Foam Stability Properties of Food Ingredients

Introduction The foaming and emulsifying characteristics of proteins are important attributes during the production stage, storage, transport, and consumer perception of quality (appearance) of food dispersions (emulsions and foams). In this contribution, we are concerned with the analysis of foaming, and emulsifying characteristics of different protein Methods for measuring properties such as foam and emulsion stability are usually empirical and not sensitive enough to differentiate different proteins. In this application note, the foam stability of different food ingredients containing protein have been investigated in collaboration with the Food Science Australia using the Turbiscan™ technology.