Foam Production Process

Foam Production

• Foams are produced by trapping millions of tiny gas bubbles in a liquid or a solid.
• Whisking water and air produces hundreds of bubbles, but they soon pop, leaving only water and air again.
• Whisking egg white with air produces a more stable foam due to the presence of large molecules called proteins.

Role of Proteins in Foam Production

• The whisking process stretches out and unravels the proteins, causing them to line up.
• Hydrophilic (water-loving) ends of protein molecules are attracted to water in the egg white.
• Hydrophobic (water-hating) ends of protein molecules are repelled by water and attracted to the air in the pockets.
• The protein coating of the air pockets links together, forming a foam.

Heating and Coagulation of Egg White Foam

• When an egg white foam is heated, the protein coagulates and water evaporates.
• This forms a solid foam, often referred to as a meringue.

Effect of Oil on Foam Formation

• Oil prevents the formation of a foam.
• The reason for this is not explicitly stated in the text, but it is likely due to the disruption of the protein coating and the inability of the air pockets to link together.