Description
Creating stable air‑liquid foams using denatured proteins and surfactants.
Technical
Foam formation relies on protein denaturation at moderate temperatures (≈70 °C for egg white, ≈60 °C for soy protein) to expose hydrophobic groups that adsorb at the air–water interface. Surfactants such as lecithin lower surface tension, while pH adjustment (4.0–4.5) enhances protein solubility and electrostatic repulsion, improving foam stability. Cross‑linking agents like calcium alginate can gel the foam matrix for extended shelf‑life.
Science
Primary Reaction
Protein denaturation and surfactant‑mediated interfacial adsorption
Sensory Profile
Aroma ()
lightairyneutralsubtle
Origin & History
Civilization
French, Japanese, British
Era
19th century, 20th century, early 21st century