Description
A stable, airy foam created using soy lecithin as an emulsifier to trap gas bubbles in liquid.
Technical
Soy lecithin (a phospholipid mixture) reduces surface tension at the air-liquid interface, enabling stable foam formation through mechanical agitation. The phosphatidylcholine components form micelles that encapsulate air bubbles.
Culinary Significance
Used to create light, flavorful foams that carry aromas without adding significant texture or volume to dishes.
Science
Primary Reaction
Surface tension reduction
Parameters
Temperature
15°C optimal
5°C to 60°C range
Time
2-5 minutes whisking
30 seconds – 24 hours (refrigerated)
Equipment
Immersion blenderWhiskSiphon (NO2)Ultrasonic homogenizer