Aerated textures
What are foaming agents?
Foaming agents are essential for the controlled production of culinary foams, as they allow air to be incorporated and retained in various types of liquids. Their selection depends on the physicochemical characteristics of the base medium, such as fat content, acidity, temperature, or alcohol level, as well as the desired texture and stability.
They are mainly used in aqueous, low-viscosity liquids such as smoothies, juices, or broths, although it is also possible to aerate fatty liquids.
The most well-known and widely used foaming agents are lecithin, sucroester, and albumin. However, as cuisine has evolved, other agents have emerged, such as quillaja, bubble agent (a blend of foaming agents), or mixture bubbler a combination of edible soaps, glycerin, and additives that break the surface tension of liquids.
Why use airs?
Using aerators in the kitchen offers multiple advantages. They add lightness and volume to dishes, creating innovative textures that surprise diners. They also enhance the flavours and aromas of the ingredients, making every bite a unique experience.
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