GIFSQ Tools · Module 2 — Food Chemistry & Physicochemical Testing · Tool 37 of 500
Enter the liquid volume, the foam volume at whipping and the foam volume left after standing, to get foam stability, expansion and collapse.
Try sample values — fills the form with the worked example below.
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Foam stability (%)
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Foam expansion ratio
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Foam collapse (%)
Equation: Foam stability % = Vt ÷ V0 × 100, where V0 is the foam volume at whipping and Vt is the foam volume after t minutes. Foam expansion ratio = V0 ÷ Vliquid. Foam collapse % = 100 − stability %.
Method: Whipping / foam stability test as used in egg-white and dairy foam work (AOAC-style foam capacity and stability measurement) — whip a stated volume for a stated time, read the foam volume at once and again after a stated standing time, usually 30 minutes.
Assumptions: whipping time, speed and temperature are the same for every sample compared; foam volume is read at the same standing time.
Limitations: stability at one standing time does not give the full drainage curve; temperature, fat and sugar change foam behaviour a lot, so values are only comparable under the same recipe and method; reading foam volume by eye has a wide error.
Rounding: stability and collapse to 2 decimal places, expansion ratio to 2 decimal places; intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Whipping / foam stability test as used in egg-white and dairy foam work (AOAC-style foam capacity and stability measurement) — whip a stated volume for a stated time, read the foam volume at once and again after a stated standing time, usually 30 minutes.
Assumptions: whipping time, speed and temperature are the same for every sample compared; foam volume is read at the same standing time.
Limitations: stability at one standing time does not give the full drainage curve; temperature, fat and sugar change foam behaviour a lot, so values are only comparable under the same recipe and method; reading foam volume by eye has a wide error.
Rounding: stability and collapse to 2 decimal places, expansion ratio to 2 decimal places; intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: 50 mL of egg white whips to 200 mL of foam, and 150 mL remains after 30 minutes. Stability = 150 ÷ 200 × 100 = 75.00 %; expansion = 200 ÷ 50 = 4.00; collapse = 100 − 75 = 25.00 %.
Enter values above to see results.
Fresh egg white typically expands 6–8 times and holds over 80 % of its foam after 30 minutes; fat in the bowl cuts both numbers sharply. Tool 37 of 500 — GIFSQ
