Description
A light, briny foam created by aerating seaweed polysaccharides.
Technical
Sodium alginate forms a stable colloidal suspension when whipped, trapping air bubbles through interfacial film stabilization. Carrageenan contributes to structural integrity via helical gelation.
Culinary Significance
Used as a savory garnish that dissolves on the tongue, delivering concentrated marine flavors without texture.
Science
Primary Reaction
Polysaccharide hydration
Parameters
Temperature
8°C optimal
4°C to 12°C range
Time
5 minutes
2 minutes – 8 minutes
Equipment
ISI whippercold water bath
Sensory Profile
Aroma ()