CHRM 1030
Culinary Foundations
Foams, Gelatin, Fats and Emulsions
Culinary Foundations
Session Seven: Foams, Fats,
Gels, Emulsions
How are foams, gels, fats
and emulsions used in food
preparation?
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As Thickeners
Stabilizers
Leaving Agents
Flavor
Texture
Culinary Foundations
Session Seven: Foams, Fats,
Gels, Emulsions
Some examples of products
that include foams are:
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Meringues
Soufflés
Chiffons
Bavarians
Mousse
Sponge Cakes
Culinary Foundations
Session Seven: Foams, Fats,
Gels, Emulsions
Tips on successful foams:
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Foams are: lightened substances.
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This lightening is accomplished by
incorporating air.
The walls of air cells formed by egg
protein, butterfat or gelatin.
Culinary Foundations
Session Seven: Foams, Fats,
Gels, Emulsions
*Egg foams 
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Use a foaming agent such as salt, lemon juice,
cream of tartar, copper bowl
Warm eggs to 100-120f
Do not add anything till eggs reach foamy
stage
Sugar stabilizes foams
Use egg foams immediately – they will not
hold
Have clean equipment and clean whites
Culinary Foundations
Session Seven: Foams, Fats,
Gels, Emulsions
*Butterfat foams 
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Use fresh heavy cream
Have everything cold – cream & utensils
Do not add anything till soupy stage
Gelatin can stabilize butterfat foams
Gelatin must be dispersed in part of liquid
cream and added near completion
Do not over beat
Culinary Foundations
Session Seven: Foams, Fats,
Gels, Emulsions
*Gelatin foams 
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Most stable of all
Liquid in syrupy stage/egg white
consistency
Control temp over ice bath not in fridge
Mechanical convection to keep temp
even (stir)
Re-warm if too stiff
Culinary Foundations
Session Seven: Foams, Fats,
Gels, Emulsions
Some examples of products
that include gelatin are:
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Chiffons
Bavarians
Mousse
Jell-O
Aspic
Culinary Foundations
Session Seven: Foams, Fats,
Gels, Emulsions
Tips on successful gelatins:
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Bloom the gelatin in small amount of
cold water or liquid
Use first quality, not old or stale
product
Dissolve completely in hot liquid
Culinary Foundations
Session Seven: Foams, Fats,
Gels, Emulsions
*Sweet or savory 
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Sugar and acids weaken gels
Use a larger amount of gelatin for acid or
sugar products
Large pieces of product can also weaken the
protein matrix
Incorporate foams at the syrup stage
Cool over ice bath – re-warm if necessary
Culinary Foundations
Session Seven: Foams, Fats,
Gels, Emulsions
Some examples of products
that include fats are:
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Fried foods of all kinds
Buttercream
Hollandaise sauce
Mayonnaise
Vinaigrette
Cakes
Almost everything has some fats
Culinary Foundations
Session Seven: Foams, Fats,
Gels, Emulsions
Hard fats
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Those that stay hard or semi-solid at
room temp
Saturated fats
Usually from an animal source or
hydrogenated by heat and chemical
treatment
Tropical oils such as coconut and palm
Culinary Foundations
Session Seven: Foams, Fats,
Gels, Emulsions
Liquid fats- Lipids
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Oils
Plant sources
Olive, corn, canola
Liquid at room temp
Semi-solid if refrigerated
Culinary Foundations
Session Seven: Foams, Fats,
Gels, Emulsions
Tips on fat use in culinary
applications:
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Do not use clarified butter for pastry crust
making, mashed potatoes, or sauce thickeners
Keep solid fat chilled if using in crust etc
Store liquid in a cool, dry, place with limited
light and rotate frequently to avoid rancidity.
Pay attention to rancid, flavor – combinations,
smoke points
Culinary Foundations
Session Seven: Foams, Fats,
Gels, Emulsions
Some examples of products
that include emulsions are:
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Mayonnaise
Hollandaise
Buerre blanc
Vinaigrette
Culinary Foundations
Session Seven: Foams, Fats,
Gels, Emulsions
Tips on successful emulsions:
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There needs to be an accurate oil to
liquid ratio
Set with a few drops of hot water at
the end of process
You can bring back together a “broken”
emulsion
Culinary Foundations
Session Seven: Foams, Fats,
Gels, Emulsions
*Cold emulsions
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Mayonnaise
have ingredients at 80f
Add oil slowly at first
Use a Balloon Wisk and Stainless Steel
bowl
Culinary Foundations
Session Seven: Foams, Fats,
Gels, Emulsions
*Warm emulsions
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Have clarified butter very warm at 120f
- add butter slowly at first
Use a balloon whisk to get aeration
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Buerre Blanc
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Whole/Raw butter has natural emulsifiers -
Culinary Foundations
Session Seven: Foams, Fats,
Gels, Emulsions
Lab briefing:
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Everyone makes:
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Mayonnaise (Exercise Eight)
Group I – Exercise One and Foam Recipe
Group II – Exercise Two and Fat Recipe
Group III – Exercise Three and Gel Recipe
Group IV – Exercise Four and Emulsion Recipe
Group V – Exercise Five and Fat Recipe
Group VI – Exercises Six and Seven and
Emulsion Recipe
Culinary Foundations
Session Seven: Foams, Fats,
Gels, Emulsions
Demonstration
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Instructor will demonstrate:
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Blooming Gelatin
Breaking Cream
Whisking Vinaigrette
Student Groups Will Demonstrate:
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Their recipes on the buffet at _______time
Display exercises in the kitchen
Culinary Foundations
Session Seven: Foams, Fats,
Gels, Emulsions
Homework Seven
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Read Egg Chapter
Prepare a ONE PAGE ingredient handout
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Choose an ingredient or ingredient category
from lab six
Copies for everyone
Three-hole punched
Can be front and back
Must include graphics
Culinary Foundations
Session Seven: Foams, Fats,
Gels, Emulsions