Taste Of Food Research Articles

Engineered Nanomaterial Coatings for Food Packaging: Design, Manufacturing, Regulatory, and Sustainability Implications.

The food industry is one of the most regulated businesses in the world and follows strict internal and regulated requirements to ensure product reliability and safety. In particular, the industry must ensure that biological, chemical, and physical hazards are controlled from the production and distribution of raw materials to the consumption of the finished product. In the United States, the FDA regulates the efficacy and safety of food ingredients and packaging. Traditional packaging materials such as paper, aluminum, plastic, and biodegradable compostable materials have gradually evolved. Coatings made with nanotechnology promise to radically improve the performance of food packaging materials, as their excellent properties improve the appearance, taste, texture, and shelf life of food. This review article highlights the role of nanomaterials in designing and manufacturing anti-fouling and antimicrobial coatings for the food packaging industry. The use of nanotechnology coatings as protective films and sensors to indicate food quality levels is discussed. In addition, their assessment of regulatory and environmental sustainability is developed. This review provides a comprehensive perspective on nanotechnology coatings that can ensure high-quality nutrition at all stages of the food chain, including food packaging systems for humanitarian purposes.

Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States

Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceive as supporting a healthy lifestyle, emphasizing ingredients they deem acceptable as alternative or “clean-label” ingredients. Ready-to-eat (RTE) meat products can be contaminated with pathogens and spoilage microorganisms after the cooking step, contributing to food spoilage losses and increasing the risk to consumers for foodborne illnesses. More recently, consumers have advocated for no artificial additives or preservatives, which has led to a search for antimicrobials that meet these demands but do not lessen the safety or quality of RTE meats. Lactates and diacetates are used almost universally to extend the shelf life of RTE meats by reducing spoilage organisms and preventing the outgrowth of the foodborne pathogen Listeria monocytogenes. These antimicrobials applied to RTE meats tend to be broad-spectrum in their activities, thus affecting overall microbial ecology. It is to the food processing industry’s advantage to target spoilage organisms and pathogens specifically.

Prospective study to assess taste related to eating disorders during chemotherapy using a dietary app: OISHY study.

302 Background: Adverse events (AE) such as nausea, vomiting, dysgeusia, oral mucositis, and anorexia during chemotherapy can lead to eating disorders. Nutritional specialists provide supportive care by intervening based on these symptoms. However, individual patients have diverse taste complaints, making assessment difficult. Recently, dietary apps have been developed that offer dietary recommendations and enable patients to record meals based on the patient's condition. In this study, we utilized a dietary app to record meals and quantify taste. The aim was to objectively assess the details of taste for AEs related to eating disorders. Methods: Patients diagnosed with gastrointestinal cancer between March 2021 and June 2022 at our hospital who received chemotherapy were included in the study. Patients searched for food recommendations using the dietary app according to their symptoms and recorded their meals. For each meal, the amount of intake and taste were recorded. Taste was recorded on a scale of 1-100 for sweet, salty, sour, bitter, umami, and spicy, with 1 indicating the weakest flavor and 100 the strongest. AEs that could cause eating disorders were assessed using CTCAE ver. 5.0 and taste was examined for each AE. Results: A total of 18 patients (9 with esophageal cancer, 8 with colorectal cancer, and 1 with gastric cancer) were enrolled in this study. Palliative chemotherapy was given to 9 patients and preoperative chemotherapy to 9. AEs (any grade) related to chemotherapy-induced eating disorders were anorexia in 13 patients, dysgeusia in 12, nausea in 10, and oral mucositis in 7. Median food intake and taste scores for all patients were 95.7%, sweet 50.1, salty 50.6, sour 49.6, bitter 48.4, umami 52.0, and spicy 49.5. When assessed by CTCAEs, the following were found: anorexia 94.0%, sweet 49.8, salty 50.7, sour 48.5, bitter 48.0, umami 52.0, spicy 47.0; dysgeusia 95.7%, sweet 48.3, salty 51.3, sour 48.0, bitter 46.2, umami 53.2, spicy 45.6; nausea 92.0%, sweet 50.1, salty 50.6, sour 49.4, bitter 45.8, umami 50.3, spicy 46.4; and oral mucositis 94.1%, sweet 47.6, salty 50.4, sour 47.0, bitter 48.9, umami 52.0, spicy 47.0. Compared with all patients, in anorexia there were no obvious sensitivities for any tastes, but the intake amount was decreased. In dysgeusia, patients less strongly perceived sweet and spicy, but more strongly perceived salty and umami. In nausea, the patients ate less and less strongly perceived bitter, umami, and spicy. In oral mucositis, sweet and sour tastes were perceived less strongly. Conclusions: By using a dietary app, detailed taste could be quantified for chemotherapy AEs related to eating disorders. Further large-scale studies may be needed. Clinical trial information: UMIN000046647 .

