Description
Foam stabilization relies on viscoelastic films formed by proteins and polysaccharides around gas bubbles.
Technical
Proteins such as casein and whey adsorb at the gas–liquid interface, forming a viscoelastic film that resists coalescence. Polysaccharides increase the viscosity of the continuous phase, while emulsifiers like lecithin reinforce film strength. Stability is governed by surface tension, film viscosity, electrostatic repulsion, and is sensitive to pH, temperature, ionic strength, and stabilizer concentration.
Science
Primary Reaction
Protein film formation and crosslinking (e.g., transglutaminase-mediated crosslinking)
Sensory Profile
Aroma ()
airylightneutralfreshclean
Origin & History
Civilization
French, Japanese, modernist culinary traditions
Era