Abstract
Cellular foods prepared with soy milk have been developed to benefit health. The foaming properties of soy milk were investigated for its use as a cellular food material. Soy milk foam whipped at 40°C was superior in both its foamability and foam stability to that whipped at 10°C or 25°C . In contrast, higher whipping temperature increased the foamability of egg white, but decreased its foam stability. Salts such as NaCl and CaCl2 added to soy milk increased both its foamability and foam stability. Soy milk foam whipped at a stirring rate of 650 rpm was harder than that whipped at 950 rpm.