NLP-enabled Recommendation of Hashtags for Covid based Tweets using Hybrid BERT-LSTM Model

Hashtags have become a new trend to summarize the feelings, sentiments, emotions, swinging moods, food tastes and much more. It also represents various entities like places, families and friends. It is a way to search and categorize various stuff on social media sites. With the increase in the hashtagging, there is a need to automate it, leading to the term “Hashtag Recommendation”. Also, there are plenty of posts on social media sites which remain untagged. These untagged posts get filtered out while searching and categorizing the data using a label. Such posts do not make any contribution to any helpful insight and remain abandoned. But, if the user of such posts is recommended by labels according to his post, then he may choose one or more of them, thus making the posts labelled. For such cases Hashtag recommendation comes into the picture. Although much research work has been done on Hashtag Recommendation using traditional Deep Learning approaches, not much work has been done using NLP based Bert Embedding. In this paper, we have proposed a model, BELHASH, Bert Embedding based LSTM for Hashtag Recommendation. This task is considered as a Multilabel Classification task as the hashtags are one-hot encoded into multiple binary vectors of zeros and ones using MultiLabelBinarizer. This model has been evaluated on Covid 19 tweets. We have achieved 0.72 accuracy, 0.7 Precision, 0.66 Recall and 0.67 F1-Score. This is the first paper of hashtag recommendation to the best of our knowledge combining Bert embedding with LSTM model and achieving the state of the arts results.

The Relationship between the Level of Knowledge of Consuming Donuts and Sweet Gum as Cariogenic Foods and the Occurrence of Dental Caries in Class 12 Students at Cahaya Medan High School

Introduction: Food and drinks taste sweet and sticky, which can trigger dental caries. The increasing number of dental caries for children shows the need for optimal treatment in increasing their knowledge. The aim of the research is to find a relationship between the level of knowledge of consuming donuts and sweet chewing gum as cariogenic foods on experiencing dental caries for grade 12 students at Cahaya Medan High School.
 Methods: Data collection using questionnaires and checking teeth. Data were analyzed using statistical tests Kruskal-Wallis. This type of research is an analytical survey through design cross sectional.
 Results: The research results showed that the majority of the level of knowledge of consuming donuts and sweet chewing gum as cariogenic foods in the sample was sufficient with the average DMFT score being .63 ± 2.723.
 Conclusion: it can be concluded that the better the level of knowledge about consuming donuts and sweet chewing gum as cariogenic foods, the lower the dental caries.

Tolerance and taste perception of goat milk-based original complementary food products: results of a multicenter clinical study

The formation of taste preferences and diversity of a child’s diet, as well as the prevention of neophobia, are relevant and discussed issues in clinical practice and scientific literature. A group of authors from St. Petersburg and Kazan conducted a multicenter clinical study to study both food tolerance and taste perception of two complementary feeding products based on goat milk (vegetable and vegetable-grain). We studied eating behavior using a questionnaire and physical development in 92 healthy children aged 8 to 11 months. Statistical processing of the material was carried out using the IBM Stata 12 application package. The assessment of food tolerance showed good results for all products studied. The physical development of children in both regions met the standards both at the beginning of testing and at the end. At the same time, taste perception had regional characteristics, depended on the place of residence of the children and, probably, on the mother’s food preferences during pregnancy for a variety of vegetable and vegetable-grain components of dishes. It should be taken into account when expanding the infant’s diet.

