A agp Senior Member Joined Apr 2, 2012 Messages 450 Reaction score 158 Oct 4, 2021 #1 How can I make a light and airy foam stay a foam without an isi whipper? I plan to make a tea foam in a milk frother, how can I make this foam stay a foam and not quickly collapse? Is soy lecithin the answer?
How can I make a light and airy foam stay a foam without an isi whipper? I plan to make a tea foam in a milk frother, how can I make this foam stay a foam and not quickly collapse? Is soy lecithin the answer?
L Loam Well-Known Member Joined Jul 4, 2018 Messages 160 Reaction score 108 May 21, 2022 #2 Soy lecithin will help, yes. With milk is easier, because of the proteins that works like a net, especially when they reach 70°C.
Soy lecithin will help, yes. With milk is easier, because of the proteins that works like a net, especially when they reach 70°C.
R Rainman890 Well-Known Member Joined Mar 31, 2021 Messages 111 Reaction score 159 Location Luxembourg May 21, 2022 #3 Loam said: Soy lecithin will help, yes. With milk is easier, because of the proteins that works like a net, especially when they reach 70°C. Click to expand... This. But it depends as well. Acid content, fat content, and a bunch of other things can make or break a foam. For a great and free resource, look at this awesome web book: Texture – Khymos It is very detailed, but very good..
Loam said: Soy lecithin will help, yes. With milk is easier, because of the proteins that works like a net, especially when they reach 70°C. Click to expand... This. But it depends as well. Acid content, fat content, and a bunch of other things can make or break a foam. For a great and free resource, look at this awesome web book: Texture – Khymos It is very detailed, but very good..
