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265:. In most of these products, proteins are the main surface active agents that help in the formation and stabilization of the dispersed gas phase. To create a protein-stabilized foam, it usually involves bubbling, whipping or shaking a protein solution and its foaming properties refers to its capacity to form a thin tenacious film at the gas-liquid interface for large amounts of gas bubbles to become incorporated and stabilized.
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between the air-oil phase and the aqueous phase. If the surfactants are at equal concentrations at the interface, proteins are generally less effective than small surfactants, such as lecithin or monoglycerides, at decreasing the interfacial tension. Of course, this is not true of heated soybean or
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A protein will always have certain stresses that it must overcome, such as gravitational and mechanical; it is the protein's ability to stabilize foam against these stresses that determines the foam's stability. The foam's stability is usually expressed as the time required for 50% of the liquid to
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When protein concentrations are increased to their maximum value the foaming powers and foam formation are generally increased. Often to compare foaming properties of various proteins, the foaming power at a specific protein concentration is determined.
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technique. In these cases, natural flavors (such as fruit juices, infusions of aromatic herbs, etc.) are mixed with a neutrally-flavored gelling or stabilizing agent such as
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163:. Foams add flavor without significant substance, and thus allow cooks to integrate new flavors without changing the physical composition of a dish.
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Foams consist of two phases, an aqueous phase and a gaseous (air) phase. Foams have been used in many forms in the history of cooking, for example:
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is a gelled or stabilized liquid in which air is suspended. Foams have been present in many forms over the history of cooking, such as
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is commonly used to make these foams through the making of a stock, creating a gel and extruding through the nitrous oxide canister.
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cartridges. Some famous food-foams are foamed espresso, foamed mushroom, foamed beet and foamed coconut. An espuma or
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Foam Fondue with extra Foam, a dish topped with culinary foam prepared from
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316:"Salad of Shaved Fennel, Aged Pecorino, Yuzu Froth"
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281:drain from foam (a 50% reduction in foam volume).
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166:More recently, foams have become a part of
397:: CS1 maint: location missing publisher (
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58:adding citations to reliable sources
352:The Phantom Chef (11 August 2007).
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336:(This recipe utilizes a froth of
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225:, must be present to reduce the
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358:The Belly Rules The Mind (blog)
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314:Robert Love (April 7, 2009).
354:"How To Make Culinary Foam"
273:and related coffee drinks.
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205:To form a stable foam and
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385:Fennema's Food Chemistry
383:Owen R. Fennema (2008).
201:foam on a dinner entrée
387:. Boca Raton, Florida.
320:Food & Love (blog)
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190:Creating culinary foam
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429:Culinary terminology
424:Molecular gastronomy
168:molecular gastronomy
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227:interfacial tension
69:"Foam" cooking
419:Cooking techniques
364:on 8 February 2008
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366:. Retrieved
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143:In cuisine,
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52:Please help
47:verification
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299:Food portal
259:marshmallow
184:thermo whip
413:Categories
285:References
213:, such as
211:surfactant
110:March 2007
80:newspapers
393:cite book
330:April 17,
267:Microfoam
263:mouthfeel
239:ice cream
161:mouthfeel
251:soufflés
247:meringue
223:proteins
215:lecithin
207:emulsion
199:Parmesan
176:lecithin
153:meringue
368:5 April
340:juice.)
94:scholar
271:lattes
255:mousse
157:mousse
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243:cakes
101:JSTOR
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399:link
370:2008
338:yuzu
332:2009
257:and
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138:skyr
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