“I Prefer Eating Less Than Eating Healthy”: Drivers of Food Choice in a Sample of Muslim Adolescents

Adolescence is a time of significant change which is experienced differently across sociocultural contexts. Understanding drivers of food practice in adolescence is vital as these impact future health outcomes and can drive health inequality. This study investigates drivers of food choice in predominantly British–Asian, Muslim adolescents living in a deprived urban area of England. It identifies dominant drivers of food choice and their impact on health and wellbeing, and explores how Muslim adolescents from a low socioeconomic, British–Asian group understand and action autonomy in their food practices. PhotoVoice, a focussed ethnographical methodology where participants reflect on lived experience, was used to address the study aim. Participants (n = 21) were secondary school pupils aged 14–15 years, recruited from a school situated in an area of deprivation. Four overarching themes were developed from the qualitative data framework analysis: (1) food preference and other determinants of food choice; (2) concept, understanding and importance of health; (3) developing autonomy, skills, and independence; and (4) role of community, friends, and family in food practices. The adolescents were developing autonomy in relation to their food practices, whilst navigating a complex web of factors which were, in part, determined by their social class location and demographics. Participants understood the constituents of healthy eating. However, there was a perceived “effort” of being healthy, including additional time for preparing healthier food and sacrificing taste preferences. Parents, friends, and schools highly influence food choices, with adolescents preferring a broad palate of takeaway and convenience foods and would prefer to eat less of these “unhealthy” options than eat healthily.

Tell me what you eat, and I will tell who you are: a gastronomical reading of cultural identity in Toni Morrison’s God Help the Child

ABSTRACT This paper sheds light on the significance of gastronomy as an emblem of cultural identity in Toni Morrison’s God Help the Child. It shows how Morrison imbues the narrative with instances of food and drinks which reflect certain racial stereotypes to which Lula Ann is prone during her struggle to reach self-definition. The colour, taste, diversity, quality and manners of food are all rigorously woven to portray Lula’s Journey. Onomastically, some characters and places are purposefully named after food such as Sweetness, Whisky land, Raisin, and Mrs. Queen Olive; all of them represent an outstanding stage in Lula’s identity development. Finally, food takes a further dimension in the way it reflects the spiritual food that Lula receives throughout her journey.

Review: Utilization of Mushrooms, Fish and Chicken as a Source of Natural Flavoring in Foods

Flavoring spices play an important role in the culinary world by enhancing the taste, aroma, and color of food. Generally, the flavorings used are synthetic flavorings that are not derived from nature but from chemical processes, while natural flavorings derived from animals and plants are very less used. There are many types of animal and vegetable raw materials such as mushrooms, fish and chicken that can be used as flavorings. Each type of raw material has a different flavor, aroma, texture and nutritional content. The purpose of writing this article is to enrich information about various types of natural seasonings and help consumers choose flavorings that suit their tastes and nutritional needs. Mushroom-based flavorings provide a delicious taste with a distinctive natural aroma, while fish-based ingredients provide a unique touch of flavor and chicken-based ingredients provide a deep savory taste. Mushroom, fish and chicken-based flavorings have amino acid components, especially high glutamic acid, which can provide umami flavor to dishes and be used as a natural flavoring. Processing with various conventional, enzymatic and fumigation extractions has potential as a natural flavoring processing method. The use of mushrooms, fish and chicken can reduce dependence on the use of synthetic flavorings.

Patterns and Reasons for Junk Food Consumption among Young Adults: A Mixed Methods Study from a Medical College in South India

Background and Aim: Food item that has little nutritive value, high fat, and sugar content with little to no fiber content is labeled as junk food. The objective of the study is to assess the patterns of consumption of junk food among young adults and to explore the reasons for junk food consumption among young adults. Materials and Methods: Mixed method study consisting of quantitative phase involving interviews with 116 students from a Medical College using a semi-structured, validated questionnaire circulated through Google Forms followed by an depth interview of 10 participants for qualitative phase. Results: In the study, it was observed that (62.2%) eat junk food during snack time. Students staying with friends (35.3%) consumed more junk food compared to the ones staying with family (13.8%). The most common reasons for junk food consumption were its good taste (77.6%) and (68.1%) convenience. It is observed that maximum consumption of junk food is seen when meeting their friends (70.7%) and on special occasions (61.2%). French fries (69.8%) were the most common junk food consumed although (76.7%) felt that junk food is unhealthy. The qualitative interview also supported the findings that the most common reasons for junk food consumption were craving, inexpensive, taste, and poor taste of hostel food. Conclusion: The above study concluded that majority of the students consumed junk food when staying with friends and due to its good taste and convenience and to spend quality time with their family and on special occasions. Participants were aware that junk food is unhealthy but consume it because it is delicious while being pocket friendly.

