Message 17743 of 39188 in General Discussion

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> > ...But there is no reason no to use non-fresh non-natural
> > foaming agents....
> ----------
> 
> Actually, there is.
> 
> I picked up a "commercial" bartender foaming agent (can't remember 
> the name, I think somethine like "Mr. Creamy Head") and it clearly 
> had a mildly unpleasant flavor, which of course ruined any drink it 
> went into (which wasn't already ruined by the bartender using 
> commercial sour mix).
> 
> So the caviat should be that a "commercial" foaming agent is fine, as 
> long as it is truely flavorless.
> 
> -Robert Hess
>  www.DrinkBoy.com
>  www.MuseumOfTheAmericanCocktail.org

There are always better and worse products but there is no principle behind 
"the natural being better than unnatural" in foaming agents. Eggwhite  might 
give, in its turn, an unpleasent smell for instance.

Using natural and fresh products is important for flavours because flavour is 
changed dramaticaly when changing the flavour components. But for foaming 
agents which are nearly tasteless there is no reason for natural having a 
better flavour or foam stability than unnatural. A foaming agent is just a 
protein or a sugar.

People like natural (fresh) flavours of strawberries, chocolate, cream, orange 
juice, etc. But there is no special thing about the natural (fresh) flavour of 
eggwhite, gom, yucca, gelatin, etc.

Off Course foaming agents should be flavourless but that being flavourless is 
not depending on being natural or not. Did you check the date of that 
commercial foaming agent? These products should be "fresh" too.


Might it be this one? 
http://www.liquorama.net/index.asp?PageAction=VIEWPROD&ProdID=20526