Foaming z Salts – NaCl reduces stability – Ca ions improve stability z Sugars – Depress foam expansion but improves stability z Increase viscosity – Lipids z Impair foaming performances z Surface-active polar lipids interfere with adsorbed proteinsFoaming z Salts – NaCl reduces stability – Ca ions improve stability z Sugars – Depress foam expansion but improves stability z Increase viscosity – Lipids z Impair foaming performances z Surface-active polar lipids interfere with adsorbed proteins