Hospital Food Services Satisfaction Survey among Healthcare Professionals in a Tunisian University Hospital

Background: Periodic monitoring of food quality can help determine the staff’s satisfaction at any institution, such as the hospital. However, the lack of published studies on the evaluation of staff’s satisfaction with hospital food prompted us to conduct the first survey on this topic in Tunisia. The aim was to determine the prevalence of food satisfaction among health professionals and identify factors affecting the satisfaction level. Methods: It was an analytic cross-sectional study conducted among all staff members of Farhat Hached University Hospital in Sousse in November 2020. Data collection took place over a period of 10 days with one service being surveyed per day. Free and informed consent was obtained from all participants. Categorical variables were described in percentages and compared using the Chisquare test. Univariate analyses were performed to examine associations between the level of satisfaction and various factors. Binary logistic regression was used to eliminate confounding factors. Results: A total of 240 professionals participated in the survey. The majority were female (72.5%) with an M/F sex ratio of 0.38, under 40 years old (94.6%), medical doctors (78.8%), and having less than 5 years of professional experience (73.3%). The overall satisfaction rate was 33.3%. The majority of healthcare professionals were not satisfied with the quality of food (75.8%) and with the personal hygiene of staff who presented the food (78.4%). Factors associated with hospital food satisfaction were the taste and variety of food, cleanliness, quality of dishes, and consuming the entire meal. Conclusion: It is the first study to report the meal experience as perceived by hospital staff in Tunisia. The overall satisfaction rate has been found to be 33.3%, which remains low. Efforts should be made to improve the presentation of all meals. Periodic monitoring of food quality can help determine if recommendations and staff expectations are being met.

Fluorescent probe to quantify lipid-derived electrophiles in edible oils.

In the presence of molecular oxygen, edible oils can be oxidized to form a multitude of α,β-unsaturated carbonyl products collectively called 'lipid-derived electrophiles'. These molecules affect the taste of fat-containing foods but also act as electrophiles by covalently binding to protein amines/thiols and DNA nucleotides. The chemical modification of proteins by lipid-derived electrophiles appears to play an important role in human health, but the quantification of this diverse class of compounds remains a challenge. In this study, we describe a method capable of measuring the relative content of α,β-unsaturated carbonyls in food containing edible oils by using a "turn-on" fluorescent probe. The detection of electrophiles is based on a pre-fluorescent probe, 7-mercapto-4-methyl-coumarin (C-SH). The fluorescence of C-SH increases after nucleophilic addition to electrophilic lipid oxidation products. Since different lipid-derived electrophiles will react at a different rate with our fluorescent probe, we expressed the probe's response against a standard electrophile: trans-2-nonenal. In this assay, electrophiles which react more quickly will have a more dominant weight in the measurements carried out. Using this analytical technique, we can compare electrophilic content in French fries from several restaurants, and find they have lower amounts of lipid-derived electrophiles versus frozen fries baked at home. We also demonstrate that potato chips sealed in a reduced oxygen atmosphere will have a low 'electrophilic content' that increases over time, whereas chips in oxygen-permeable packaging initially have a higher 'electrophilic content' that does not increase as much over time. The relative ease of fluorescence measurements using microplate readers coupled with a simple oil extraction protocol should allow this method to quantify 'electrophilic content' in several food sources.

수정된 IPA를 활용한 K-급식 선택속성과 서비스 개선에 관한 연구

In this study, K-meal service was classified into industries and educational institutions, and we tried to analyze the difference in recognizing the importance-performance of K-meal selection attributes according to consumer types. this study used a total of 240 copies for empirical analysis targeting consumers and college students aged 20 or older living in Seoul and the metropolitan area who have experience using K-meals. first, as a result of analyzing the importance-performance of K-meal selection attributes it was found that the taste, price and quality of food and the special and diverse menu selection attributes were considered the most important. second, K-meal selection attributes using IPA are the most important for consumers, and the taste, quality and price of food, special and diverse menus, and hygiene in restaurants were found to be attributes. third, the importance-performance of K-meal selection attributes according to industries and educational institutions showed the taste of food and various menus as the most highly recognized attributes.

