Proteiinivaahdon
Proteiinivaahdon, often translated as protein foam, refers to a culinary preparation where a protein-rich liquid is aerated to create a light and airy texture. This process typically involves whipping or blending ingredients like egg whites, milk, or plant-based protein sources such as soy or pea protein. The goal is to incorporate air bubbles into the liquid, causing it to expand and stabilize into a foam.
The stability of protein foam is often enhanced by the proteins themselves, which have a unique ability
Protein foams find application in various culinary contexts. They are a fundamental component in many desserts,