How Much Of An Increase In Volume Would You See When Whipping The Albumen?
When whipping the albumen, you would see a significant increase in volume. Egg whites are comprised of water and protein molecules that can trap and hold air within them when whipped. As the volume of the egg whites is increased, the air bubbles become smaller and the mixture stiffens. The increase in volume depends on the amount of albumen being whipped, the temperature, and the speed of whipping. However, typically you can expect up to six times the original volume of egg whites when whipped properly.