Foam (cooking)

Foams have been present in many forms over the history of cooking, such as whipped cream, meringue and mousse.

Of course, this is not true of heated soybean or whey protein, which readily forms copious foam.

In most of these products, proteins are the main surface active agents that help in the formation and stabilization of the dispersed gas phase.

To create a protein-stabilized foam, it usually involves bubbling, whipping or shaking a protein solution and its foaming properties refers to its capacity to form a thin tenacious film at the gas-liquid interface for large amounts of gas bubbles to become incorporated and stabilized.

Microfoam is a particularly fine type of milk foam used in lattes and related coffee drinks.