I've made quite a few foams using the standard technique of adding powdered lecithin to my flavor base, and then agitating with an immersion blender in a wide, shallow container, with the blender near the surface so it beats in lots of air. This works ok, but I find the foams don't hold as long as I would like, often just a minute or two. Is there anything I can do to make them more stable for service?

2 Answers 2


I'd look into:

  • contaminants
  • the container you use
  • lecithin ratio
  • (air) moisture
  • inert gas use (which implies a different technique.

This link on foams to the food science pages at edinformatics looks good. Perhaps it can help you out further.


I've found the best foams with lecithin come from two major factors. One is the temp. is should be around 35-45C. the second is to be sure to have some oil or fat content so that the liquid has some thing to emulsify with, which will help stabilize the foam.

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