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.
