Foaming properties

Functional properties covering how readily food components form foams. Because foams are unstable, stabilisers must create the gas-bubble membranes. Egg whites, gelatin and modified milk proteins are widely used to produce foams, e.g. in the manufacture of foamed confectionery, where foam stability and texture are quality parameters. Polysaccharides such as xanthan increase the continuous-phase viscosity, slowing drainage and extending foam life, while fats generally destabilise foams by disrupting protein films — the reason even traces of yolk ruin meringue. Formulators balance these effects to hit target textures in mousses, marshmallows and whipped toppings.