ABSTRACT
Foods in the form of foams are immensely common and recognizable. Foam or froth on drinks or in whipped cream and the cell structure of bread are probably the most familiar examples. This chapter hopes to identify why food foams are attractive to the consumer and the manufacturer. It will examine the prominent mechanisms behind food foam stability, their function, and finally highlight possible new trends. It should be noted that our familiarity with foamed foods belies the complexity of structure and function that even the most common foods must have and deliver.
