Description
Molecular gastronomy foams are created by dispersing air into a liquid matrix containing surfactants or proteins, forming a viscoelastic film around each bubble.
Technical
Surfactants such as soy lecithin, egg white proteins, soy protein, carrageenan, or sodium alginate lower surface tension and adsorb to the air–liquid interface, creating a viscoelastic film that stabilizes the foam. Cross‑linking agents (carrageenan, alginate) can form a gel network that traps bubbles, extending shelf life. High‑pressure homogenization or ultrasonic cavitation generates micro‑foams with sub‑10 µm bubbles, further enhancing stability.
Science
Primary Reaction
Adsorption of surfactants/proteins to the air–liquid interface forming a viscoelastic film
Sensory Profile
Aroma ()
airysubtlecitrusynuttyfloraldelicaterefreshing