Description
A vegan-friendly foam created by dissolving soy lecithin in a liquid and charging it with nitrous oxide.
Technical
Soy lecithin, a phospholipid surfactant, aligns at the gas–liquid interface, reducing interfacial tension to ~30 mN/m and forming a stabilizing film around bubbles. When nitrous oxide dissolves into the liquid under pressure, it expands upon release, creating fine bubbles that are trapped by the lecithin film. Proper temperature control (40–50 °C) ensures complete dispersion of lecithin, while optimal N₂O pressure (6–8 bar) balances bubble size and foam stability.
Science
Primary Reaction
Surfactant-mediated stabilization of gas bubbles via interfacial tension reduction and film formation
Sensory Profile
Aroma ()
neutralairysubtleslightly nuttyclean
Origin & History
Civilization
Modernist cuisine chefs
Era