What You Need to Know
The process relies on the emulsification properties of plant-based ingredients such as soy lecithin, pea protein, and tapioca starch, which stabilize the foam. The ideal temperature range for foamification is between 4°C and 10°C, allowing for optimal emulsification and foam stability.
Steps
- 1.
Matcha Foam (Japan): Creates airy topping for traditional wagashi sweets
- 2.
Chickpea Foam (Middle East): Vegan alternative to whipped cream in desserts
- 3.
Herb-Infused Foam (France): Modernist garnish for nouvelle cuisine presentations
The Science
Primary Reaction
Emulsification