Description
Controlled protein denaturation, polysaccharide cross‑linking, and fat emulsification produce stable foams, gels, and mousses.
Technical
Foam stability relies on unfolding egg‑white proteins at 20–25 °C and trapping air; gelatin or carrageenan cross‑links the proteins to extend lifetime. Gelation requires dissolving polysaccharides at high temperature (70–100 °C) and cooling to 35–40 °C to form a network. Mousse emulsions mix fat with aqueous phase at 20–25 °C, use lecithin or mono/diglycerides to stabilize droplets, and incorporate air by whipping at 30–35 °C.
Science
Primary Reaction
Protein denaturation and unfolding, polysaccharide cross‑linking, fat emulsification
Sensory Profile
Aroma ()
airysweetbutteryfloralvanilla-likeeggymilkycaramelizednuttycitrusy