In relation to proteins, explain foam formation - Leaving Cert Home Economics - Question 3 - 2022

Foam formation in proteins occurs when proteins, such as egg whites, are subjected to whisking. This process incorporates air into the mixture, creating air bubbles. Whisking generates sufficient heat to slightly coagulate the egg albumin around these air bubbles. The protein structure unfolds and forms a protective layer around the air, stabilizing the foam. Key to successful foam formation is achieving the right whipping technique to enhance stability while avoiding over-whipping, which can lead to a collapse of the foam.