64 Volume 1. No. 2, September 2022 Journal homepage: https://ejournal.ump.ac.id/index.php/rice Effects of Emulsifier Type and Ingredient on the Foam Stability of Meringue Bekti Wulan Sari 1,3 , Afwa Hayuningtyas 2,3 , Pinyapat Jitphongsaikul 3 , Vishal Chherti 3,4 , Alwani Hamad 3,5* 1 Department of Nutrition, Faculty of Public Health, Universitas Ahmad Dahlan, Yogyakarta, Indonesia 2 Department of Nutrition, Faculty of Public Health, Universitas Teuku Umar, Aceh, Indonesia 3 Department of Food Technology, Faculty of Science, Chulalangkorn University, Bangkok, Thailand 4 Royal Centre for Disease Control, Ministry of Health, Thimphu, Bhutan 5 Department of Chemical Engineering, Faculty of Engineering and Science, Universitas Muhammadiyah Purwokerto, Indonesia *Corresponding author: alwanihamad@ump.ac.id ABSTRACT Food foams provide texture and structure for many food products, such as meringues. Meringues, a fundamental of culinary arts, commonly consist of whipped egg white and sugar and have about most of the air phase. These types of composition allow for making different products with the same ingredients; thus, meringue design is essential to investigate foam stability and ability. This study aims to examine the foam stability of meringue using the different components such as protein as emulsifier (egg white and gelatin) and the composition of sugars (icing and granule) on the foam stability and formation of meringue. Using gelatin as an emulsifier showed the foam more stable than egg white (>24 h), and adding the icing sugar with gelatin made the foam texture smoother. On the other hand, foam formation was faster when using emulsifier egg white, but stability was less than gelatin. The more stable foam produced by the combination of emulsifier and sugar ingredients would provide a better texture of meringue after baking, a smooth surface, no hole, and a more crunchy sweet taste. It was concluded that the composition of the ingredients and type of emulsifier would affect the stability and ability of foam, resulting in the character of the meringue after baking. Keywords: Foam, Foam stability, Emulsifier, Meringue, Foam agent 1. INTRODUCTION Foams are dispersions of gases in liquids whereas emulsions are liquid in liquid dispersions [1], [2]. Foams can be generated simply by shaking a surfactant solution so that air bubbles become entrapped. The bubbles rise and liquid drains fairly rapidly from between them. Liquid foams are sometimes made relatively long-lasting by adding some substance, called a stabilizer, or emulsifier that prevents or retards the coalescence of the gas bubbles [3], [4]. Of the great variety of substances that act as foam stabilizers, the best known are soaps, detergents, and proteins. Proteins, because they are edible, find wide use as foaming agents in foodstuffs such as whipped cream, marshmallow (made from gelatin and sugar), and meringue (from egg white). In the upper part of the foam the bubbles become distorted giving a polyhedral structure (sometimes referred to as polyederschaum) in which the thin aqueous films are effectively planar and joined (at 120°) at Plateau borders (Figure 1)[5], [6]. Figure 1. Formation of foam by blowing gas through a sinter into a surfactant solution. At the bottom of the column the foam is "wet" and consists of gas bubbles dispersed in the solution (kugelschaum). As the liquid drains from between the rising bubbles the foam becomes polyhedral, and consists of planar films joined at Plateau borders. This kind of foam is sometimes called polyederschaum [6] . Article Info Submit: 31 Agustus 2022 Revision: 21 November 2022 Accepted: 27 Desember 2022 First Online: 29 Desember 2022