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Spray-Dried and Freeze-Dried Why It Foams Up Better

Spray-dried instant coffee foams up better than freeze-dried coffee when making Dalgona coffee because spray-dried coffee lacks oils that can destabilize the foam. Cheaper brands of instant coffee tend to be spray-dried and therefore produce better foam. Proteins in coffee and egg whites denature and unfold during whipping, exposing their hydrophobic parts which stabilize air bubbles into a foam structure. Added sugar increases the viscosity of the water and stability of the foam walls, making the Dalgona coffee foam last longer.

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47 views

Spray-Dried and Freeze-Dried Why It Foams Up Better

Spray-dried instant coffee foams up better than freeze-dried coffee when making Dalgona coffee because spray-dried coffee lacks oils that can destabilize the foam. Cheaper brands of instant coffee tend to be spray-dried and therefore produce better foam. Proteins in coffee and egg whites denature and unfold during whipping, exposing their hydrophobic parts which stabilize air bubbles into a foam structure. Added sugar increases the viscosity of the water and stability of the foam walls, making the Dalgona coffee foam last longer.

Uploaded by

andreaswahyunugraha
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Because the only ingredients are instant coffee, sugar, and water.

I also found that certain brands of instant coffee, particularly the cheaper ones, foam up better
than certain, often more expensive, ones. Then I found out that there are two types of instant
coffee: spray-dried and freeze-dried.
As it turns out, the lack of oils in spray-dried coffee is why it foams up better than freeze-
dried or regularly brewed coffee. And that is why cheaper brands of instant coffee tend to
make better Dalgona coffee than expensive ones, since spray-dried coffee is cheaper than
freeze-dried coffee.
Amphiphilic molecules are molecules with polar areas and non-polar areas, allowing them to
interact with both polar and non-polar substances. This means that they can interact with both
water and oil. Many proteins, which are long, folded chains of amino acids, are amphiphilic,
although they are often folded so that their hydrophobic (non-polar) parts are tucked inwards
and their hydrophilic (polar) parts face outwards to interact with their polar environment.
When proteins denature, they unfold and lose the ability to function. This can happen in a
variety of ways. They can be denatured by physical force, such as the vigorous whipping
involved in making a meringue, and by being exposed to air, which happens when air is
whipped into the meringues.
The denaturing of the proteins reveals their hydrophobic parts. These face the air in air
bubbles, while the hydrophilic parts face the water surrounding the bubble. The denatured
proteins bond to each other to form a structure that stabilizes the air pockets into foam.
Oils, which exist in egg yolk, can destabilize this balance by interrupting the structure formed
by the proteins around the bubble. This weakens the walls of the bubble, making it more
likely to pop. Brewed coffee contains proteins and other amphiphilic compounds. It also
contains oils, which is why it’s much harder to make Dalgona coffee out of regular coffee or
whip up meringues with oily equipment, although both are possible.
The final component worth mentioning in Dalgona coffee is the sugar. Water is denser than
air, so gravity will always be pulling the bubbles’ watery walls downwards while the air in
the bubbles wants to rise above the water. The sugar increases the viscosity of the water so
that it drains more slowly and increases the stability of the bubble walls, making the foam last
longer. But Dalgona coffee, like meringues, can be made without sugar. The coffee foam will
just be darker and collapse faster than the sugary version.

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