Description
A light, airy texture created by incorporating air into a liquid stabilized by surfactants or proteins.
Technical
Foam formation relies on surfactants adsorbing at the air–liquid interface, reducing interfacial tension by up to 30 %. Protein denaturation above 60 °C collapses the film, while temperatures below 10 °C limit bubble expansion. Viscous additives such as carrageenan or xanthan gum increase the continuous phase viscosity, extending foam lifetime.
Science
Primary Reaction
Adsorption of surfactants at the air–liquid interface reduces interfacial tension, stabilizing bubbles.
Sensory Profile
Aroma ()
lightairyneutralsubtlecleandelicatefreshminimalrefinedtransparent