions and beat at low speed. After each addition of sugar powder, stir thoroughly until dissolved. Honey has a high moisture content and requires a reduction in the proportion of other liquid ingredients. It is recommended to mix 15 grams of honey with 100 grams of egg white and beat at medium speed until it becomes wet and foamy. Xylitol particles are relatively fine and can be used directly, but their sweetness is only 60% of sucrose. Therefore, the dosage needs to be increased by 1.2 times, which prolongs the time by about one-third compared to white sugar.

In special circumstances, lemon juice or tartar powder can be used to assist in whipping, as these acidic substances can change the isoelectric point of proteins and enhance foaming properties. Add 1 milliliter of lemon juice or 0.5 grams of tartar powder to every 100 grams of egg white, and mix with 40 grams of sugar substitutes to create an upright pointed shape. However, it is difficult to form a stable foam when it is completely sugar free, and it is only suitable for ready to use Shufu Lei or pancake. The expansion of the finished product will be reduced and easy to collapse. When choosing sugar substitutes, attention should be paid to functional differences. Maltitol and erythritol have strong hygroscopicity and are suitable for making cake embryos that require moisture retention. Although steviol glycosides and aspartame have high sweetness, they lack the viscous properties of sucrose and need to be used in conjunction with thickeners. No matter what alternative plan is adopted, maintaining the temperature of the egg white at 17-23 degrees Celsius and ensuring that the container is absolutely oil-free and free of yolk contamination are still the basic conditions for success. For people who need to strictly control sugar, such as diabetes, try to beat the egg white with an electric egg beater to the fish eye blister state, and then add 5g corn starch in batches to help shape.