Service failures that cause customer dissatisfaction and service recovery strategies in food and beverage businesses

The aim of this study is to descriptively determine the service failures that cause customer dissatisfaction in food and beverage businesses and the applied service recovery strategies. Within the scope of the study, data were collected from employees working in various positions in restaurants located in tourism centers in different regions of Turkey, with a semi-structured interview form consisting of 15 questions between the 19th August and 24th August 2022. As a result of the research, it was determined that service failures were mostly experienced in food taste, service speed and price. In response to service failures, employees have implemented service recovery strategies such as apologizing, voiding the check or invoice, offering free food or drinks, and offering to make a new order. This study contributes to the identification and understanding of service failures encountered in food and beverage businesses and the service recovery strategies applied. Additionally, in the study, employees emphasized the importance of issues such as effective communication and training in reducing or completely eliminating customer dissatisfaction.

Gambaran Variasi Menu dan Cita Rasa Makanan terhadap Kepuasan Makan Siswi di Asrama MAN 3 Palembang

Satisfaction is a person's level of feeling after comparing perceived performance or results (performance received and perceived performance) with their expectations. The purpose of this study was to find out the description of menu variations and food tastes on students' eating satisfaction at MAN 3 Palembang dormitory. This research was conducted in May 2023, the number of samples was 71 people. This type of research is descriptive with a cross sectional design. Data collection used a questionnaire with univariate and bivariate data results. The results of univariate analysis showed that 61 female students (85.9%) had menu variations in the non-variable category, 58 female students (81.7%) Food Color in the attractive category, 69 female students (97.2%) Food Portion in the good category, 58 female students (81.7%) Food Aroma is in the good category, 52 female students (73.2%) Food Temperature is in the good category, 71 female students (100%) Maturity Level is in the good category, 64 Food Seasonings are in the delicious category female students (90.1%).This proves that the variety of menus at MAN 3 Palembang Dormitory is not good. It is hoped that the food processor can provide a variety of food variations, so that the level of satisfaction can meet nutritional intake

External Faktor Eksternal Berpengaruh dengan Sisa Makanan (Nabati dan Sayur) pada Diet Makanan Biasa dan Lunak di RSUD Harapan dan Doa Kota Bengkulu

Background: Research data from Harapan and Doa Hospital in 2019 showed that the remaining vegetable protein increased to 27.61% and vegetables 56%. This rate still exceeds the minimum hospital service rate for food waste, which is ≤ 20%. Purpose of the study was to examine external factors that affect the remaining plant and vegetablefood in the diet of ordinary and soft foods as well as an overview of external factors at Harapan and Doa Hospital, Bengkulu City. 
 Method: Cross sectional design with the type of analytic survey research used in this study with a sample of 34 respondents. 
 Results: In the remaining vegetable side dishes, timeliness of feeding with a p-value of 0.648, food taste (0.182) and the attitude of the serving staff (0.487) which means that H0 failed to be rejected (> 0.05). For leftover vegetable food, the timeliness of feeding with a p-value of 0.647, the atmosphere of the caring environment (0.541) and the attitude of the serving staff (1.000) which means that H0 failed to be rejected (> 0.05). 
 Conclusion: There is a relationship between the appearance of food and the consumption of food from the outsidewith vegetable and vegetable side dishes.es.

CONTENT OF MACRO- AND MICROELEMENTS IN CHEESES PRODUCED WITH THE ADDITION OF DIFFERENT SPICES

<p>Cheese is a dairy product used directly for human consumption or indirectly as an ingredient of other foods or ready meals. Being an extremely valued product, cheese is a concentrated source of proteins, vitamins and minerals, especially calcium, phosphorus and magnesium. Various spices are used to enhance the taste of food, which also have numerous medicinal properties. The aim of this study was to examine the effect of the addition of different spices on the mineral composition of cheeses, obtained by heat-acid coagulation of milk. There were six different samples of cheese produced in the milk processing plant (mini cheese factory). The first sample was taken as a control one, with no addition of spices, and the other five were produced with 0.5% addition of different spices (oregano, basil, parsley, rosemary, and chives). The total ash content and the content of macro- and microelements were determined in the tested cheese samples. It was established that the addition of different spices has a statistically significant (p<0.05) effect on the content of macro- and microelements in the produced cheeses. The total content of macro-elements ranged from 612.55 mg/100g to 811.81 mg/100g, of which sodium had the largest share (from 293.61 mg/100g to 389.20 mg/100g), as well as calcium (from 74.13 mg/ 100g to 278.12 mg/100g). The total content of microelements in the tested spice-containing cheeses ranged from 7.317 mg/100g to 9.360 mg/100g, of which the most abundant was zinc, the content of which was between 5.903 mg/100g and 7.351 mg/100g.</p>

