This increases the foam volume. The stiffness is due to the highly elastic, denatured protein surrounding the finely dispersed entrapped air bubbles. Over-whipping can cause a decline in foam volume due to loss of elasticity of protein surrounding the air bubbles. Ovomucin and ovalbumin stabilize the foam, and globulin is needed for stable foam formation. Conalbumin, lysozyme and ovomucin are needed for foam formation.
Ovalbumin renders elasticity to foam.