Cheeses will melt again and again while they have sufficient water / fat in them, but the same does not happen with egg whites. Why?
egg white contains lecithin, and albumin creates a colloidal structure.
So I guess the colloidal structure stops it falling apart. Does this also make it less dense?
What is the role of lecithin? Stabilizer making it more solid?
and also i think emulsifying.
about density it depends on egg percentage, whole formula and egg density etc.
Cheese melts as it contains melting salts like phosphates or citrates added in processing of processed cheese,
Many cheeses had high fat contents which promote melting of some real cheeses .
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This is not correct, or at least an oversimplification. Some cheeses do not contain additional phosphates and citrates added during processing. I’ve also made cheeses myself which melt time again and contain no such additives.
‘Real’ cheeses don’t just melt because of high fat contents either. Water is also relevant, as is the coagulation method.
If you read my statements catefully…It was processed cheese where these melt additives are often used.
Further there are real cheese that dont melt at all when heated but curdles , then browns ,incidentally those non melting real cheese are low in fat.
So fat is the significant factor in real cheeses that melt.