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Foam, NB: Fats compete with proteins and hence affect formation of foam,…
Foam
ways
Chemical
stabilisers
Carbohydrates
agar
Lipids/fats
Cream
Lecithin
proteins
Gelatin
egg white
foaming agents
Foamation - contains saponins - natural surfactants
Thickening agents
Xanthan gum
Methyl cellulose
physical (aeration)
NB: Fats compete with proteins and hence affect formation of foam
when mixed/whipped, (some?) stabilizers create foams