Foaming property and foam diameter of matcha varies with particle size

Abstract

Foam produced using matcha is of great interest because it comprises gas and liquid forms, as well as a solid form. We investigated the foaming properties and foam stability of foam produced from matcha and measured the median diameter of the foam in terms of particle size. The results show that the foaming property is derived from conjoining of the matcha soluble ingredients and the matcha fine particles. Foam stability did not appear to be affected by differences in particle size or matcha concentration. However, the soluble ingredients did contribute to foam stability. The median diameter of foam did not change with the milling method or particle size of the matcha. Thus, the matcha particles localized along the foam membrane.