New View to Obtain Dryer Food Foams with Different Polysaccharides and Soy Protein by High Ultrasound

Table 1

Final Time of Foaming and Total Gas Volume incorporated in the foams of the mixed soluble soy protein and polysaccharides systems.

System	Final Time of Foaming (s)*	Total Gas Volume (cm^3)*
SSPI-𝜆C pH7	164.5±3	120±2
SSPI-𝜆C pH7 HIUS	172.5±3	126±2
SSPI-E4M pH7	166.5±3	121.5±3
SSPI-E4M pH7 HIUS	172±0	125±0
SSPI-E50lv pH7	170±2	186.5±6
SSPI-E50lv pH7 HIUS	172.5±7	125.5±5
SSPI-E4M pH3	163.5±3	119±3
SSPI-E4M HIUS	181±0	132±0
SSPI-E50lv pH3	163.5±1.5	119±0
SSPI-E50lv pH3 HIUS	175±0	128±0

∗Mean ± SD of at least three replicates, independently foamed.
HIUS conditions: time of treatment: 20 minutes; frequency: 20 kHz; amplitude: 20%.