Coffee beverage foam

In coffee products such as espresso, a stable foam is an important aspect of overall product quality, in addition to smell, taste, colour and body [77]. In addition to appearance, a foam layer helps trap coffee aromas, providing a more gradual release. The degree of foaming has been found to increase with the degree of roast and the amount of protein in the coffee, while the stability of the produced foam has been related to the amounts of galactomannan and arabinogalactan [77]. 

---

Uses Emulsifier for foods, frozen desserts, cakes, icings, whipped toppings, coffee whiteners foaming agent for nonalcoholic beverage mixes pesticide dispersant Regulatory FDA 21CFR 172.838... 

In the food products themselves, the presence of surfactants may be critical for obtaining the desired product characteristics. Obvious examples would be in flie preparation of foods such as whipped toppings, foam or sponge cakes, bread, mayonnaise and salad dressings, and ice cream and sherbets. Perhaps less obvious are the surfactants used in candies, chocolates, beverages, margarines, soups and sauces, coffee whiteners, and many, many more. 

---