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Foams | Molecular Additives (50G)

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At the most basic level, foams are a configuration which traps air in bubbles. Foams are similar in this way to an emulsion, which occurs when a liquid traps fat in a composition, or fat traps liquids in a composition.

The configuration can be made from a variety of things such as proteins, water, or fat. The texture of the foam is determined by the size of the bubbles and the amount of liquid in the foam. Some foams are considered "set" foams, which means the structure has been solidified, such as when baking bread dough or as with a souffle.

Soy lecithin  foaming food additives can come from several sources — one being soy. Soy lecithin is generally used as an emulsifier or lubricant when added to foods, but also has applications as an antioxidant and flavor protector.

Egg albumin is foam additive made mostly of water. It accounts for over half the weight of an egg. The rest of the egg albumin mass consists of nutrients. In addition to having most of the egg’s protein, it contains magnesium, riboflavin, potassium, sodium and niacin.