Multisensory adaptation strategies: Decreased food sensory importance in patients with olfactory dysfunction

Human chemosensations play a crucial role in influencing food preference and consumption. Hence, chemosensory disorders often alter eating behaviors. This study delved into the repercussions of olfactory dysfunction on the assessment of food sensory importance and explored whether individuals employ adaptive strategies beyond olfaction to cope with such disorders. Additionally, we examined the interplay between the subjective and objective olfactory abilities and their influence on the perceived importance of olfaction as an indicator for unsuccessful coping. We adapted the Importance of Olfaction Questionnaire to assess the participants’ attitudes toward the importance of the food smell, food texture and food taste, respectively. We conducted a survey involving 426 participants, categorizing them based on their “Sniffin’ Sticks” test scores as normosmia, hyposmia, or anosmia groups. Thorough otorhinolaryngological evaluations, including psychophysical chemosensory tests, were administered to all participants. The results showed that compared to participants with normosmia, individuals with olfactory loss not only diminished their emphasis on olfaction but also significantly lowered their importance ratings for food taste (hyposmia and anosmia) and texture (anosmia). Notably, individuals with parosmia placed heightened importance on smell and taste. Moreover, the reduced importance of food smell in people with olfactory loss was evident in those with a poor self-evaluated sense of smell. These findings suggest that the existence of an adaptive coping mechanism in people with olfactory dysfunctions to a lower importance of multiple sensory attributes of food. Furthermore, inaccurate self-rated olfactory ability appears to be an indicator for assessing the psychological well-being of patients with olfactory disorders, aiding in the identification of those who may require additional attention and support.

ISLAMIC INTEGRATED MARKETING COMMUNICATION AND THE EMPOWERMENT OF ENTREPRENEURS

Products offered by entrepreneurs require some form of promotion so consumers will become aware of them. This means that integrated marketing communication (IMC) is an important field that warrants further exploration. The seemingly elusive concept of Islamic IMC defines the statement of the problem and encourages its study from the theoretical and practical perspectives. Hence, the purpose of this study was to examine the IMC campaigns of students at a public university in the academic year 2022/2023. The scope of the study was focused on 13 campaigns that promoted products sold by 13 entrepreneurs. The research questions posed were: What made the Islamic IMC campaigns effective? Which models or theories were used to guide the Islamic IMC campaigns? Which Islamic values were used in the Islamic IMC campaigns? Grounded theory was used as the method to construct theory from data by using a comparative analysis. Themes and codes were derived from the data analysis. Most campaigns reported sales as being the main measurement of campaign success, whereas the campaign objectives guided by the AIDA model formed the important measures of success. Other components, such as awareness, engagement, advertisement recall, and food taste, were minor measurements of success. Twelve campaigns adopted the AIDA model, while one campaign adopted the Facets Model of Effects. Several combinations of Islamic values were used in the campaigns, with “honesty” being the most highlighted Islamic value by students in their campaign reports. The theory of the holistic components of Islamic IMC campaigns was derived from the data projecting the importance of the three components—self, brands, and messages—against the backdrop of sales as being the main measurement of campaign effectiveness and the AIDA model as the main model used to guide the campaign strategies. It is obvious from the study that IMC campaigns can be successful when conducted within Islamic parameters and that entrepreneurs are empowered when their IMC campaigns are effective.

Foam and fluid properties of purified saponins and non-purified water extracts from Camellia oleifera cake (by-product)

The physicochemical and foam properties of non-purified water extracts (WE) and purified tea saponins (TS) from Camellia oleifera cake (byproduct) were compared. WE showed different fluid properties at equal saponin concentrations (1.0 wt%) compared to TS. Particularly, it exhibited limited micelle size (average 434.1 nm), effective viscosity (0.15 Pa·s), and surface tension (43.9 mN/m) independently of pH. Moreover, the foam properties of WE were comparable to TS and better than sodium caseinate, especially foam stability. WE foam was more stable than TS foam under pH (3–7) and heating (40–80 °C). In the presence of NaCl, sucrose, and ethanol (5–20 wt%), WE and TS were effective and had similar foam behavior. Low concentrations of sucrose (<10 wt%)/ethanol (<20 wt%) significantly increased the foam capacity, while ethanol over 30 wt% was unfavorable. WE/TS foam contributes significantly to the desired physicochemical and sensory attributes (taste, texture, and appearance) of foods.