Description
Citric acid from lemon zest interacts with egg proteins to strengthen foam structure.
Technical
The citric acid in lemon zest lowers pH, partially denaturing egg proteins (ovalbumin and ovotransferrin) to create more elastic films around air bubbles. Simultaneously, citrus oils (limonene) plasticize the protein matrix.
Culinary Significance
Zest incorporation allows taller rises and delays collapse by 15-20% compared to plain soufflés.
Science
Primary Reaction
Acid-induced protein denaturation
Parameters
Temperature
175°C optimal
160°C to 190°C range
Time
20 minutes
18 minutes – 22 minutes
Equipment
Copper bowl (reduces sulfur binding)Balloon whiskRamekins with straight sides