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Kitchen science
Mousses
21
January
2016
The Alimentarium Team

In the culinary world, foams and espumas are gaining in popularity. To create foams or a mousse, air or gas is mechanically pumped into a liquid. The addition of stabilisers helps to maintain the expansion1.The mixture then needs to be stabilised to hold it in place, otherwise the air will simply escape. Air is not retained in whisked water. 


 

The stabilising agents are emulsifiers. These can be phospholipids (lipids containing phosphoric acid) such as soya lecithin or protein such as ovalbuminfound in eggs. Interestingly, carrots also contain phospholipids. If air is pumped into carrot juice, the phospholipids in the cell membranes become active once the cell walls are mechanically broken down, creating a foam. 


 

Siphons enable gas to be injected into a mixture. Air is incorporated when the mixture is expelled under pressure through the nozzle of the syphon. The airy texture can be maintained with the addition of a binding agent in the device. Thus emulsions, creams and mousses, as well as the renowned espumas of molecular cuisine, can all be created in a matter of seconds. 


 

1. The expansion involves a modification to the volume taken up by the fragmented material following an incorporation of air or water.
2. This organic protein substance is present in egg white. It is viscous in its natural state, soluble in water and coagulates when heated.
The Alimentarium Team
Dr
Vevey, Switzerland

The Alimentarium presents the fruit of work by a multidisciplinary team of curators, education and cultural mediators, guides and chefs, each adding their own flavour.

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