Foaming properties

Foaming capacity measures the ability of a protein to form a foam and to stabilise it over time. It is measured with a dedicated equipment, the foamscan. This device measures the foam volume produced by bubbling from a known quantity of gas. It also measures foam stability, density and drainage over time. A protein with a high foaming capacity is desired for many application, for example desserts (chocolate mousse, whipped cream) or ice-creams.