Description
A culinary technique that involves incorporating air into a liquid or semi-liquid ingredient to create a stable foam.
Technical
Emulsification of air bubbles in a liquid, typically using a stabilizer such as lecithin or xanthan gum.
Science
Primary Reaction
Emulsification
Sensory Profile
Aroma ()
LightAiryFreshDelicateSubtleClean
Wine Analogy
Like the effervescence of Champagne bubbles but with customizable flavors
Coffee Analogy
Similar to milk froth but with controlled density and stability
Perfume Analogy
Top notes release quickly like citrus in cologne
Origin & History
Civilization
Modernist cuisine
Era
Contemporary
Region
Global
Culinary Applications
EspumaSpainCreates savory or sweet foams as modernist garnishes
Chawanmushi foamJapanLightens traditional egg custard with airy texture
Fruit airGlobal (molecular gastronomy)Intensifies flavor perception through increased surface area